The only CHOCOLATE MOUSSE recipe you'll ever need. So light & airy!

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.

In a small microwave safe bowl, add 212 g or 1 and 1/4 cups of semisweet chocolate, 14 g or 1 tbsp of unsalted butter, and 1/8th of a teaspoon of salt.

Microwave the chocolate in short 20-second bursts, stirring well in between each burst until fully melted and smooth, being careful not to overheat.

Set the melted chocolate aside to cool slightly.

In a large bowl, add 3 large room temperature egg yolks and 25 g or 2 tbsp of white granulated sugar.

Using a hand or stand mixer on medium speed, whisk for about 3 minutes until the mixture looks pale, thick, and creamy, then set aside.

In a medium bowl, add 3 large room temperature egg whites and 25 g or 2 tbsp of white granulated sugar.

Using a hand or stand mixer on medium speed, whip for about 3 to 5 minutes until stiff peaks form, then set aside.

In another medium bowl, add 480 g or 2 cups of cold heavy cream and 1 teaspoon of vanilla.

Using a hand or stand mixer on medium speed, whip until soft peaks form, then set aside.

Gently fold half of the warm chocolate mixture into the egg yolks using a rubber spatula, then fold in the remaining chocolate until just combined.

Gently fold in half of the whipped cream into the chocolate mixture to loosen it, followed by the remaining cream, mixing until almost combined with some streaks of unmixed cream remaining.

Gently fold in half of the whipped egg whites to loosen the mousse further, then gently fold in the remaining whites until just combined, being careful not to overmix or deflate the mixture.

Spoon the mousse into serving glasses or ramekins, smoothing out the tops. You can get around seven full ramekins that are 3.5 in or 6 oz in size.

Place the molds in the fridge, covering with cling wrap or placing in an airtight container if there are strong smelling foods.

Allow the mousse to sit for at least 4 hours, ideally overnight, for the best flavor and texture.

Top with whipped cream and grated semisweet chocolate before serving.

Cooking Techniques

Equipment Needed

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Dietary

Allergens