Chocolate Mousse

Mousse means foam in French, and this Parisian classic lives up to the name with its cloud-light texture. Bittersweet chocolate melts into a silky base, then folds with whipped cream and eggs for a make-ahead dessert that feels pure indulgence.

Serves 4

Estimate for one serving

• 420 cal
• 7.5g protein
• 28g carbs
• 32g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 6 oz bittersweet chocolate (70% cacao)
• 2 tbsp unsalted butter
• 3 large eggs
• 3 tbsp granulated sugar
• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• 1/8 tsp salt

Instructions

1. 1Chop the bittersweet chocolate into small pieces and place in a heatproof bowl with the butter.
2. 2Melt the chocolate and butter together by microwaving in 20-second intervals, stirring after each, until smooth. Set aside to cool slightly.
3. 3Separate the egg yolks from the whites into two clean bowls.
4. 4Whisk the egg yolks with sugar and the vanilla extract until pale and slightly thickened, about 2 minutes.
5. 5Slowly pour the cooled melted chocolate into the yolk mixture while whisking constantly until fully combined. Set aside.
6. 6In a separate bowl, beat the egg whites with the salt using an electric mixer until soft peaks form.
7. 7Gradually add the remaining sugar and continue beating until stiff, glossy peaks form. Do not overbeat.
8. 8In another bowl, whip the heavy cream with an electric mixer until medium-stiff peaks form.
9. 9Gently fold one-third of the egg-white meringue into the chocolate-yolk mixture to lighten it.
10. 10Fold in the remaining meringue in two additions, being careful not to deflate the mixture.
11. 11Finally, gently fold in the whipped cream until no streaks remain and the mousse is uniform in color.
12. 12Divide the mousse evenly among 4 serving bowls or ramekins. Cover and refrigerate for at least 4 hours or overnight before serving.