Fluffy Chocolate Mousse

fluffy chocolate mousse

Fluffy Chocolate Mousse is really all that this dish contains and leads me to a question, if you could make a recipe for anyone and you had all the time in the world, what would you make? Would your go to dish be something like a tiered cake which is smeared thickly with a velvety buttercream. Your favorite most perfect pie?

Time is really truly the best thing you can give someone. Only through time can you prove your loyalty and care for someone and this is what this five ingredient chocolate mousse represents.

It’s time consuming and requires patience to not dip a spoon into until it has sat for at least several hours for the cold air to filtrate through the depth of this dark chocolate cloud. This is what I make to say thank you.

This is the chocolate dessert I make to indulge people.

This is what I make to bring a smile to those I serve meals to.

This chocolate mousse is what I make to impress people.

This is what I make for those who love chocolate.

five ingredient chocolate mousse

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This is what I make for those with a sweet tooth.

This fluffy mousse what I make to share.

This is what I make for my couchsurfing hosts.

This is what I make quickly and wait for patiently to perfect itself.

This is something I have made in countless kitchens in countless locations for countless people and each person served has enjoyed it.

This recipe is not my own and I always advise people that this mousse is not perfect because of my ability, but rather due to the effectiveness of the ingredients and the process of mixing them and the timing in leaving the mousse to perfect.

Chocolate mousse is one of those oft overlooked desserts and is one underrated dish where the recipe has likely been handed down from generation to generation. Though we didn’t grow up with mousse and so when I found this recipe while flipping through one of my favorite food publications and immediately fell in love it had to be made. This has been made countless times since and it honestly, is one of the best dishes to share with others.

How to prepare Fluffy Chocolate Mousse

  • Melt your chocolate: Melt the chocolate in a double boiler until smooth.
  • Cook the zest and egg yolks: Cook the zest, sugar and egg yolks in a double boiler, whisking every few minutes until the thick and pale.
  • Beat the cream: Beat your cream until soft peaks have just been reached.
  • Fold and fold: Fold 1/2 the egg yolks into the melted chocolate until well combined and repeat.
  • Beat the egg whites: Beat your egg whites until stiff peaks form.
  • Fold and fold again: Add half the chocolate cream to the egg whites and fold until well combined. Repeat.
  • Refrigerate: Spoon the mousse into a large bowl and refrigerate for at least 1 hour, preferably several hours.
  • Serve: Spoon into serving bowls and dig in!

Tips for the best Fluffy Chocolate Mousse

Melting the chocolate: Melting the chocolate over low heat allows it to melt evenly and smoothly.

Mixing the egg yolks and chocolate: The consistency of your smooth melty chocolate will stiffen with the first portion of cooked egg yolks

Time for refrigeration: The recipe I have adapted does not give a refrigeration time period, it even says this can be served immediately. Allowing this to sit in the refrigerator for 6 to 8 hours or even overnight allows the cool air to infiltrate every square inch of this dish and the fluffiness is what makes this mousse so special.

Serving: This mousse is rich and 3 heaped tablespoon amounts to 1 perfect serving size, making this great for a crowd.

More chocolate desserts you’ll enjoy

Chocolate Self-Saucing Pudding

Chocolate Chai Cream Puffs

White Chocolate Cherry Semifreddo

chocolate mousse with eggs and cream

Fluffy Chocolate Mousse
Adapted from Taste Magazine Aug 2008
Serves 8

Ingredients:
200 grams / 7 ounces minimum 72% dark chocolate, broken into pieces
5 eggs, separated
55 grams / 1/4 cup superfine/caster sugar
1/2 orange, zested and finely chopped
200 milliliters pouring cream

Directions:
Place the chocolate pieces in a bowl in a double boiler and melt over low heat, stirring to melt smoothly.

Place the egg yolks, sugar and orange zest in a bowl in a double boiler and whisk intermittently over low heat until thickened and pale, approximately 7 minutes. Set aside to cool to room temperature.

Meanwhile, beat the pouring cream until soft peaks have just formed.

Mix 1/2 the yoke mixture into the chocolate and fold to combine until smooth, the chocolate will become stiffer almost immediately, if not cooled down enough.

IMG 3101 e1617907731867(pp w768 h512)Add the remaining yoke mixture to the chocolate and continue to fold. Do not fear if the chocolate is stiff due to the combination of the yoke mixture, the mousse will still turn out perfect.Spoon the chocolate into the whipped cream and fold through until well combined and most of the chocolate lumps have been smoothed out as you incorporate into the cream. The cream should resemble thickened almost curdled whipped chocolate cream.

IMG 3102 e1616523200621(pp w768 h512)Lastly, whip the egg whites until stiff peaks form.

Add 1/3 of the chocolate cream and carefully fold through the egg whites so as not to lose volume.

IMG 3104 e1616523096274(pp w768 h512)Spoon the mousse into a serving dish and refrigerate for minimum 1 hour, but this is best served after chiling for 8 hours.

Spoon the fluffy mousse into serving glasses and serve.

simple chocolate mousse

Chocolate mousse with eggs

fluffy chocolate mousse recipe

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five ingredient chocolate mousse

Fluffy Chocolate Mousse

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  • Author: Sylvie
  • Prep Time: 40 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: Serves 8 1x
  • Category: Dessert

Description

The fluffiest chocolate mousse with small pieces of chocolate strewn throughout and an easy recipe to feed a crowd with only a small serving needed to satisfy.


Ingredients

Scale

200 grams / 7 ounces minimum 72% dark chocolate
5 eggs, separated
55 grams / 1/4 cup superfine/caster sugar
1/2 orange, zested and finely chopped
200 milliliters pouring cream


Instructions

  • Place the chocolate pieces in a bowl in a double boiler and melt over low heat, stirring to melt smoothly.
  • Place the egg yolks, sugar and orange zest in a bowl in a double boiler and whisk intermittently over low heat until thickened and pale, approximately 7 minutes. Set aside to cool to room temperature.
  • Meanwhile, beat the pouring cream until soft peaks have just formed.
  • Mix 1/2 the yoke mixture into the chocolate and fold to combine until smooth, the chocolate will become stiffer almost immediately, if not cooled down enough.
  • Add the remaining yoke mixture to the chocolate and continue to fold. Do not fear if the chocolate is stiff due to the combination of the yoke mixture, the mousse will still turn out perfect.
  • Spoon the chocolate into the whipped cream and fold through until well combined and most of the chocolate lumps have been smoothed out as you incorporate into the cream. The cream should resemble thickened almost curdled whipped chocolate cream.
  • Lastly, whip the egg whites until stiff peaks form.
  • Add 1/3 of the chocolate cream and carefully fold through the egg whites so as not to lose volume.
  • Spoon the mousse into a serving dish and refrigerate for minimum 1 hour, but this is best served after chiling for 8 hours.
  • Spoon the fluffy mousse into serving glasses and serve.

Notes

Melting the chocolate: Melting the chocolate over low heat allows it to melt evenly and smoothly.

Mixing the egg yolks and chocolate: The consistency of your smooth melty chocolate will stiffen with the first portion of cooked egg yolks

Time for refrigeration: The recipe I have adapted does not give a refrigeration time period, it even says this can be served immediately. Allowing this to sit in the refrigerator for 6 to 8 hours or even overnight allows the cool air to infiltrate every square inch of this dish and the fluffiness is what makes this mousse so special.

Serving: This mousse is rich and 3 heaped tablespoon amounts to 1 perfect serving size, making this great for a crowd.

Adapted from Taste Magazine Aug 2008

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