Choctoberfest continues with another delicious chocolate recipe – classic chocolate mousse. It’s such a wonderful, delightful dessert and it is not hard to make. And seriously, what could be better than a dish of fluffy chocolate air? I have been making this mousse for quite a while I use the recipe from The Fundamental Techniques of Classic Cuisine by The French Culinary Institute (affiliate link)
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Classic Chocolate Mousse
Serves 4
- 5 oz bittersweet chocolate
- 1 1/3 cups heavy cream
- 3 egg whites
- 1 oz sugar
- 1 tsp pure vanilla extract
- pinch of salt
- raspberries, strawberries or blackberries if desired for serving
- Melt the chocolate in a double boiler. Remove from heat.
- While the chocolate is melting beat the heavy cream and vanilla to soft peaks in a medium bowl.
- In a second medium bowl whip the egg whites until foamy. Slowly add the sugar and the pinch of salt and whip to stiff peaks but don’t let them get too dry.
- Gently fold the melted and slightly cooled chocolate into the egg whites.
- Fold in the whipped cream into the chocolate mixture.
- Chill.
- To serve, layer in a bowl or glass with berries if desired
How Was the Chocolate Mousse Recipe?
I swear this is like eating chocolate air. It’s really good. As I mentioned above I make this mousse quite frequently – it’s a wonderful addition to different desserts like Jelly Roll with Chocolate Mousse or Chocolate Mousse Filled Cupcakes.
Be sure to check out all of the other great chocolate recipes from Choctoberfest
Classic Chocolate Mousse
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Dessert
- Method: bain marie
- Cuisine: French
Description
a light and airy dessert
Ingredients
- 5 oz bittersweet chocolate
- 1 1/3 cups heavy cream
- 3 egg whites
- 1 oz sugar
- 1 tsp pure vanilla extract
- pinch of salt
- raspberries, strawberries or blackberries if desired for serving
Instructions
- Melt the chocolate in a double boiler. Remove from heat.
- While the chocolate is melting beat the heavy cream and vanilla to soft peaks in a medium bowl.
- In a second medium bowl whip the egg whites until foamy. Slowly add the sugar and the pinch of salt and whip to stiff peaks but don’t let them get too dry.
- Gently fold the melted and slightly cooled chocolate into the egg whites.
- Fold in the whipped cream into the chocolate mixture.
- Chill.
- To serve, layer in a bowl or glass with berries if desired
Notes
The mousse is best served very cold.
The “total time” does not include any chilling time but this does need time to cool down to be at its best
Keywords: mousse, chocolate mousse
