Free recipe
Dark Chocolate Mousse
Built around dark chocolate and heavy cream -- the method starts by melting the chocolate gently.
Airy, intensely chocolatey, and silky -- an elegant make-ahead finish. Here it's built on dark chocolate, heavy cream and sugar -- a medium, dessert recipe that starts by melting the chocolate gently, and is ready in roughly 25 minutes.
Ready in 25 minutes -- genuinely doable on a weeknight.
A few technique steps to focus on, but nothing that needs special equipment.
Built around dark chocolate, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 6 oz (170 g) dark chocolate, chopped
- 2 cups heavy cream (cold)
- 3 tbsp sugar
- 2 egg yolks
- 1 tsp vanilla
- Pinch of salt
- Cocoa and shaved chocolate to serve
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Melt the chocolate gently and let it cool until just warm (not hot, or it will seize the cream).
Whisk the egg yolks with the sugar and a splash of the cream over a pan of barely simmering water 2-3 minutes until slightly thickened, then stir into the melted chocolate with the vanilla and salt.
In a separate cold bowl, whip the rest of the cream to soft peaks - stop when it just holds its shape, or it turns grainy.
Gently fold a spoonful of the whipped cream into the chocolate to loosen it.
Then fold in the rest of the cream in two batches, using a light hand to keep it airy - this is what makes the mousse light.
Spoon into serving cups.
Chill at least 2 hours until set, then finish with cocoa and shaved chocolate.
The step worth not rushing: Whisk the egg yolks with the sugar and a splash of the cream over a pan of barely simmering water 2-3 minutes until slightly thickened, then stir into the melted chocolate with the vanilla and salt.
