How To Make Belgian Dark Chocolate Mousse with Chef Jan Van Haute at Goodstone Inn

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: semi-sweet chocolate

Cocoa powder is lower in calories and can mimic chocolate flavor.

Melt dark chocolate and butter together in a heatproof bowl over simmering water until smooth.

Remove from heat and let cool slightly.

Whip heavy cream in a separate bowl until soft peaks form.

In another bowl, separate eggs and beat egg yolks with sugar until pale and thick.

Add melted chocolate mixture to egg yolk mixture and stir until combined.

Gently fold whipped cream into the chocolate mixture until no streaks remain.

In a clean bowl, whip egg whites with a pinch of salt until stiff peaks form.

Carefully fold egg whites into the chocolate mixture in three additions.

Spoon mousse into serving dishes and refrigerate for at least 2 hours until set.

Serve chilled, optionally garnished with whipped cream or chocolate shavings.

Cooking Techniques

Spice Level:

Allergens