This recipe takes chocolate mousse back to basics, making it a breeze for beginners. But even seasoned cooks will appreciate the surprisingly decadent results! This method achieves the most luxurious texture I’ve ever experienced in a mousse, all without unnecessary steps.
Why This Recipe is the Best
Here’s what makes this mousse a winner:
- Super Simple: Fewer steps mean less room for error, making it perfect for first-timers.
- Incredibly Delicious: Despite its simplicity, this recipe produces the most flavorful and textured mousse I’ve ever tasted.
- Time-Saving: By eliminating an unnecessary step, you can whip up this mousse in no time.
Key Tips
There are just a couple of things to keep in mind:
- The Bowl Matters: A metal mixing bowl that can go directly over heat is ideal. This allows for easier whisking throughout the process. If you don’t have one, a saucepan can work, but reaching the corners for even cooking might be trickier.
- Chocolate Matters: Use high-quality dark chocolate (around 62% cacao) for the best flavor.
- Don’t Overwhip the Cream: Overwhipped cream can lead to a grainy texture in the final mousse.
Ready to Indulge?
Let’s get started!
Ingredients
- 3 1/2 ounces dark chocolate (62% cacao recommended)
- 1 tablespoon unsalted butter
- 2 large egg yolks
- 1 tablespoon white sugar
- 1/4 cup water
- 1 pinch salt
- 1/2 cup chilled heavy whipping cream
Instructions
- Prep the Chocolate: Break or chop the chocolate into small pieces and set it aside with the butter.
- Whisk the Egg Yolks: In your metal mixing bowl, whisk together the egg yolks, sugar, water, and salt.
- Cook Over Low Heat: Place the bowl directly over medium-low heat and whisk constantly. Continue whisking until the mixture thickens, becomes foamy, and reaches a temperature of 145 to 150 degrees Fahrenheit (63 to 65 degrees Celsius).
Chef’s Note: If you’re using a saucepan, make sure the whisk reaches all corners to prevent the egg from sticking.
- Melt the Chocolate: Once the egg yolk mixture is hot and thick, remove it from the heat. Add the chocolate and butter, and whisk until all the chocolate is melted. Let this mixture rest for a few minutes on the counter, whisking occasionally. The goal is to cool it slightly to just above or at room temperature. The chocolate mixture shouldn’t be warm when folded into the cream, but if it cools for too long, it may become too firm for folding.
- Whip the Cream: In a separate bowl, whisk the cold heavy whipping cream until it reaches medium stiff peaks. Be careful not to over-whip, as this can cause the cream to separate and lead to a grainy texture in the final mousse.
- Fold in the Chocolate: Gently fold about 1/3 of the chocolate mixture into the whipped cream with a spatula. Once almost incorporated, fold in the remaining chocolate, trying to maintain as much air in the mixture as possible.
- Chill and Serve: Divide the mousse into 4 serving dishes, cover them, and refrigerate for at least 1 hour before serving.
The recipe uses water, but you can experiment with different liquids for a twist on flavor:
- Combine 2 tablespoons water with 2 tablespoons of cold coffee for a coffee-infused mousse.
- Use 3 tablespoons water with 1 tablespoon of rum for a hint of rum flavor.
Nutritional Information (per serving)
- Calories: 227
- Fat: 19g
- Carbs: 9g
- Protein: 5g
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