Chocolate Mousse
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic and rich chocolate mousse with a light, airy texture, created by folding stiffly beaten egg whites into a smooth chocolate, butter, and egg yolk base. This elegant dessert is perfect for chilled serving and can be customized with whipped cream or ice cream.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 5 mins | 4 hours | 4–6 Servings |
🔪 Key Equipment
- heavy-bottomed saucepan
- electric mixer
- mixing bowls
- serving glasses or mold
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 6-12 oz | Chocolate | semi-sweet, chopped |
| 2 tablespoons | Water | room temperature |
| 3 large | Egg Yolks | separated |
| 3 large | Egg Whites | stiffly beaten |
| 1/2 cup | Butter | cut into small pieces |
| As desired | Ice Cream or Whipped Cream | melted or prepared, for serving |
Instructions
Step 1: Prepare the Chocolate Base
- In a heavy-bottomed saucepan, combine the 6-12 oz semi-sweet chocolate and 2 tablespoons water. Place over low heat and stir occasionally until the chocolate is completely melted and smooth.
- Remove the pan from the heat. Add the 3 large egg yolks one at a time, stirring well after each addition until fully incorporated.
- Add the 1/2 cup butter to the warm chocolate mixture and stir until the butter is completely melted and the mixture is smooth and glossy.
Step 2: Fold and Chill
- In a separate clean, dry bowl, beat the 3 large egg whites with an electric mixer until stiff peaks form.
- Gently fold about one-third of the 3 large egg whites into the chocolate mixture to lighten it. Carefully fold in the remaining egg whites in two additions until just combined, being careful not to deflate the mixture.
- Pour the mousse into a well-buttered mold or divide it among individual serving glasses.
- Chill in the refrigerator for at least 4 hours, or until firm and set.
- Serve chilled, topped with melted vanilla ice cream or whipped cream, if desired.
💡 Make-Ahead & Storage: The mousse must be chilled for at least 4 hours before serving; it can be stored in the refrigerator for up to 2 days.
Original Recipe Scan
