DARK CHOCOLATE MOUSSE

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Dark Chocolate Mousse image

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

6 ounces dark chocolate, 67%?72% cacao
2 tablespoons unsalted butter
5 large egg yolks
6 tablespoons sugar, divided
3 large egg whites, room temperature
1 teaspoon kosher salt
1 teaspoon vanilla extract
1 cup heavy cream, additional whipped cream for serving

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.

Marie Saintiace
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This mousse is a winner!


Aon shah
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This mousse is absolutely delicious.


Okwechime VALENTINO DOM
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This mousse is the perfect dessert for any occasion.


Richard Francis
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I can't wait to make this mousse again.


Hani Shah
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This mousse is a must-try for chocolate lovers.


AK VIBEZ
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I highly recommend this mousse recipe.


Kimberly Aguirre
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This mousse is so rich and decadent.


Shazab Ch Shazab
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The chocolate flavor in this mousse is amazing!


Mark Barth
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I love how easy this mousse is to make.


Sahil King
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This mousse is perfect for a special occasion or a romantic dinner.


Heidi Nieman
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I made this mousse for a party and it was a huge success! Everyone loved it and asked for the recipe.


Arslan Farooqofficial
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This mousse is so decadent and delicious! The chocolate flavor is rich and intense, and the texture is smooth and creamy.


lalu shah
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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
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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.


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