Mousse au Chocolat
One of the all-time great desserts! Reliable, easy, and always a crowd-pleaser!
About this Recipe
By: Colleen McGlynn
Chocolate is always a great way to cap a meal, and chocolate mousse is an easy way to make it special.
This is the base recipe, but it’s easy to adapt and extend: make two different batches with different chocolates, then layer them, or use as a cake filling, or pair with fresh berries, or…
- 7 ounces (200g) bittersweet chocolate
- 3.5 ounces (100g) softened butter
- 4 fresheggs, separated
- 1 Tb sugar
- 1 tsp vanilla
- pinch of coarse salt
- heavy whipping cream
Gently melt the chocolate in a large bowl over hot water. Don’t let it get too hot!
While watching the chocolate melt, whip the egg whites until soft peak stage. Sprinkle the sugar over and continue to whip until firm peaks form. Add vanilla and stir in.
Remove bowl from heat and stir in the egg yolks, one at a time. Add softened butter and the salt and mix well.
Fold half the whipped whites into chocolate to loosen the mix, then add the remainder and quickly incorporate thoroughly (but gently).
Transfer mousse into individual bowls or a bowl and chill.
Portion out if not already in individual cups. Top with fresh berries if desired, the serve with softly-whipped cream.
You can go one of two ways: a rich red, or (if you have it) a bottle of our late-harvest Moscato. Delightful either way!