Silky French Dark Chocolate Mousse
2 h 30 min · Medium
#dessert#french#romantic
The classic bistro dessert, all air and intensity: bittersweet dark chocolate folded into billows of cream and glossy meringue until impossibly light, then chilled to a cool, melting spoonful. Make-ahead elegance for a dinner party or a quiet indulgence.
Ingredientsfor 6 portions
- 150 g 70% Cacao Dark Chocolate, chopped
- 4 large egg Large Eggs, separated
- 120 ml Heavy Cream
- 25 g Granulated Sugar
- 2 tbsp Butter
- 1 tsp Vanilla Extract
Steps
- Separate the eggs into two clean bowls. Gently melt the chocolate with the butter over a pan of barely simmering water — don't let the bowl touch the water — then stir until glossy and let it cool for a few minutes.
- Whisk the egg yolks with the vanilla into the slightly cooled chocolate until thick and satiny. If the chocolate is too hot it will split, so a little patience here pays off.
- Whip the cream to soft, floppy peaks. In a separate bowl, whisk the egg whites with a pinch of salt to firm peaks, adding the sugar near the end until glossy.
- Fold the whipped cream into the chocolate, then fold in the egg whites in three additions — cut down through the middle and lift, keeping as much air as possible for that cloud-like texture.
- Spoon into glasses or ramekins and chill for at least 2 hours until set but still meltingly soft. Serve cold, with a little grated chocolate if you like.
