Classic Chocolate Mousse
Classic Chocolate Mousse
Pairs with 2022 Theo-patra’s Cuvée Cerise by Theopolis Vineyards
Servings: 4-6
Chill Time: 2-3 hours (or overnight)
Prep Time: 20 minutes
Ingredients
8 oz (225g) dark chocolate (70% cocoa preferred)
1 ¼ cups heavy cream (divided)
2 tbsp sugar (optional, adjust depending on your chocolate's sweetness)
1 tsp vanilla extract
2 large egg whites (at room temperature)
1 tbsp sugar (for egg whites)
Instructions
Melt the Chocolate:
Chop the dark chocolate into small pieces for even melting.
In a heatproof bowl, melt the chocolate over a double boiler or in the microwave (30-second intervals, stirring each time).
Once melted, set the chocolate aside to cool slightly.
Whip the Cream:
In a mixing bowl, pour 1 cup of heavy cream and whip it using an electric mixer or a whisk until soft peaks form.
Add the sugar and vanilla extract, and continue to whip until stiff peaks form. Set aside.
Whip the Egg Whites:
In a separate clean bowl, beat the egg whites using an electric mixer until they form soft peaks.
Gradually add 1 tbsp of sugar and continue beating until stiff peaks form. This helps stabilize the egg whites.
Combine the Ingredients:
Once the chocolate has cooled slightly (but still liquid), gently fold in 1/3 of the whipped creaminto the melted chocolate. Use a spatula to combine until smooth and light.
Then, fold in the whipped egg whites in two parts. Be gentle to preserve the air in the mixture.
Finally, fold in the remaining whipped cream until fully incorporated.
Chill:
Spoon the mousse into serving glasses or bowls.
Refrigerate for 2-3 hours (or overnight) until set.
Serve:
Before serving, you can garnish with shaved chocolate, whipped cream, or berries for extra flavor and decoration.