Classic French Dark Chocolate Mousse
A light and velvety dark chocolate mousse made the French way, with rich 70% cocoa chocolate and perfectly whipped egg whites. This timeless dessert is effortless to prepare yet delivers an elegant, restaurant-worthy result every time.
🛒 Ingredients
10 servings
- 7 oz (200 g) dark chocolate, 70% cocoa
- 6 large eggs, separated
- 1 oz (30 g) unsalted butter
- 2 tablespoons granulated sugar
- 1 pinch of salt
- 1 teaspoon pure vanilla extract
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Directions
- 1
Melt the dark chocolate and butter together in a double boiler over low heat, stirring until smooth and glossy. Remove from heat and allow to cool for 5 minutes.
- 2
Add the egg yolks one at a time to the melted chocolate mixture, whisking vigorously after each addition. Stir in the vanilla extract.
- 3
In a clean, grease-free bowl, beat the egg whites with a pinch of salt to soft peaks. Gradually add the sugar and continue beating until stiff, glossy peaks form.
- 4
Fold one-third of the whipped egg whites into the chocolate mixture using a rubber spatula to lighten it, then gently fold in the remaining whites in two batches with slow, sweeping motions from bottom to top.
- 5
Spoon the mousse into individual serving glasses or a large bowl. Cover and refrigerate for at least 3 hours until set.
- 6
Serve chilled, garnished with chocolate shavings, a dusting of cocoa powder, or fresh berries.
💡 Chef's Tip
Use high-quality dark chocolate with at least 70% cocoa for the deepest flavor. Ensure your bowl is completely clean and dry before beating egg whites — any trace of fat will prevent them from whipping properly.
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