Home made chocolate mousse is proof that straightforward elements can flip into one thing really particular. With the pure taste of actual chocolate and its {smooth}, velvety texture, this mousse strikes the proper stability between wealthy and lightweight. You want simply 6 elements and there’s no baking required. This can be a fantastic make-ahead dessert recipe!
Like crème brûlée, tiramisu, or chocolate soufflé, chocolate mousse appears like one thing solely a restaurant pastry chef might make, nevertheless it’s surprisingly approachable in your house kitchen.
Made with only a handful of easy elements, it delivers large chocolate taste and a cloud-like texture that melts in your tongue. It’s decadent however not heavy, and deeply chocolatey with out being overly wealthy or candy.
And whereas it’s elegant sufficient to serve at a cocktail party, it’s additionally straightforward sufficient for a newbie to handle.
Serve it plain, topped with whipped cream, or completed with recent berries and chocolate shavings. Nevertheless you gown it up, that is a kind of desserts that makes individuals pause mid-bite and say, wow—you made this?
Why You’ll Love This Recipe:
- Extremely-smooth and velvety texture
- Pure chocolate taste from actual chocolate
- Solely 6 elements
- No baking required
- Naturally gluten-free recipe (however at all times verify ingredient labels)
- Excellent make-ahead dessert for entertaining
You Solely Want 6 Substances
- Excessive-High quality Chocolate: Use semi-sweet or bittersweet chocolate bars. Search for them within the baking aisle of the grocery retailer, close to the chocolate chips. Baking chocolate is often bought in 4-ounce bars (you’ll want 2). I like Ghirardelli and Baker’s manufacturers.
- Heavy Cream: That is mixed with the chocolate to make chocolate ganache first. Have some heavy cream left over? Make some whipped cream for topping the mousse whenever you’re able to serve dessert!
- Egg Whites: A primary element of the meringue. You’ll cook dinner these on the range so that you don’t have to fret about consuming uncooked eggs.
- Sugar: Granulated sugar is cooked with the egg whites to sweeten the meringue. You don’t want a lot; this mousse isn’t overly candy.
- Cream of Tartar: Key for getting the meringue to whip into these shiny peaks.
- Salt: Only a pinch, to make the chocolate taste pop.
In Images: Make Chocolate Mousse
There are a lot of methods to make chocolate mousse, from conventional French pastry-kitchen strategies to streamlined approaches designed for house cooks. Right this moment’s model makes use of approachable steps, and a course of that works superbly in house kitchens. It nonetheless delivers that signature ethereal texture and wealthy chocolate taste—simply with an easier methodology.
In case you’ve ever made this sky-high chocolate mousse pie, which I additionally included in my cookbook, Sally’s Baking 101, this course of will appear acquainted, however right this moment’s selfmade chocolate mousse is even easier. 🙂
First, soften the chocolate with the cream. You might be basically making chocolate ganache, although the ratio of chocolate to cream is a bit completely different for the mousse.
Put together the meringue base. Whisk (continually!) the egg whites, sugar, cream of tartar, and salt within the high pot of a double boiler, or a heatproof bowl set over a pot of boiling water. Cooking the egg whites to a temperature of 160°F (71°C) kills any micro organism so that you don’t have to fret about uncooked eggs.
Whip the meringue. You need to attain the purpose of stiff, shiny peaks—identical to after we make marshmallow creme, Swiss meringue buttercream, or pavlova. In case you flip the mixer’s whisk attachment the wrong way up, the peaks shouldn’t droop in any respect.
Fold the chocolate ganache and meringue collectively. This can take fairly a number of turns of your spatula. Take your time right here and fold gently—it’s going to come collectively, I promise!
Pipe or spoon into dessert cups. For the pictured mousse, I used Ateco 808 massive spherical piping tip. This recipe makes sufficient mousse for 4–6 servings, relying on the scale of your dessert glasses (or ramekins or jars).
Then, you’ll merely refrigerate till the mousse has set and is luxuriously spoonable, at the very least 4 hours, or in a single day.
