You know what never, ever goes out of style? Chocolate mousse.
Ingredients
8 Servings
Mousse:
Topping and assembly:
Special equipment:
Mousse:
Step 1
Heat chocolate and butter in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring occasionally, until chocolate and butter are melted and well blended, about 5 minutes. Set chocolate mixture aside.
Step 2
Using an electric mixer on medium-high speed, beat egg yolks and 1/4 cup sugar in a medium bowl until pale and fluffy, about 5 minutes.
步骤3
Using electric mixer with clean beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until medium-stiff peaks form, about 3 minutes. Using a large spatula, gently fold egg yolk mixture into chocolate mixture until no streaks remain. Starting in the center of the mixture and working your way toward the edges of the bowl, gently fold egg whites into chocolate mixture (make sure to scrape up from the bottom), rotating bowl as you go, until no streaks remain (this will incorporate the egg whites without deflating them; you don't want to lose volume).
Step 4
Divide mousse among ramekins, smooth surface, and chill at least 4 hours.
Do Ahead
Step 5
Mousse can be made 4 days ahead. Cover and keep chilled. Topping and assembly Whip cream and sugar in a medium bowl until medium peaks form.
Leave a Review
Reviews (15)
Back to TopThis was excellent for our Christmas Eve dessert. I made it as instructed but made only half the amount. I used Lindt raspberry chocolate and added some raspberry powder to bring the raspberry Flavor out a bit more. We were celebrating with a vintage port that complemented it perfectly.
Anonymous
Toronto, ON
12/25/2022
We've been making this recipe for about 6 years now, and we love it. In fact, it's my child's favorite. We've done it as directed in the recipe. We've used it for Halloween treats, with crushed chocolate cookie waffers on top and tombstone shaped cookies with either a marzipan skull and jack o'lantern next to the tombstone. We've used it for a mousse layer cake. We've filled cream puffs with it. It's really a fabulous dessert as written. I typically use Lindt 70% dark chocolate when I make mine.
JDauray
Northern Illinois
1/26/2022
Easy, made earl on the day for a dinner party with two ghiradelli 72% chocolate bars - phenomenal and easy - you just need three bowls and a mixer! Don’t be put off by the raw eggs.
Anonymous
California
9/6/2021
Tasted great! Followed the recipe as is. Would make again. For those who are worried about the raw eggs, just use pasteurized eggs. A simple Google search could of helped you figured this out, you boomer.
Anonymous
AU
8/6/2020
oops! Forgot the rating -- meant to say 4 forks.
csts
south central U.S.
10/4/2015
Oh, YES!!! Made this for my in-laws when first married over 40 years ago. They and my husband, all from a snootier family, absolutely raved. Then lost the recipe. Have been looking for it ever since. This is it!! For those worried about raw eggs: This is a good time to use pasteurized eggs, not ordinary eggs fresh from the farm. Have you ever had egg nog? Raw egg. Have you ever had fresh mayonnaise? Raw egg. This is why pasteurization for eggs was first invented. Mousse simply doesn't come out properly if you prepare it any other way. People have been eating chocolate mousse and homemade mayonnaise in fancy restaurants and elegant homes for well over a century now. May sound weird, but that's how it is.... Can't wait to make this now! A well remembered pleasure from long ago, and this is EXACTLY how I made it back then. Hurrah! Will definitely NOT lose it again!!!
csts
south central U.S.
10/4/2015
I'm making this tomorrow, using pasteurized eggs. Raw eggs concern me, but these days that doesn't need to be an issue. I'm heading to the market to get Davidson's Safest Choice pasteurized eggs.
beachgrandma
Milwaukee, WI
9/25/2015
Raw eggs! You should be ashamed of yourselves.
cmattar
Oak Park, IL
9/21/2015
I made this today. Everyone raved. I think next time I'll add something to the chocolate, such as a small amount of blackberry syrup. The recipe yielded only six servings, but it was very rich - maybe I put too much in each dish? I placed 2/3 cup in each dish, so maybe I should have only put 1/2.
vegasdoug
Las Vegas
9/21/2015
Rich and chocolatey, nicely served in individual portions. I made this for my husband's birthday and it was a nice change from cake. I was also suspicious about the raw eggs because I've never made mousse before but I looked it up and apparently this is how it's done. I used fresh eggs and high-quality ingredients, and served it with whole strawberries. It's only been a few hours but so far no one is sick!
abarbastok
Toronto
9/20/2015
Fabulous recipe! So easy ... and dark, rich and delicious. Yes, raw eggs. Like many other classic recipes, that is how authentic chocolate mousse is made. If you are cooking for the very young, very old or someone who is immunocompromised, chose another recipe. Otherwise, enjoy every bite!
kpalmieri
9/20/2015
I have been making this chocolate mousse for years. It's my favorite mousse but is very rich so a little goes a long way.
helenapi
New York
9/20/2015
Worries about raw egg? Buy good eggs or simply pass on recipes using raw egg instead of passing judgement on them. You know, like fresh Caesar salad dressing, sukiyaki, shakes and ice creams. Give it a rest already.
polymathink
Miami, FL
9/20/2015
Where's the directions for cooking process?
cdboydston
Las Vegas, Nv
9/20/2015
So, we're eating raw eggs in this mousse? There's no cooking involved? Did I miss something?
cdboydston
Las Vegas, Nv
9/20/2015
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