With only a few simple steps, three ingredients, and no added sugar you have a delectable dessert with this easy Dark Chocolate Mousse recipe. A treat for dark chocolate lovers!
This mousse is made with two basic ingredients: chocolate and eggs, adding it with a little bit of butter. It is a good idea to choose good organic eggs and high-quality chocolate, preferably at 60% cocoa – the secret to achieving the best results. 60% cocoa chocolates already include sugar that will naturally sweeten the mousse so it shouldn’t be as bitter as unsweetened chocolate. If you still wish to add sugar, you can incorporate a few tablespoons of brown sugar or honey.
This Dark Chocolate Mousse recipe is probably the easiest, delicious and versatile one you will find!
Over low-medium heat, put together chocolate and butter until melted and smooth. Set aside.
Add and stir the yolks into the chocolate mixture one by one.
In a separate bowl, beat and whisk egg whites with an electric stand mixer until stiff peaks form.
To achieve a softer texture, pour 1/3 of the whites into the melted chocolate.
Combine and stir the mixture gently with a spoon.
To serve, transfer the mousse into preferred glasses, bowls or separate ramekins.
Store in the fridge for 2-3 hours before serving.
Tips:
- You can prepare the mousse days earlier and freeze it right away. When taking out from the freezer, transfer it first to the fridge and let it sit for 2 hours until ready to serve.
- Add some extra sea salt on top to enhance the flavour. Dark chocolate and sea salt are a perfect combination.
- There are a variety of options to serve a sophisticated, hotel-grade mousse. Use pretty juice glasses, martini glasses, champagne flutes, small bowls, or espresso cups.
- If you like a tang of coffee, you can add a shot of espresso in the mousse by just stirring it with the melted chocolate.
Ingredients
Directions
Over low-medium heat, put together chocolate and butter until melted and smooth. Set aside.
Add and stir the yolks into the chocolate mixture one by one.
In a separate bowl, beat and whisk egg whites with an electric stand mixer until stiff peaks form.
To achieve a softer texture, pour 1/3 of the whites into the melted chocolate.
Combine and stir the mixture gently with a spoon.
To serve, transfer the mousse into preferred glasses, bowls or separate ramekins.
Store in the fridge for 2-3 hours before serving.
Notes
I am not sure what you do with the egg whites? Do you only use 1/3 of them?
Yes, if you’d like it to be softer, then just add 1/3 of the whites to your mixture.