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Easy Chocolate Mousse Recipe
Light and airy, Chocolate Mousse is a classic french recipe that's made with egg whites, cream and chocolate.
semisweet chocolate broken into 1/2-ounce pieces
chocolate shavings for garnish
Heat 1-inch of water in the bottom half of a double boiler over medium heat. Turn heat to low and simmer gently.
Place 6-ounces of semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap.
Allow the chocolate to melt slowly, about 9 to 10 minutes.
Remove from the heat and stir until smooth. Keep at room temperature until needed.
Place 1 1/2 cups heavy whipping cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.
Whisk on high speed until peaks form, about 1 minute. Set aside until needed.
Whisk 3 egg whites in a large stainless-steel bowl, until soft peaks form, about 3 minutes.
Add 2 tablespoons sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes.
Add a 1/4 of the whipped cream to the chocolate and whisk quickly, vigorously, and thoroughly. Fold into the egg whites. Add the remaining whipped cream to the bowl.
Fold all ingredients together gently but thoroughly.
Transfer the chocolate mousse to individual ramekins, if using and chill for 1 hour or up to overnight.
Serve with whipped cream, if desired.
Chocolate Mousse can be made up to 4 days in advance and stored in the refrigerator.