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Creamy Chocolate Mousse
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Classic Creamy Chocolate Mousse

Course Dessert
Servings 6
Author Sarah Mir

Ingredients

Chocolate Base

  • 6 oz dark chocolate (55% or darker)
  • 3 tbsp butter
  • 3 egg yolks, lightly beaten

Meringue

  • 3 egg whites
  • ½ tsp cream of tartar
  • ¼ cup sugar

Cream

  • 1 cup whipping cream
  • 2 tbsp sugar

Instructions

Chocolate Base

  • Melt the chocolate and butter together over a double boiler. Use a large bowl if possible or transfer to one once melted.
  • Let the mixture cool to room temp then briskly stir the egg yolks into the chocolate mix to avoid lumps. Set aside

Meringue Base

  • Whip the egg whites till foamy then add the cream of tartar
  • Keep whipping until soft peaks form, i.e. a beater lifted out of whites will create a peak that folds over the top
  • Add the sugar in 1 tbsp at a time, mixing for a minute between additions to incorporate.
  • Keep beating until stiff peaks form, i.e. a beater lifted out of the meringue will result in a stiff peak of meringue

Cream

  • Beat the cream and sugar together till the cream is fluffy, a beater lifted out of the cream mix should see distinct peaks form

Putting it Together

  • Fold about a quarter of the meringue into the egg yolk mixture to lighten it. When folding take care to gently swoop under and over to mix and not stir.
  • Now gradually fold in the remaining meringue in two more batches taking care to be gentle to help maintain texture.
  • Fold in the cream, refrigerate until ready to serve. 

Notes

-Folding egg whites can be a little tricky because you don't want to deflate that beautiful volume. To read a quick how to click here