From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Separate the eggs when they're cold. Place the whites in the bowl of a stand mixer and allow to come to room temperature, and place the yolks in a large bowl.
2
Place the chopped chocolate in a medium bowl. Heat 3/4 cup of cream in a small saucepan over medium heat just until bubbles form around the edges and it begins to steam. Remove from heat and pour it over the chopped chocolate and allow it to stand for 1-2 minutes to soften. Once the chocolate has softened, stir or whisk the mixture slowly until smooth, about 1-2 minutes. If there are any stubborn bits of chocolate that won't melt, heat at 50% power in the microwave for about 20 seconds and stir slowly. Be careful not overheat it and scorch the chocolate.
3
While the chocolate is softening, add 1/4 cup sugar and vanilla to the egg yolks. Whisk until thick and pale yellow, about 1 minute.
4
Slowly whisk the warm chocolate ganache into the egg yolk mixture, whisking constantly until combined. Set aside.
5
Beat the egg whites at medium high speed. Once the mixture is foamy and glossy, slowly sprinkle in the remaining 2 tablespoons of granulated sugar with the mixer running. Continue to beat until stiff, glossy peaks form. Dip the wire whip in the egg whites and turn upside down….the egg whites should stand up.
6
Whisk the chocolate mixture once more to make sure that it's still soft (if it cools too much it can become solid). If it's solid, heat at 50% power in the microwave for 10-15 seconds and stir slowly until smooth — do not overheat as the chocolate can separate or seize. From there, make sure the temperature of the chocolate is just barely warm to the touch, then gently fold in 1/3 of the egg white mixture until almost incorporated. Add the remaining egg whites and fold in gently. It's ok if a few white streaks remain.
7
Wipe out the bowl used to whip the egg whites and add the cream. Beat until stiff peaks form, then fold gently into the chocolate mixture until combined.
8
Pour the mousse into a large serving dish or divide the chocolate mousse into 6-8 individual dishes depending on size. Chill for a minimum of 4 hours or up to 1 day in advance. Serve with additional whipped cream and shaved chocolate, if desired. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Temper Your Chocolate Properly 🍫Chop chocolate finely and melt it over a double boiler (not direct heat) to prevent seizing, ensuring a silky smooth texture in your final mousse.
- Separate Eggs with Precision ✨Use room temperature eggs and ensure absolutely no yolk gets into your egg whites—even a tiny amount will prevent them from whipping to stiff peaks.
- Whip Cream to Soft Peaks 🎯Stop whipping heavy cream at soft peaks (not stiff) so it remains light and airy when folded into the chocolate, creating that signature fluffy mousse texture.
- Fold Gently in Stages 🥄Fold whipped egg whites and cream into chocolate separately using a rubber spatula with an under-and-over motion to maintain airiness without deflating the mixture.
- Chill for Flavor Development ❄️Allow mousse to chill for at least 2-4 hours (or overnight) so flavors meld together and the texture sets to a luxuriously creamy consistency.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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