Chocolate Mousse

My husband and children are HUGE chocolate lovers. They enjoy rich and decadent desserts while I like lighter fruity ones. One of the few rich chocolate desserts I enjoy is chocolate mousse. I love that it isn’t overly sweet and is so incredibly light and fluffy. I have been wanting to try making mousse for years but I have been intimidated by the process. I finally decided to give it a try recently when I ran across a recipe on Simply Recipes that seemed like it might be fun and tasty to make. I was right! I was very worried about melting the chocolate down then cooling it enough to fold in the egg whites and the whipped cream without the chocolate seizing. Thankfully, I followed the recipe instructions exactly and had no issues. The mousse turned out light, fluffy, rich, and decadent – my family was thrilled! I will definitely be making this mousse again…SOON!

How to Make Chocolate Mousse

Using a hand mixer, whip the heavy cream to soft peaks, then place it into the refrigerator immediately.

Combine the chopped bittersweet chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let the chocolate mixture cool until it is just slightly warmer than body temperature. To test, dab a bit of chocolate on your bottom lip. It should feel warm but not hot. If it is too cool, the mixture will seize when the other ingredients are added.

While the melted chocolate is cooling slightly, whip the egg whites in a medium bowl with the hand mixer until they are foamy and beginning to hold a shape. Sprinkle in the white sugar and beat until soft peaks form.

When the chocolate has reached the proper temperature, stir in the yolks and mix well until shiny. Gently stir in about one-third of the whipped cream. Fold in half of the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.

Spoon or pipe the mousse into individual dishes or a large serving bowl. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)

Serve topped with whipped cream, chocolate shavings, and a raspberry. Enjoy!

Chocolate Mousse

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Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Course: Dessert

Servings: 4 -6

Author: Pam - For the Love of Cooking / Original by Simply Recipes

Ingredients

• 4½ oz bittersweet chocolate chopped
• 2 tbsp unsalted butter diced
• 2 tbsp espresso or very strong coffee
• 1 cup very cold heavy cream
• 3 large eggs separated
• 1 tbsp white sugar

Instructions

• Using a hand mixer, whip the heavy cream to soft peaks, then place it into the refrigerator immediately.
• Combine the chopped bittersweet chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth.
• Remove from the heat and let the chocolate mixture cool until it is just slightly warmer than body temperature. To test, dab a bit of chocolate on your bottom lip. It should feel warm but not hot. If it is too cool, the mixture will seize when the other ingredients are added.
• While the melted chocolate is cooling slightly, whip the egg whites in a medium bowl with the hand mixer until they are foamy and beginning to hold a shape.
• Sprinkle in the white sugar and beat until soft peaks form.
• When the chocolate has reached the proper temperature, stir in the yolks and mix well until shiny.
• Gently stir in about one-third of the whipped cream.
• Fold in half of the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
• Spoon or pipe the mousse into individual dishes or a large serving bowl. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)
• Serve topped with whipped cream, chocolate shavings, and fresh raspberries. Enjoy!

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