Classic Chocolate Mousse Recipe

dark chocolate

🥗Healthier: dark chocolate with higher cocoa content

💰Cheaper: semi-sweet chocolate

Higher cocoa content can be more nutritious, while semi-sweet is often less expensive.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipping cream

Coconut cream is dairy-free and lower in calories, while whipping cream is usually cheaper.

In a heatproof bowl, combine 6 ounces of bittersweet chocolate, 6 ounces of unsalted butter, and 1/4 cup of strong coffee.

Heat a medium saucepan with about 2 inches of simmering hot water and place the mixing bowl over it, stirring until the chocolate is melted and smooth.

In a separate mixing bowl, whisk together 4 egg yolks, 1/2 cup of sugar, and 1 teaspoon of vanilla extract.

Place the egg yolk mixture over the saucepan of boiling water and whisk until thickened, hot to the touch, and lightened in color.

Stir the melted chocolate mixture into the egg yolk mixture until well blended.

In another mixing bowl, beat 4 egg whites until foamy, then gradually add 1 tablespoon of sugar and continue beating until medium peaks form.

Fold the egg whites into the chocolate batter in thirds, mixing until smooth and even in color.

Divide the mousse mixture between eight 4-ounce ramekins, cover, and refrigerate for at least 2 hours or overnight.

To make the whipped cream, beat together 1 cup of heavy whipping cream, 1 tablespoon of sugar, and 1/2 teaspoon of vanilla extract until medium peaks form.

Top each mousse with a generous dollop of whipped cream, 2 fresh raspberries, and freshly shaved chocolate curls.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens