Dark Chocolate Mousse
A dense, silky French-style dark chocolate mousse made by folding airy egg whites into a rich chocolate base. A pinch of salt sharpens the deep cocoa flavor.
- Total
- 265 min
- Prep 20 · Cook 5 · Rest 240
- Serves
- 1
- Difficulty
- Medium
- No rush
- Sweet
- French
- Creamy
- Stovetop
Instructions
-
Separate the 4 eggs, putting the whites in a large clean bowl and the yolks in a small bowl. Let both come to room temperature.
~5 min
-
Melt 150 g dark chocolate with 20 g butter in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from the heat and let cool for 3 minutes, until just warm to the touch, then whisk in the 4 egg yolks and 1 pinch salt until glossy.
~3 min
Chocolate that is too hot will scramble the yolks; it should feel just warm to the touch before you whisk them in.
-
While step 2 cooks
While the chocolate mixture cools, beat the 4 egg whites with an electric hand mixer until foamy, then add 30 g sugar in three additions and beat to soft, glossy peaks that just hold their shape.
~5 min
-
Fold one-third of the egg whites into the chocolate mixture with a rubber spatula to loosen it, then fold in the remaining whites in two additions just until no white streaks remain. Stop as soon as it is uniform to keep the air in.
~5 min
Stop beating the whites at soft peaks — stiff peaks are hard to fold and leave streaks of foam in the finished mousse.
-
Spoon the mousse into 4 ramekins or glasses, tap each once on the counter to settle, and smooth the tops.
~3 min
-
Chill the mousses uncovered for 4 hours, until set and firm to the touch. Taste and adjust with a tiny extra pinch of salt if needed, then serve cold.
~240 min