- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 30 g
- 50 g
- 240 ml
- 1 tbsp
- 1 pinch
Process
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Melt the dark chocolate and unsalted butter together in a heatproof bowl set over a pot of barely simmering water, stirring until smooth. Remove from heat and let cool slightly.
Whisk the egg yolks into the melted chocolate mixture one at a time until fully incorporated. Stir in the espresso and salt.
In a clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 30 g of the granulated sugar and continue beating until stiff, glossy peaks form.
In another bowl, whip 180 ml of the cold heavy cream with the remaining 20 g granulated sugar until soft peaks form. Do not over-whip.
Gently fold one-third of the whipped cream into the chocolate mixture to lighten it. Then fold in the remaining whipped cream until just combined.
Fold in the beaten egg whites in three additions, using a spatula and a light hand to keep the mousse airy. Stop as soon as no white streaks remain.
Spoon the mousse into 4 serving glasses or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.
Before serving, whip the remaining 60 ml cold heavy cream to soft peaks and dollop on top of each mousse. Serve chilled.
Kitchen notes
Kitchen notes
- The most common mistake is over-folding the egg whites or cream, which deflates the mousse. Fold gently with a spatula, using a figure-eight motion, and stop as soon as the mixture is uniform.
- Chocolate must be cooled to room temperature before adding egg yolks; if it is too hot, the yolks will scramble. If it is too cold, the mixture will seize when cream is added.
- For a perfectly set mousse, refrigerate for at least 4 hours. It should be firm enough to hold a spoon but still creamy. If it is too soft, it needed more chilling time.
- Use high-quality dark chocolate with 70% cocoa solids for the best flavor and texture. Cheaper chocolate may contain more cocoa butter substitutes and can result in a grainy mousse.
Substitutions
- dark chocolate→bittersweet chocolate (60-70% cocoa)
- espresso→strong brewed coffee or 1 tsp vanilla extract
- heavy cream→coconut cream (for dairy-free, but texture will be denser)
Storage & reheating
Store the mousse in an airtight container in the refrigerator for up to 3 days. It does not freeze well because the texture becomes grainy upon thawing. To serve after chilling, you can optionally top with freshly whipped cream. Do not leave at room temperature for more than 2 hours.
FAQ
The questions we get asked most
Why is my chocolate mousse grainy?
Graininess usually happens when the melted chocolate is too hot or too cold when combined with other ingredients, causing the cocoa butter to separate or seize. Make sure the chocolate is smooth and cooled to room temperature before adding egg yolks. If the chocolate seizes, whisk in a tablespoon of warm cream to bring it back.
Can I make chocolate mousse without eggs?
Yes, you can make a eggless version by omitting the eggs and increasing the whipped cream to 300 ml, and adding 1 tablespoon of gelatin bloomed in cold water. However, the texture will be denser and less airy. For a true mousse, eggs are essential for structure.
How long does chocolate mousse last in the fridge?
Chocolate mousse will keep in the refrigerator for up to 3 days if stored in an airtight container. After that, it may start to weep or lose its airy texture. It is best enjoyed within 24 hours for optimal flavor and texture.
Can I freeze chocolate mousse?
Freezing is not recommended because the water content in the cream and eggs forms ice crystals that disrupt the emulsion, resulting in a grainy, separated texture upon thawing. If you must freeze, do so for up to 1 month and thaw overnight in the refrigerator, then re-whip gently before serving.
Why did my mousse deflate?
Deflation occurs if you over-fold the whipped cream or egg whites, or if they were not whipped to stiff enough peaks. Fold gently with a spatula and stop as soon as no streaks remain. Also, ensure all utensils are grease-free when whipping egg whites.
Can I use milk chocolate instead of dark chocolate?
Yes, but milk chocolate contains more sugar and less cocoa solids, so the mousse will be sweeter and softer. Reduce the added sugar to 30 g and consider adding an extra 10 g of dark chocolate for structure. The flavor will be milder.
How do I know when the mousse is set?
The mousse is set when it holds its shape and a spoon inserted into the center comes out clean with a thick coating. It should jiggle slightly but not be liquid. Chilling for at least 4 hours is key; overnight is even better.
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