Description

A rich, dense, and silky chocolate mousse made with just five high-quality ingredients. This make-ahead dessert features a smooth chocolate base topped with fresh whipped cream for the perfect balance of sweet and bitter.

Ingredients

Scale

8 ounces (225g) high-quality dark chocolate (60-70% cocoa), chopped into pieces
3 large eggs, separated and at room temperature
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 cup (240ml) cold heavy whipping cream
2 tablespoons heavy cream (for melting chocolate)
Pinch of flaky sea salt (optional, for garnish)
1 teaspoon espresso powder (optional, for depth)

Instructions

Set up a double boiler by filling a saucepan with an inch of water and bringing it to a gentle simmer. Place a heatproof bowl on top, ensuring the bottom does not touch the water.
Break the chocolate into small chunks and place them in the heatproof bowl. Melt slowly, stirring occasionally, until smooth. Remove from heat.
While chocolate melts, separate the eggs. Place yolks in one bowl and whites in a separate clean, dry bowl.
Whisk the egg yolks into the melted chocolate one by one. Add the sugar and vanilla extract, whisking vigorously until the mixture is glossy and slightly thickened.
Beat the egg whites on medium speed until they form soft peaks (peaks curl over slightly when lifted).
Add one-third of the egg whites to the chocolate mixture and stir gently to lighten. Add remaining whites and fold in using a rubber spatula: cut down through the center, scrape the bottom, and fold over. Stop when just a few streaks of white remain.
Divide the mousse among serving glasses or ramekins. Cover tightly with plastic wrap pressed directly onto the surface and refrigerate for at least 4 hours, preferably overnight.
Just before serving, whip the cold heavy cream until soft peaks form. Do not overbeat.
Serve the chilled mousse topped with fresh whipped cream and a pinch of sea salt if desired.

Notes

Use high-quality chocolate bars (60-70% cocoa) rather than chocolate chips, which contain stabilizers that can make the mousse grainy. Ensure egg whites are whipped in a completely clean, dry bowl with no trace of yolk or grease. Press plastic wrap directly onto the mousse surface to prevent a skin from forming. Do not freeze, as it alters the texture.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: French

Nutrition

Serving Size: 1 small bowl
Calories: 320
Sugar: 18
Fat: 24
Saturated Fat: 14
Carbohydrates: 22
Fiber: 2
Protein: 6

Keywords: chocolate mousse, silky chocolate mousse, easy dessert, gluten-free dessert, make-ahead dessert, 5-ingredient recipe, dark chocolate mousse, fresh whipped cream