How to Make Chocolate Mousse

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is lower in calories and can be more affordable.

dark chocolate

🥗Healthier: dark chocolate with higher cocoa content

💰Cheaper: semi-sweet chocolate

Higher cocoa content offers more antioxidants; semi-sweet is often cheaper.

Melt the 70% dark chocolate in the microwave in bursts of 20 seconds, stirring until almost completely melted, or use a double boiler.

Set the melted chocolate aside.

In a large bowl, beat 1 and 3/4 cups cold heavy whipping cream until soft peaks form.

Set the whipped cream aside and clean the beaters.

Separate the egg yolks from the egg whites, discarding the yolks.

Beat the egg whites until soft peaks form, slowly adding in 2 tablespoons of white granulated sugar while beating.

Fold the melted chocolate into the beaten egg whites using a spatula, being careful not to stir.

Add the whipped cream to the chocolate mixture a little at a time, tempering the chocolate to avoid seizing.

Once fully incorporated, chill the mousse in the bowl for a couple of hours or scoop it into wine glasses using an ice cream scoop.

Chill the filled wine glasses in the refrigerator for a couple of hours before serving.

Top the mousse with whipped cream and chocolate shavings before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens