Dark Chocolate Velvet Mousse

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  • Level: Intermediate
  • Total: 6 hr 30 min (includes chilling time)
  • Active: 30 min
  • Yield: 4 to 6 servings
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Caramel Crunch:

Canola cooking spray

1 cup granulated sugar


10 ounces dark chocolate (at least 70-percent cocoa), chopped

1/2 teaspoon kosher salt

1 teaspoon vanilla extract

3 cups heavy cream

3 large egg whites

1 cup confectioners' sugar, sifted

3 tablespoons baker's sugar (superfine sugar)

Finely chopped dark chocolate, for garnish


  1. For the caramel crunch: Spray a rimmed baking sheet with canola cooking spray and set aside.
  2. Pour the granulated sugar into a clean, dry medium saucepan and set over medium heat. Cook, stirring every so often with a wooden spoon, until the sugar melts and turns a dark amber color (it will register at least 320 degrees F on a candy thermometer). Immediately pour the caramelized sugar onto the prepared baking sheet. Let it cool completely, about 30 minutes; it should become brittle. Once brittle, break it into large pieces, put them in a plastic bag and bash the bag until finer shards form.
  3. For the mousse: Combine the chocolate, salt and vanilla in a medium bowl.
  4. Bring 2 cups of the heavy cream just to a simmer in a small saucepan over medium heat. Pour the hot cream into the bowl with the chocolate and stir until the mixture is smooth and glossy, about 2 minutes. Cool completely.
  5. Beat the egg whites in the bowl of a stand mixer at the highest speed until soft peaks form, about 1 minute. Sprinkle in the confectioners' sugar 1 tablespoon at a time and whisk at the highest speed until shiny, firm peaks form, about 2 minutes more. The mixture should be airy and glossy.
  6. Gently fold about 1/4 of the egg white mixture into the cooled chocolate mixture until it's all one color and texture. Fold in the rest of the meringue until just incorporated.
  7. Pour the mixture into a serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours.
  8. To serve, whip the heavy whipping cream and baker's sugar to soft peaks. Top a scoop of the mousse with whipped cream, caramel crunch, and chopped chocolate.
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