Chocolate Mousse

Chocolate mousse is a chilled dessert that combines deep chocolate flavor with a light, silky texture. Its airy consistency comes from gently folding whipped cream and beaten egg whites into melted chocolate.

Ingredients

• 200 g dark chocolate, finely chopped
• 3 large eggs, separated
• 300 ml heavy or whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• A small pinch of salt

Method

1. Melt the chocolate gently in a heatproof bowl set over barely simmering water. Keep the bowl above the water, then remove it from the heat and let it cool slightly.
2. Whisk the egg yolks and vanilla into the melted chocolate until smooth.
3. Whip the cream to soft peaks. Fold it into the chocolate mixture in several additions.
4. In a clean bowl, beat the egg whites with the salt until foamy. Gradually add the sugar and continue beating until soft, glossy peaks form.
5. Fold the egg whites gently into the chocolate mixture, taking care not to knock out the air.
6. Divide the mousse among serving glasses and refrigerate for at least 2 hours, or until set.

Serving Suggestions

Serve chilled with fresh berries, softly whipped cream, grated chocolate, or a little orange zest. Small portions work well because the mousse is rich.

Tips for a Smooth Mousse

• Allow the melted chocolate to cool slightly before adding the other ingredients.
• Use clean, dry utensils when whipping egg whites.
• Fold with slow, broad strokes to preserve the mousse’s airy texture.
• For food safety, use pasteurized eggs when serving mousse made with eggs that are not fully cooked.