Ultimate Chocolate Mousse

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The Ultimate Chocolate Mousse recipe is one you’ll need to have in your arsenal. It is not difficult to make and you can make your own adjustment as far as sweetness and bitterness is concerned. Do you like it bitter, use the darkest chocolate you can find. Do your prefer sweet and creamy, use semi-sweet of half dark, half milk chocolate.

This is a dessert that I can eat on a regular basis, but for obvious reasons I don’t. The great thing about chocolate mousse is that you can make it according to your taste, by choosing the chocolate you prefer. You can go crazy by picking a 90% chocolate bar and end up with a very bitter, almost mouth twisting mousse. On the other hand, a semi-sweet or even a milk chocolate or a combination will render a much sweeter end result.

Key Ingredients in This Recipe

• Dark chocolate – I like very dark chocolate, so for when I make this dessert for me and my husband, “I pick my poison”, my chocolate, in the high numbers, 70-90%. Less dark or a combination of dark and milk chocolate will also work.
• Butter
• Instant espresso coffee powder – this will enhance the chocolate flavor
• Egg whites
• Egg yolk
• Sugar
• Whipping cream

How to Make Ultimate Chocolate Mousse

Step 1 – Cut the chocolate in small pieces, add a little bit of warm water and melt it.

The fastest and easiest way to melt chocolate is in the microwave. Heat in small intervals on 30-40% of max. If you prefer to do it au-bain-marie (a bowl over a pot with almost boiling water, without the bowl touching the water), please do so.

Step 2 – Mix the egg yolk with the sugar and whip until white and creamy.

In separate bowls, whip the egg whites and whipping cream stiff and place the bowls in the fridge.

Step 3 – Add the slightly cooled chocolate to the egg yolk-sugar mixture and combine.

Step 4 – Add part of the egg white to the chocolate mixture and then add the chocolate mixture to the rest of the egg whites. Mix.

Step 5 – Add the whipped cream and fold it into the mix. You don’t want to end up with white areas, but you also don’t want to mix the air out of the mousse.

You worked hard to get a lot of air in this mixture and all that air will create a wonderful, fluffy and light (not caloric light, but light in feeling) mousse.

Step 6 – Divide over 2 dessert bowls or ramekins and refrigerate at least 2 hours.

You can also keep it in the mixing bowl, place it in the fridge and when it is time to serve, scoop it out of that bowl in fancy serving dishes. This way you can actually see the beautiful mousse. Decorate with raspberries, strawberries, mint

Other Decadent Chocolate Desserts

• Chocolate Angel Food Cake
• Cream & Egg-Free Chocolate Mousse Pie
• Chocolate Dipped Chocolate Marshmallows

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Ultimate Chocolate Mousse

Author: Marinka

The Ultimate Chocolate Mousse recipe is one you’ll need to have in your arsenal. It is not difficult to make and you can make your own adjustment as far as sweetness and bitterness is concerned. The darker the chocolate the more bitter and less sweet the chocolate mousse.

Prep Time20 minutes mins

Refrigeration time2 hours hrs

Total Time2 hours hrs 20 minutes mins

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Servings: 2 people

Ingredients

• 3.5 ounces dark chocolate (NOTE 1)
• 1.5 teaspoons butter
• 1/4 teaspoon espresso coffee powder
• 1.5 egg whites (NOTE 2)
• 1/4 cup whipping cream
• 1 egg yolk
• 1 tablespoons sugar

Instructions

• Cut the chocolate in small pieces, add 2 tablespoons of warm water and melt it. (NOTE 3)
• One the chocolate is melted, add the instant coffee powder and the butter and mix this until smooth. Set aside to cool a little.
• In separate bowls, whip the egg whites and whipping cream stiff and place the bowls in the fridge.
• Mix the egg yolk with the sugar until white and creamy.
• Add the slightly cooled chocolate to the egg yolk-sugar mixture.
• Add part of the egg white to the chocolate mixture and then add the chocolate mixture to the rest of the egg whites.
• Add the whipped cream and mix well, but tenderly. You don't want to end up with white areas, but you also don't want to mix the air out of the mousse.
• Divide over 2 dessert bowls and refrigerate at least 2 hours.
• Decorate with fruit or mint or both.

Notes

1. If you prefer a lighter chocolate, a mix of dark and milk chocolate will work equally well.
2. It is not easy to divide an egg white, due to the gel-like structure. There are 2 ways to get 1/2 egg white
   • Whip the egg white until you break the gel-like structure and then pour half off.,
   • Use liquid egg white. 1 large egg white = 2 tablespoons of liquid egg white. For this recipe you’ll need 1.5 egg whites, that translates into 1 egg (you will also use the egg yolk) and 2 tablespoon of liquid egg white.
3. Melting chocolate can be done in a microwave or au-bain-marie.

Nutrition

Calories: 489kcal | Carbohydrates: 30g | Protein: 9g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Sodium: 84mg | Fiber: 5g | Sugar: 19g

Nutrition information is automatically calculated, so should only be used as an approximation.

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