Chocolate mousse may be the perfect dessert. It’s easy to make (no baking!), light and fluffy, and so rich that a little goes a very long way. It’s also a great treat to have when guests are over because it can be prepared and chilled the day before. All you have to do is pull it out after dinner, top with whipped cream, and serve. It really doesn’t get more perfect than that.
Finding that perfect balance of chocolate and cream can be tricky, but this recipe nails it. Adding espresso to chocolate is also a great way to really make the chocolate flavor deep and rich. My favorite cake recipe uses this trick and it works wonderfully in this mousse recipe too.
I found that using the 4 ounce mason jars made for a great individual serving size. If you don’t have these or ramekins, just spoon the mousse into a shallow baking dish and chill. You can then scoop it out once it is set. Just top with a dollop of whipped cream and dark chocolate crumbles and enjoy!
- 1/2 cup chilled heavy cream
- 4 large egg yolks
- 1/4 cup espresso, room temperature
- 1/4 teaspoon vanilla extract
- 3 tablespoons sugar, divided
- 1/8 teaspoon kosher salt
- 7 ounces dark chocolate, chopped
- 2 large egg whites
- Optional: fresh whipped cream and chocolate shavings
- Beat 1/2 cup cream in medium bowl until stiff peaks form. Cover and place in the refrigerator.
- Combine egg yolks, espresso, vanilla extract, 2 tablespoons of the sugar, and salt in a medium mixing bowl. Set the mixing bowl over a saucepan of gently simmering water (do not allow the bowl to touch the water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume, about 1 minute. Check that the mixture gets to 160 degrees by using an instant read thermometer.
- Remove the bowl from the simmering water. Add chocolate and whisk until melted and smooth. Set aside, whisking occasionally, until chocolate cools to room temperature.
- Using an electric mixer, beat the egg whites in another medium bowl on medium speed until foamy. With mixer running, gradually beat in the remaining 1 tablespoon sugar. Increase speed to high and beat until firm peaks form.
- Gently fold the egg whites into the chocolate.
- Fold the whipped cream that is chilling in the refrigerator into the mixture until it is just blended. Do not over blend.
- Divide mousse among six 4-oz. ramekins or a small, shallow baking dish.
- Chill until firm, at least 2 hours.
- Optional: top with fresh whipped cream and dark chocolate shavings.
- Can be made a day ahead of time and kept chilled in the refrigerator, covered, until ready to serve.