Classic Creamy Chocolate Mousse Recipe
Classic Creamy Chocolate Mousse is a rich and velvety dessert that combines melted dark chocolate, a smooth egg custard, and whipped cream to create a light yet indulgent treat. Perfectly balanced with a touch of vanilla and a hint of salt, this decadent mousse is elegantly simple to prepare and ideal for any special occasion or a delightful everyday dessert.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes (including chilling time)
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
Chocolate Base
- 6 oz high-quality dark chocolate (semi-sweet or bittersweet, chopped)
Egg Custard
- 2 large egg yolks (room temperature)
- ¼ cup granulated sugar
- ¼ teaspoon salt
Whipped Cream
- 1 cup heavy whipping cream (cold)
- ½ teaspoon vanilla extract
Optional Garnishes
- Whipped cream
- Chocolate shavings
- Fresh berries
- Cocoa powder
Instructions
- Prepare the Chocolate Base: Melt the chopped dark chocolate using a double boiler or microwave. Stir occasionally until the chocolate is completely smooth. Set it aside to cool slightly, allowing it to thicken but remain pourable.
- Create the Egg Custard: In a heatproof bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture is pale and thick. Place this bowl over a simmering double boiler and whisk continuously for 2-3 minutes until the mixture becomes warm and custard-like, ensuring the eggs cook gently without scrambling.
- Combine and Cool: Gradually whisk the warm egg custard into the melted chocolate, stirring constantly to create a smooth, homogeneous mixture. Allow the combined mixture to cool for 10 minutes at room temperature to prevent the whipped cream from melting when folded in.
- Whip the Cream: In a large bowl, whip the cold heavy cream with vanilla extract until soft peaks form. Take care not to overwhip, as it should maintain a light, airy texture that will integrate smoothly into the chocolate mixture.
- Fold and Finish: Gently fold one-third of the whipped cream into the chocolate mixture to lighten it, then carefully fold in the remaining cream in two additions. Use a spatula and fold delicately to maintain the mousse’s light, fluffy texture without deflating it.
- Chill to Perfection: Divide the mousse evenly into individual serving glasses or ramekins. Cover and refrigerate for at least 2 hours, though for best results, chill overnight. This chilling step allows the mousse to set fully and develop its characteristic creamy texture.
Notes
- Use high-quality dark chocolate for the best flavor and texture.
- Ensure egg yolks are room temperature for smoother custard.
- Whip cream to soft peaks to avoid overbeating, which can cause grainy texture.
- Chilling the mousse overnight improves texture and flavor melding.
- Optional garnishes like whipped cream, chocolate shavings, fresh berries, or a dusting of cocoa powder add visual appeal and complementary flavors.
- This recipe contains raw egg yolks gently cooked in a double boiler; ensure eggs are fresh and from a trusted source.
Keywords: chocolate mousse, creamy dessert, classic chocolate dessert, dark chocolate mousse, elegant mousse recipe
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