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Homemade Chocolate Mousse Recipe

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4 from 8 reviews

This homemade chocolate mousse recipe delivers a rich, airy, and decadent dessert made from silky semi-sweet chocolate, whipped egg whites, and cream. The mousse is light and fluffy yet deeply chocolatey, perfect for elegant dinners or casual indulgence. It requires a few simple ingredients and some patience for chilling but yields a deliciously smooth and creamy treat that can be garnished with fresh berries, whipped cream, or chocolate curls.

  • Total Time: 4 hours 25 minutes
  • Yield: 4 servings

Ingredients

Chocolate Ganache

  • 8 ounces (226g) semi-sweet chocolate, finely chopped (two 4-ounce bars)
  • 2/3 cup (160ml) heavy cream

Meringue

  • 4 large egg whites (120g)
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • Pinch of salt

Optional Garnishes

  • Whipped cream
  • Chocolate curls
  • Raspberries
  • Fresh mint leaves

Instructions

  1. Prepare Chocolate Ganache: Place chopped semi-sweet chocolate in a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to gently simmer — avoid boiling. Pour the hot cream over the chocolate and let it sit untouched for 2 to 3 minutes to soften the chocolate.
  2. Combine Chocolate and Cream: Slowly stir the chocolate and cream mixture with a metal spoon or silicone spatula until completely smooth and all the chocolate is melted. Set aside to cool slightly.
  3. Make the Meringue: In a heatproof bowl, combine egg whites, granulated sugar, cream of tartar, and a pinch of salt. Place this bowl over a saucepan with 2 inches of simmering water, ensuring the bottom of the bowl does not touch the water (double boiler method). Whisk constantly for about 4 minutes until the sugar dissolves and the mixture becomes frothy and thin. Test readiness by rubbing a small amount between thumb and forefinger; it should feel smooth without sugar granules or use a thermometer to confirm the temperature has reached 160°F (71°C).
  4. Whip Meringue: Remove bowl from heat and transfer the mixture to a stand mixer or use a handheld mixer fitted with a whisk attachment. Whip on high speed until stiff, glossy peaks form, approximately 7 minutes.
  5. Fold Chocolate and Meringue: Pour the slightly cooled chocolate ganache into the whipped meringue. Gently fold with a silicone spatula until the mixture is fully combined and uniform in color without deflating the airy texture.
  6. Chill the Mousse: Spoon or pipe the mousse into individual dessert dishes, ramekins, or jars. Refrigerate for at least 4 hours, or up to 48 hours. Cover the mousse after it has chilled for about 1 hour.
  7. Serve: Before serving, garnish with whipped cream, chocolate curls, raspberries, and/or fresh mint leaves as desired for an elegant presentation.

Notes

  • Ensure no yolk gets into the egg whites for perfect meringue texture.
  • Be cautious when working over simmering water to avoid overheating or curdling the egg white mixture.
  • Folding should be gentle to keep the mousse light and airy.
  • The mousse can be made a day ahead to allow flavors to develop fully.
  • If fresh eggs are a concern, using pasteurized egg whites can be safer for raw or gently cooked preparations.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French

Find it online: https://monicarecipes.com/homemade-chocolate-mousse-recipe/