Chocolate Mousse for Beginners (and Experts) | Food Wishes

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.

Break 3.5 oz of dark chocolate into 1/2 inch pieces and set aside the remaining 0.5 oz for garnish.

Separate 2 large egg yolks using one hand and transfer them into a metal bowl.

Add 1/4 cup white sugar, 1/4 cup water, and a pinch of salt to the egg yolks in the bowl.

Set the bowl over medium low heat and whisk constantly until the mixture thickens and reaches 145-150°F, about 4 minutes.

Remove the bowl from heat and add the broken chocolate and 1 tablespoon of butter, whisking until melted and smooth.

Let the chocolate mixture cool to room temperature.

In a separate bowl, whisk cold heavy cream until medium stiff peaks form, about a couple of minutes.

Fold about a third of the chocolate mixture into the whipped cream using a spatula, then fold in the remaining chocolate mixture until no large streaks remain.

Transfer the mousse into serving dishes, leaving some streaks for visual interest if desired.

Wrap the dishes and refrigerate for a few hours until thoroughly chilled.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens