Let Me Tell You About This Choc Mousse
Okay, so I’ve got a story for you. One year my husband (he’s not much for the kitchen, bless him) decided to “help” and made this chocolate mousse for my birthday. Long story short, it barely set, but it was so good we just called it ‘mousse soup’ and poured it over ice cream. Ended up being the hit of the night! That’s the beauty of this dessert—it’s pretty hard to mess up so bad you can’t eat it, which, honestly, is a big win around here. Besides, who’s going to say no to chocolate in any form?
Why I Make This (And Why You’ll Probably Love It Too)
I pull out this recipe on lazy Sunday afternoons or when the in-laws drop by unannounced; it looks way fancier than it is. My family demolishes it (my teenager once hid a dish at the back of the fridge—which, actually, was clever). And, when I’ve had one of those days where everything just goes pear-shaped, this is my mood-lifter. By the way, I used to hate separating eggs, but after totally butchering it a few times and basically painting the kitchen in yolk, I’ve realised it really doesn’t matter if a bit of yolk sneaks in. The mousse is still delish, just not as fluffy.
What You Actually Need (Substitutions Welcome!)
- 200g (about 7 oz, ish) good dark chocolate – I use whatever is in the cupboard. My gran swore by Lindt but, honestly, I’ve used supermarket own-brand and no one noticed. Sometimes I even do half milk chocolate if I’m out of the dark stuff.
- 3 large eggs, separated – Pro tip: eggs at room temp are easier to whip, or so I’ve read… I just use whatever’s in the fridge.
- 40g (just over 2 tbsp) caster sugar – Honestly, regular sugar works fine in a pinch.
- 1 cup (250ml) heavy cream – I think double cream is technically right. But I’ve used thickened cream (the Aussie stuff!).
- Pinch salt
- Optional: 1 tsp vanilla extract (I love the extra flavor, but if you forget, no biggie); a splash of espresso or coffee liquor is nice if you’re feeling fancy.
How I Actually Whip This Up
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Get your chocolate melty.
Break up the chocolate and melt it—microwave in 20 sec bursts, stirring each time, or just a bowl over hot water (I’m always nervous about burning, so I just watch it like a hawk). Let it cool a bit so you don’t scramble the eggs. -
Eggs, meet sugar.
Beat those yolks with half your sugar until they go pale and a bit thick. I usually use a whisk, but once used a fork—tired arms, don’t recommend. Mix in vanilla or coffee if you’re using. -
Combine the chocolate and the yolks.
Stir the slightly cooled chocolate into the yolk mix. This is where I sneak a taste (or two) because, why not? -
Whip your cream.
Lightly whip the cream till soft peaks—don’t go full marshmallow fluff. If you hit butter territory (been there), start over. Gently fold cream into the chocolate mix. Doesn’t need to be perfect. -
Egg whites do their thing.
In a separate (and totally clean) bowl, beat egg whites with the salt ‘til foamy, then gradually add the rest of the sugar. Beat till you get glossy peaks, but don’t stress over it. Fold it into the chocolate goop gently (and I mean gently, or the air deflates). -
Chill out!
Spoon into glasses, bowls, mugs—whatever’s not in the dishwasher. Into the fridge for at least two hours. But, between you and me, I’ve eaten it sooner. Just softer.
Bits And Pieces I Learned The Hard Way
- If your chocolate seizes up (goes grainy), maybe your bowl was wet or you got impatient. Just keep going; it sorts itself out with the eggs and cream, or at least nobody ever mentions it.
- When washing up, chocolate gets everywhere. If you let someone else handle this part, that’s living the dream.
- I think it actually tastes even chocolatier after sitting overnight, but usually, there’s nothing left by morning.
Variations I’ve Fiddled With
- One time I threw in orange zest, and it was like a fancy Terry’s chocolate ball situation.
- I tried folding in crushed up honeycomb—now my kids demand it every birthday. But, don’t use marshmallows…they just go weirdly chewy.
- I did half white, half dark chocolate (not layered, but swirled in while mixing) for a ‘marble’ effect. Looked chaotic but tasted top notch.
Do You Really Need Fancy Equipment?
Look, I say a hand mixer makes things loads easier—especially with the cream and egg whites. But, I’ve made it with just a balloon whisk (though my arm complained for days); use a fork if you’re desperate—it (sort of) works!
Storing Your Choc Mousse (If It Survives That Long)
It’ll keep in the fridge 2-3 days, covered. Well, that’s what food safety people say. In my house, anything that lasts 24 hours is a miracle; someone always finds it at midnight.
How We Serve It (and What I Add If I’m Feeling Flash)
Good as is, but my little tradition is a dollop of whipped cream and a dusting of cocoa on top. Or just a handful of raspberries in each glass if I need to impress—my mum claims a sprig of mint makes it ‘restaurant-worthy’ but, well, you do you.
Things I Messed Up (So Hopefully You Won’t Have To)
- Don’t rush chilling. I’ve served it too soon and ended up with more of a pudding. Fine, just not mousse!
- One time I whipped the cream to stiff peaks (I got distracted—binge-watching telly in the kitchen again) and it made the mousse dense rather than airy. Not the dream.
Real FAQs I Get About This Mousse
- Is it safe to eat raw eggs?
I get this one a lot. I’ve never had a problem (touch wood) but if you’re worried, use pasteurised eggs. - Can you freeze it?
I tried once out of curiosity. It was okay, sort of ice cream-y, but I like it best fresh; the texture’s not quite the same after thawing. - Milk chocolate instead of dark?
Yes, it’ll be sweeter and less ‘grown-up’ but it still works. My kids actually prefer it that way! - How many does this serve?
Officially about 4, but in my family it vanishes between 3. So… depends on your people. - Can I make it vegan?
I haven’t cracked this yet, I’m afraid. Tried coconut cream and aquafaba but didn’t quite nail the texture. If you succeed, let me know!
Right, there you have it. Now if only it cleaned up after itself, I’d be set for life. If you ever find yourself with leftovers (lucky you), try scooping some onto pancakes—just trust me. Now, off you go—happy mousse making!
Ingredients
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 2 large eggs, separated
- 2 tablespoons granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: whipped cream and chocolate shavings for garnish
Instructions
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1Melt the chocolate chips and butter in a heatproof bowl over simmering water or in the microwave until smooth. Let cool slightly.
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2In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Add the sugar and beat until stiff peaks form.
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3In another bowl, whip the heavy cream and vanilla extract until soft peaks form.
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4Whisk the egg yolks into the cooled chocolate mixture. Gently fold in the whipped cream until almost combined.
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5Carefully fold in the beaten egg whites until the mixture is smooth and airy. Do not overmix.
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6Spoon the mousse into serving dishes and chill for at least 1 hour. Serve with whipped cream and chocolate shavings if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
340 caloriescal
Protein:
5 gg
Fat:
24 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
27 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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