Recipe: Chocolate Mousse - Classic Dessert
Discover > Texas Recipes > Recipe: Chocolate Mousse - Classic Dessert
This classic chocolate (What wine goes well with chocolate?) mousse, topped off with a swirl of cream (how long does cream last?) and chocolate chips (how long do chocolate chips last?) is the perfect fairy-tale ending to any meal, be it a feast or a cozy dinner. It is so decadently bitter, that it'll make you question all things sweet. Densely chocolatey and velvety, every spoonful of this gooey mousse dissolves in your mouth like cotton candy in water. I especially love making this mousse for parties because not only is it easy to make, but it's also hassle-free to serve. And as they say, you can never go wrong with chocolate. Well, with this recipe, you will never go wrong with chocolate mousse either.
A classic chocolate mousse, like this one, has very few ingredients and it’s the flavor of chocolate that shines through. So, make sure to use top-quality chocolate for this recipe. Find out where you can buy the best chocolate near you.
What’s the Best Chocolate for Mousse?
Whether you want to use sweet, semi-sweet, or dark chocolate, depends on your preference. Whenever I’m making this recipe for a large gathering, I use semi-sweet chocolate (with 60% cocoa), because it’s a safer option. But when I’m making it only for my family, I use dark chocolate. If like me, you enjoy the bitter-dense flavor of cocoa, you can use richer variants of dark chocolate which have anywhere from 62-70% cocoa.
Cooking Chocolate v/s Eating Chocolate
Most chocolate bars (how long do chocolate bars last?) found in the snack aisle of grocery stores are eating chocolates. When making a mousse, you want to buy ‘cooking chocolate’ (which will most probably be stacked in the baking aisle). The main difference between eating and cooking chocolate is its sugar (how long does sugar last?) content. Eating chocolate is high in added sugar while cooking chocolate has very little added sugar. Hence when you use cooking chocolate, it allows the flavor of cocoa to come through more strongly in the baked goodies. And it also lets you have control over how sweet you want your dessert to be.
How to Melt Chocolate Perfectly, Without Burning It?
I always prefer the double boiler method when melting chocolate. It’s oddly satisfying to watch chocolate chunks melt into a silky puddle. But apart from that, melting chocolate in a double boiler also gives you better control over the heat levels.
To melt chocolate in a double boiler. Bring a pot of water to boil. Place a bowl, big enough to comfortably sit atop (make sure the bowl is completely dry. Water is chocolate’s worst enemy). Turn the heat to low. Add chocolate pieces into the bowl and allow them to melt. When working with chocolate, don’t rush. Keep the heat on low and never let the temperature go above 115°F (for dark chocolate)
When 80% of the chocolate pieces are melted, turn off the heat, and allow rest of the chocolate to melt naturally with the heat of the bowl and melted liquid.
Alternatively, you can also melt chocolate in a microwave. Set the timer for 30 seconds. Note that the bowl should be warm to touch, if it is hotter than that, then the chocolate might burn.
Skeptic About Consuming Raw Eggs?
The classic chocolate mousse is always made with raw eggs. It’s the egg whites whipped up to a cloud-like texture that gives the mousse its fluffy, airy quality. When consuming raw eggs, it is imperative to use properly refrigerated, fresh, grade AA or A eggs. Here’s where you can find farm-fresh eggs near you. If you’re apprehensive about salmonella and hence don’t want to use raw eggs, you can opt for pasteurized eggs instead. Moreover, raw eggs in cooking might not be as uncommon as they seem. Mayonnaise, hollandaise, tiramisu – yup, they’re all made with raw eggs.
Note: While raw eggs are safe for most people, it is advised that pregnant women, babies, and people with a weak immune system shouldn’t consume raw eggs.
Making Chocolate Mousse
Melt Chocolate and Butter
Break the chocolate into small chunks. Add it to a double boiler and melt. When the chocolate begins to melt, mix in the butter (how long does butter last?). Turn off the heat and let it cool.
Add Egg Yolks
Add 3 egg yolks, one and a time, and mix it well into the melted chocolate and butter
Whisk the Egg Whites
Using a handheld mixer, whisk the whites till they begin to stiffen. Add in 1/3 cup sugar and beat for a few minutes so that the sugar mixes well with the whites. Then, add cream of tartar (how long does cream of tartar last?) and whisk again till there are firm snow peaks of egg whites on the bottom of the beaters.
Get the best value for your money by purchasing a hand mixer, whisk, sugar, and cream of tartar online!
Fold the Egg Whites Into Melted Chocolate
Add the egg white mixture into the melted chocolate. Using a spatula gently fold till the mixture is even (doesn’t have spots of white and brown). Whip together cream, vanilla extract, and 2tbsp sugar and fold it into the mousse mix.
Trust me, the easiest way to buy spatula is through online retailers!
Chill the Chocolate Mousse and Serve
Transfer the chocolate mousse into serving glasses. Allow it to set for at least two hours in the refrigerator. Top it off with a swirl of cream and a few chocolate chips and serve.
Classic Chocolate Mousse
Ingredients
- 3 tablespoons unsalted butter
- 6 oz semisweet chocolate, best quality
- 3 large eggs, at room temperature, yolks and whites separated
- ½ teaspoon cream of tartar
- ¼ cup plus 2 tablespoons sugar
- ½ cup heavy cream, cold
- ½ teaspoon vanilla extract
- ½ cup heavy cream, cold
- 2 teaspoons sugar
- Chocolate shavings
Instructions
- Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Continue stirring to allow the residual heat in the bowl to melt the chocolate completely. Alternatively, you may use the process of bain-marie.
- Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
- Beat the egg whites on medium-high speed until foamy in the bowl of a stand mixer or electric hand mixer. Add the cream of tartar and beat until soft peaks form. Gradually beat in ¼ cup of the sugar and continue beating until stiff peaks form.
- Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
- In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won't lose their shape entirely).
- Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.
- Up to a few hours before serving, whip cream until it begins to thicken up. Add the sugar and whip to medium peaks. Dollop the whipped cream over the mousse and top with chocolate shavings.
- Make-Ahead Instructions: Mousse can be made up to 1 day ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Add whipped cream topping and chocolate shavings up to a few hours before serving.
- Note: Chocolate mousse is made with raw eggs. If that is a concern, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria.
- Note: Eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.
Nutrition Facts
Calories
431.73Fat
33.21Sat. Fat
19.82Carbs
30.18Fiber
2.28Net carbs
27.89Sugar
25.37Protein
4.28Sodium
18.71Cholesterol
153.38
