The BEST Chocolate Mousse Recipe

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.

Chop the semi-sweet chocolate into smaller, uniform pieces.

Separate 3 large eggs into yolks and whites, placing the yolks in one bowl and the whites in a stand mixer bowl.

Add 1/3 cup (66 grams) of granulated sugar to the egg yolks and mix until pale and creamy.

Heat 1 1/4 cups of heavy cream over medium heat until steaming.

Stir in the chopped chocolate into the warm cream until it forms a silky ganache.

Set the ganache aside to cool to room temperature.

Whip the egg whites in a stand mixer until stiff peaks form.

Add a third of the egg whites to the chocolate mixture to lighten it, then fold in the remaining egg whites gently.

Whip an additional 1 cup of heavy cream until stiff peaks form, then fold this into the chocolate mixture.

Pour the mousse into serving cups and refrigerate for at least 4 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens