Dark Chocolate Mousse (Printable)

A smooth, rich dark chocolate treat with whipped texture and elegant flavor.

# What's Needed:

→ Chocolate Mixture

01 - 5.3 oz dark chocolate (70% cocoa), chopped
02 - 2 tbsp unsalted butter, cubed

→ Egg Mixture

03 - 3 large eggs, separated
04 - 1/4 cup granulated sugar
05 - 1/2 tsp pure vanilla extract
06 - 1 pinch sea salt

→ Optional Garnishes

07 - Whipped cream
08 - Dark chocolate shavings
09 - Fresh berries (raspberries or strawberries)

# How to Make It:

01 - Combine chopped dark chocolate and cubed butter in a heatproof bowl placed over simmering water; stir until smooth and remove from heat to cool slightly.
02 - In a clean, dry bowl, whisk egg whites with sea salt until soft peaks form; gradually add half the sugar and continue whisking until stiff, glossy peaks develop.
03 - Whisk together egg yolks, remaining sugar, and vanilla extract until pale and slightly thickened.
04 - Fold the melted chocolate mixture into the egg yolk mixture until thoroughly blended.
05 - Gently fold one-third of the whipped egg whites into the chocolate-yolk mixture to lighten it, then carefully fold in the remaining whites in two additions until uniform without white streaks.
06 - Transfer the mousse into serving glasses or ramekins, cover, and refrigerate for at least 2 hours until set.
07 - Optionally decorate with whipped cream, chocolate shavings, or fresh berries before serving.

# Tips for Success:

01 -
  • It tastes like something from a French patisserie but uses only a handful of ingredients you probably already have.
  • The texture is so light and creamy it almost feels wrong to call it chocolate, yet the flavor is deeply, seriously dark.
  • It looks impressive in small glasses, and no one needs to know how simple it actually was.
  • You can make it hours ahead and let it chill while you handle everything else, which is a gift on busy nights.
02 -
  • If even a drop of water or yolk gets into your egg whites, they won't whip properly—I learned this the hard way twice before I started being paranoid about clean bowls.
  • Don't overfold the egg whites or you'll lose all the air you just worked to whip in, and the mousse will be dense instead of cloud-like.
  • Let the melted chocolate cool slightly before mixing it with the yolks, or you'll end up with sweet scrambled eggs, which is as bad as it sounds.
03 -
  • Use room-temperature eggs because they whip faster and hold more air, and separate them when they're cold so the yolks don't break as easily.
  • If you don't have a double boiler, just nestle a heatproof bowl into a saucepan with an inch of simmering water, and make sure the bowl doesn't touch the water or the chocolate will seize.
  • Fold with a light hand and a wide spatula, scooping from the bottom and turning gently over the top, like you're tucking in a blanket.
  • Chill the mousse in small glasses or jars so everyone gets their own portion, and it looks intentional and elegant without any extra effort.

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