Best Dark Chocolate Mousse

Best Dark Chocolate Mousse (1)

With only a few simple steps, three ingredients, and no added sugar you have a delectable dessert with this easy Dark Chocolate Mousse recipe. A treat for dark chocolate lovers!

This mousse is made with two basic ingredients: chocolate and eggs, adding it with a little bit of butter. It is a good idea to choose good organic eggs and high-quality chocolate, preferably at 60% cocoa – the secret to achieving the best results. 60% cocoa chocolates already include sugar that will naturally sweeten the mousse so it shouldn’t be as bitter as unsweetened chocolate. If you still wish to add sugar, you can incorporate a few tablespoons of brown sugar or honey.

This Dark Chocolate Mousse recipe is probably the easiest, delicious and versatile one you will find!

RatingDifficultyBeginner

Prep Time10 minsCook Time2 minsTotal Time12 mins

 200 g Dark chocolate, 60% cocoa
 20 g Salted butter
 6 Large eggs, whites and yolks separated
 1 pinch Salt

1

Over low-medium heat, put together chocolate and butter until melted and smooth. Set aside.

2

Add and stir the yolks into the chocolate mixture one by one.

3

In a separate bowl, beat and whisk egg whites with an electric stand mixer until stiff peaks form.

4

To achieve a softer texture, pour 1/3 of the whites into the melted chocolate.

5

Combine and stir the mixture gently with a spoon.

6

To serve, transfer the mousse into preferred glasses, bowls or separate ramekins.

7

Store in the fridge for 2-3 hours before serving.

Tips:

  • You can prepare the mousse days earlier and freeze it right away. When taking out from the freezer, transfer it first to the fridge and let it sit for 2 hours until ready to serve.
  • Add some extra sea salt on top to enhance the flavour. Dark chocolate and sea salt are a perfect combination.
  • There are a variety of options to serve a sophisticated, hotel-grade mousse. Use pretty juice glasses, martini glasses, champagne flutes, small bowls, or espresso cups.
  • If you like a tang of coffee, you can add a shot of espresso in the mousse by just stirring it with the melted chocolate.

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Ingredients

 200 g Dark chocolate, 60% cocoa
 20 g Salted butter
 6 Large eggs, whites and yolks separated
 1 pinch Salt

Directions

1

Over low-medium heat, put together chocolate and butter until melted and smooth. Set aside.

2

Add and stir the yolks into the chocolate mixture one by one.

3

In a separate bowl, beat and whisk egg whites with an electric stand mixer until stiff peaks form.

4

To achieve a softer texture, pour 1/3 of the whites into the melted chocolate.

5

Combine and stir the mixture gently with a spoon.

6

To serve, transfer the mousse into preferred glasses, bowls or separate ramekins.

7

Store in the fridge for 2-3 hours before serving.

Best Dark Chocolate Mousse
Best Dark Chocolate Mousse

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