Dark Chocolate Mousse

Dark Chocolate Mousse


DifficultyBeginnerYields4 Servings

This easy dark chocolate mousse recipe is the perfect individual dessert for a dinner party or date night! Whip them up in the day then just make sure you give them enough chance to set before serving.

The dark chocolate gives quite an intense chocolate flavor, so I’d recommend serving them with some whipped chantilly cream to balance this out. Or if you prefer a sweet chocolate flavour, try swapping some of the dark chocolate to milk chocolate.

Try adding some cocoa powder or chocolate shavings to the top for that extra bit of decadence.

Check out my Chocolate Mousse 101 video for more homemade chocolate mousse recipes, or try out a raspberry mousse in my Raspberry Chocolate Mousse Cake recipe.

Note: Like most chocolate mousse recipes, this classic chocolate mousse is made using raw eggs


 


 

Ingredients


 160 g Double Cream / Heavy Cream
 60 g Milk
 250 g Dark Chocolate, chopped
 50 g Egg Yolks
 125 g Egg Whites
 2 tbsp Sugar

Method


1

In a saucepan over a medium heat, bring the cream and milk to a simmer.

2

Add the chopped chocolate to a tall jug and pour the cream mixture over the top. Let it sit for 2 minutes, then blend with a hand blender until smooth.

3

Transfer your melted chocolate mixture into a bowl and whisk in the egg yolks.

4

In a stand mixer, whisk the egg whites until frothy then slowly add the sugar. Whisk until thick and it holds a medium peak (not stiff peaks).

5

Whisk the first part of meringue into the chocolate. Then fold the remaining 2 parts of egg white in.

6

Pour into ramekins and chill for 3 hours.

Ingredients

 160 g Double Cream / Heavy Cream
 60 g Milk
 250 g Dark Chocolate, chopped
 50 g Egg Yolks
 125 g Egg Whites
 2 tbsp Sugar

Directions

1

In a saucepan over a medium heat, bring the cream and milk to a simmer.

2

Add the chopped chocolate to a tall jug and pour the cream mixture over the top. Let it sit for 2 minutes, then blend with a hand blender until smooth.

3

Transfer your melted chocolate mixture into a bowl and whisk in the egg yolks.

4

In a stand mixer, whisk the egg whites until frothy then slowly add the sugar. Whisk until thick and it holds a medium peak (not stiff peaks).

5

Whisk the first part of meringue into the chocolate. Then fold the remaining 2 parts of egg white in.

6

Pour into ramekins and chill for 3 hours.

Dark Chocolate Mousse