2. Whip Egg Whites
- In a clean bowl, beat egg whites with a pinch of salt until soft peaks form.
- Gradually add half of the sugar and continue beating until stiff peaks form.
3. Whip Cream
- In another bowl, whip the heavy cream + vanilla until soft peaks form.
- Refrigerate until needed.
4. Beat Egg Yolks
- In a small bowl, beat egg yolks with the remaining sugar until pale and creamy.
- Slowly whisk in the cooled melted chocolate.
5. Fold Everything Together
- Gently fold the egg whites into the chocolate mixture (a little at a time) until just combined.
- Carefully fold in the whipped cream until smooth and airy.
- Be gentle to keep the mousse light and fluffy.
6. Chill & Serve
- Spoon mousse into serving glasses or bowls.
- Refrigerate for at least 2 hours to set.
Garnish Ideas
- Whipped cream swirls
- Chocolate shavings or curls
- Fresh berries (raspberries, strawberries)
- Mint leaves
- A dusting of cocoa powder
Tips & Variations
- Intense flavor: Add 1 tsp espresso powder to the melted chocolate.
- Kid-friendly: Use pasteurized eggs or swap raw eggs with whipped cream only.
- Extra rich: Fold in a spoonful of Nutella or peanut butter.
- White chocolate mousse: Replace dark chocolate with white chocolate.
This Chocolate Mousse is creamy, dreamy, and melt-in-your-mouth good — a dessert that never fails to impress.
