Description
A luscious and airy chocolate mousse made with rich semi-sweet chocolate, whipped cream, and egg whites, flavored delicately with espresso and vanilla. This easy-to-make dessert offers a silky texture and intense chocolate flavor, perfect for an elegant treat or special occasion.
Ingredients
Scale
Chocolate Base
- 4 oz semi-sweet chocolate (finely chopped, or dark chocolate)
- ½ teaspoon espresso powder
- 1 teaspoon vanilla extract
- pinch salt
Eggs and Sugar
- 2 eggs (large, separated)
- 2 tablespoons sugar (divided)
Whipped Cream
- ¼ cup heavy cream (lightly whipped for a softer, silkier mousse)
Instructions
- Melt the Chocolate: Gently melt the chopped chocolate either over a double boiler or in short bursts in the microwave, stirring frequently until smooth. Stir in the espresso powder and then set aside to cool just until warm but not hot.
- Combine Egg Yolks: Whisk the egg yolks into the melted chocolate one at a time until fully incorporated, then stir in the vanilla extract and a pinch of salt to enhance flavor.
- Beat Egg Whites: In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add 1 tablespoon of the sugar, continuing to beat until the mixture is glossy and holds medium peaks.
- Incorporate Whipped Cream: Fold the lightly whipped cream gently into the chocolate mixture to loosen and lighten the texture evenly.
- Fold in Egg Whites: Fold one-third of the egg whites into the chocolate mixture to lighten it, then carefully fold in the remaining egg whites just until combined to preserve airiness.
- Refrigerate: Spoon the mousse into individual serving dishes and refrigerate for at least 2 hours, allowing the mousse to set and develop its silky texture.
- Garnish and Serve: Just before serving, garnish the mousse with shaved chocolate and fresh raspberries to add a burst of freshness and visual appeal.
Notes
- Use good quality semi-sweet or dark chocolate for the best flavor and texture.
- Ensure no yolk is in the egg whites to achieve proper volume when whisking.
- For a richer mousse, use heavy cream, but whipping lightly helps maintain the silky texture.
- Keep the folded mixture gentle to preserve the light, airy texture of the mousse.
- Mousse can be prepared a day ahead and stored covered in the refrigerator.
- Optional garnishes include fresh berries, mint leaves, or a dusting of cocoa powder.
