Name: Chocolate Mousse
Prep time: 20 min
Cook time: 5 min
Total time: 1 h 25 min
Yield: 8
Cuisine: American
Ingredients: 6 ounces semisweet baking chocolate, chopped; 3 tablespoons unsalted butter, at room temperature; 3 eggs, separated; 1/2 teaspoon cream of tartar; 1/4 cup plus 4 tablespoons sugar; 1 cup heavy cream; 1 teaspoon vanilla extract

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CHOCOLATE MOUSSE – Silky smooth, airy chocolate topped with sweetened whipped cream. This dessert is rich and luxurious, perfect for spoiling yourself.

There’s really nothing better than smooth, decadent Chocolate Mousse. It just feels fancy and refined.

There are several great “easy” recipes out there, ones that are more simple than the real deal. Those are great if you’re wanting a quicker dessert.

I love to make Chocolate Mousse the classic way. The process is much more simple than you might expect. It takes a little more time to make (and a few more dishes), but it’s worth it!

I love to serve these up in shot glasses. It’s the perfect portion size for parties and gatherings where multiple appetizers and desserts are served. But if you’re a chocolate lover, like me, you’ll probably end up eating 2-3.

Here’s what you need to make Chocolate Mousse…

Semisweet baking chocolate
Unsalted butter
Eggs
Cream of tartar
Sugar
Heavy cream
Vanilla extract

Chocolate Mousse

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 5 minutes

Chill Time: 1 hour

Total Time: 1 hour 25 minutes

CHOCOLATE MOUSSE - Silky smooth, airy chocolate topped with sweetened whipped cream. This dessert is rich and luxurious, perfect for spoiling yourself.

Ingredients

6 ounces semisweet baking chocolate, chopped
3 tablespoons unsalted butter, at room temperature
3 eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 4 tablespoons sugar
1 cup heavy cream
1 teaspoon vanilla extract

Instructions

For the chocolate portion: fill about 1 inch of water in a saucepan, bring to a simmer.
Add the chopped baking chocolate and butter to a heatproof bowl, place over the saucepan.
Stir the chocolate and butter until melted and smooth, remove from heat and cool slightly.
Whisk the egg yolks into the chocolate one at a time, whisking until smooth between each addition. Set aside.
For the meringue portion: in a stand mixer whisk the egg whites until foamy.
Add in the cream of tartar, whisk until soft peaks form.
With the mixer on low speed, gradually add in 1/4 cup of sugar. Whisk until stiff peaks form. Set aside.
For the whipped cream portion: in a medium-sized bowl beat the heavy cream until it starts to thicken.
Add the remaining 4 tablespoons of sugar and the vanilla extract, beat until the cream holds soft peaks. Divide into 2 equal portions.
To bring it all together: gently fold the meringue into the chocolate mixture until fully combined.
Fold in 1/2 of the whipped cream, careful not to overmix. Chill the remaining 1/2 of the whipped cream.
Divide the mousse into serving glasses. I like to use shot glasses for tiny portions.
Cover and chill for at least an hour.
Top with remaining whipped cream.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 329Total Fat: 28gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 115mgSodium: 41mgCarbohydrates: 13gFiber: 4gSugar: 7gProtein: 6g

Nutritional information is provided as a courtesy and is only an estimate.