Garnish and serve. Whipped cream, chocolate curls or shavings, raspberries, recent mint… all easy garnishes that make for a chic presentation!
Success Suggestions for Excellent Chocolate Mousse
- Use high quality chocolate. That is the first taste so it actually shines by means of.
- Fold gently and patiently. This retains the feel ethereal and {smooth}.
- Chill for at the very least 4 hours for greatest consistency.
In case you’re on the lookout for a dessert that’s elegant, timeless, and assured to impress, this selfmade chocolate mousse is it!
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Description
Home made chocolate mousse is proof that straightforward elements can flip into one thing really particular. With the pure taste of actual chocolate and its {smooth}, velvety texture, this mousse strikes the proper stability between wealthy and lightweight.
- Place chopped chocolate in a medium heatproof bowl. Warmth the cream in a small saucepan over medium warmth till it begins to softly simmer. (Don’t let it come to a fast boil—that’s too scorching!) Pour over chocolate, then let it sit for two–3 minutes to softly soften the chocolate.
- With a metallic spoon or small silicone spatula, slowly stir till fully mixed and chocolate has melted. Put aside to barely cool.
- Place egg whites, sugar, cream of tartar, and salt in a heatproof bowl. Set bowl over a saucepan full of 2 inches of simmering water. Don’t let the bowl contact the water. (You should utilize a double boiler you probably have one.) Whisk continually till sugar is dissolved and combination has thinned out, about 4 minutes. The combination will likely be thick and cheesy at first, then skinny out and seem frothy on high. To check that it’s prepared, you should use your finger or an instant-read thermometer. Frivolously and shortly dip your finger (it’s highly regarded, watch out) and rub the combination between your thumb and finger. You shouldn’t really feel any sugar granules. If utilizing a thermometer, the temperature ought to learn 160°F (71°C).
- Take away from warmth and pour right into a heatproof mixing bowl. (No must let it settle down earlier than persevering with.) Utilizing a handheld or stand mixer fitted with a whisk attachment, whip on excessive velocity till stiff shiny peaks kind, about 7 minutes.
- Pour the chocolate ganache into the meringue and gently fold along with a silicone spatula till fully mixed.
- Spoon or pipe the mousse into dessert dishes, ramekins, or jars. Refrigerate for at the very least 4 hours or as much as 48 hours. After about an hour within the fridge, cowl the mousse.
- High with whipped cream, chocolate curls, raspberries, and/or recent mint to serve.
Notes
- Make-Forward Directions: As a result of this mousse wants to relax for a number of hours or in a single day, it’s excellent for making a day or two forward of time. Freezing leftovers is a superb thought—merely permit to thaw in a single day within the fridge earlier than having fun with. Or take pleasure in frozen!
- Particular Instruments (affiliate hyperlinks): Glass Mixing Bowls | Saucepan | Double Boiler | Whisk | Immediate-Learn Thermometer | Electrical Mixer (Handheld or Stand)
- Chocolate: I like to recommend utilizing pure chocolate baking bars, in both semi-sweet or bittersweet. Yow will discover them proper subsequent to the chocolate chips within the baking aisle. They’re bought in 4-ounce (113g) bars. I like Baker’s or Ghirardelli manufacturers.
- Egg Whites: The egg whites are gently cooked in step 3 to 160°F (71°C), which is thought-about fit for human consumption. You should utilize a sweet thermometer or instant-read thermometer to find out their temperature. You should utilize pasteurized egg whites, although take into account they might by no means attain the amount of unpasteurized egg whites. For greatest success, I like to recommend utilizing recent eggs as a substitute of carton egg whites. Listed below are all my recipes utilizing leftover egg yolks. Tip: Eggs separate a lot simpler after they’re chilly.
- Cream of Tartar: That is key for stabilizing these egg whites.
- Chocolate Curls: Right here’s make chocolate curls; for a shortcut methodology, run a vegetable peeler down the lengthy aspect of a chocolate bar.
