Photo: Dark Chocolate Mousse Recipe
Ingredients
- 5 1/4 ounces bittersweet chocolate, coarsely chopped
- 14 ounces cold heavy cream
- 3 large egg whites
- 1-ounce sugar
- Sweetened whipped cream, for garnish, optional
- Shaved bittersweet chocolate, for garnish, optional
Directions
Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.
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By Redhead65
on January 30, 2012
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I found this too be soooo easy and excellent as an authentic mousse. I am a foodie and found the texture to be fine. The key to the proper texture is how you fold in the whites and the whip cream. It is important to get the air into it to get the mousse "fluff."
I too, freeze the ss mixer bowl in freezer (always have vs. over ice.
I kicked it up a notch by adding Chambord to the whip cream on top. Rasperry chocolate mousse!
By laursoul
MA
on January 09, 2012
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I also thought this was more of a cream than mousse - I actually did use it to layer a cake but since its consistency isn't very firm/thick it just squished out the sides when I added the top cake layer... will be searching for a thicker mousse next time!
By bakingSense
Canada
on January 01, 2012
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A bit disappointing.. to come closer to an actual mousse and chocolate flavor you'd have to either double the amount of chocolate or half the amount of cream. This was a chocolate cream not mousse. It feels like eating chocolate flavored whipped cream. It just doesn't compare to the classic French mousse. Quite quick and easy to make though. Might make for a cake filling.
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