DARK CHOCOLATE MOUSSE
At once light and creamy, dark and rich, chocolate mousse is a classic for a reason. And with chef Mindy Segal's recipe, you can strike that perfect balance anytime, whether it's a special occasion or you just have that craving.
Provided by Mindy Segal
Categories dessert
Time 2h45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a double boiler, melt chocolate and butter together, stirring occasionally with a whisk. (If you don't have a double boiler, use a heatproof bowl set over a pot of barely simmering water, making sure the bowl isn't touching the water.) Meanwhile, in a stand mixer fitted with a whisk attachment, whip egg yolks and 2 tablespoons sugar at high speed, 2 minutes, until it reaches the "ribbon stage"-i.e., the batter resembles a ribbon when you lift the whisk.
- Pour warm chocolate mixture into a large mixing bowl. Using a rubber spatula, quickly fold the egg yolk mixture into the chocolate, stopping after the mixture is combined three-fourths of the way. Set aside.
- In a stand mixer fitted with a whisk attachment, whip the egg whites and salt at medium speed until the mixture is frothy and forms soft peaks, 1 minute. With the mixer still running, slowly add the remaining 4 tablespoons of sugar in a steady stream, then turn mixer to high and whip until medium peaks form, 1 more minute.
- Fold a quarter of the egg whites into the chocolate mixture to lighten, then fold in the remaining egg whites gently but thoroughly using the following method: Look at the mixing bowl like a clock-the top is 12 o'clock, the bottom 6 o'clock. Place the rubber spatula, point side down, into the bowl at 12 o'clock. Stir the mousse clockwise around the edge of the bowl to 9 o'clock, while turning the bowl counterclockwise. Repeat, about 6 times, until there are no more visible egg whites.
- In a stand mixer fitted with a whisk attachment, whip the vanilla extract and heavy cream at medium speed, 30 seconds. Then turn to high and whip until medium peaks form, 1 more minute. Fold whipped cream into mousse gently but thoroughly, using the clock method from Step 4. Makes 4 cups mousse.
- Assembly: Evenly divide mousse into 8 individual serving bowls (an ice cream scoop works well for this). Chill in the refrigerator to set, 2 hours or up to overnight. Serve with additional whipped cream dolloped on top.
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Marie Saintiace
[email protected]This mousse is a winner!
Aon shah
[email protected]This mousse is absolutely delicious.
Okwechime VALENTINO DOM
[email protected]This mousse is the perfect dessert for any occasion.
Richard Francis
[email protected]I can't wait to make this mousse again.
Hani Shah
[email protected]This mousse is a must-try for chocolate lovers.
AK VIBEZ
[email protected]I highly recommend this mousse recipe.
Kimberly Aguirre
[email protected]This mousse is so rich and decadent.
Shazab Ch Shazab
[email protected]The chocolate flavor in this mousse is amazing!
Mark Barth
[email protected]I love how easy this mousse is to make.
Sahil King
[email protected]This mousse is perfect for a special occasion or a romantic dinner.
Heidi Nieman
[email protected]I made this mousse for a party and it was a huge success! Everyone loved it and asked for the recipe.
Arslan Farooqofficial
[email protected]This mousse is so decadent and delicious! The chocolate flavor is rich and intense, and the texture is smooth and creamy.
lalu shah
[email protected]I've made this mousse several times now and it's always a hit! It's so light and fluffy, and the chocolate flavor is intense.
mekky haroun
[email protected]This was so easy to make and it turned out so rich and delicious! I used dark chocolate chips and it was the perfect amount of sweetness.