Chocolate Mousse with Whipped Cream (Printable version)

Rich, velvety chocolate mousse topped with light whipped cream and chocolate shavings. An elegant French dessert perfect for any occasion.

# Ingredient List:

→ Chocolate Mousse

01 - 5.3 oz dark chocolate (minimum 60% cocoa), chopped
02 - 3 large eggs, separated
03 - 1.4 oz granulated sugar
04 - 1 pinch of salt
05 - 6.8 fl oz heavy cream, chilled

→ Whipped Cream & Topping

06 - 3.4 fl oz heavy cream, chilled
07 - 1 tablespoon powdered sugar
08 - 0.7 oz dark chocolate, for shavings

# How to Make It:

01 - Melt 5.3 oz chopped dark chocolate in a heatproof bowl set over a pan of simmering water using a double boiler technique. Stir until smooth, then remove from heat and allow to cool slightly.
02 - In a clean bowl, whisk egg yolks with 0.7 oz sugar until the mixture becomes pale and creamy. Gradually incorporate the cooled melted chocolate, stirring until fully combined.
03 - In a separate bowl, beat egg whites with salt until soft peaks form. Gradually add the remaining 0.7 oz sugar while continuing to beat until stiff peaks form.
04 - Gently fold the whipped egg whites into the chocolate mixture in three batches, using careful folding motions to preserve the airiness and avoid deflating the mixture.
05 - In another bowl, whip 6.8 fl oz chilled heavy cream to soft peaks. Fold gently into the chocolate mixture until just combined, maintaining the light texture.
06 - Divide the mousse evenly among 4 serving glasses or bowls. Refrigerate for at least 2 hours until fully set.
07 - Whip 3.4 fl oz chilled heavy cream with powdered sugar until soft peaks form.
08 - Top each mousse with a dollop of whipped cream. Using a vegetable peeler, create chocolate curls from 0.7 oz chocolate and sprinkle over the whipped cream. Serve immediately while chilled.

# Expert Suggestions:

01 -
  • The contrast between the rich chocolate base and cloud like whipped cream creates this perfect balance that makes you close your eyes with each spoonful.
  • Its surprisingly forgiving for something so elegant, which means you can focus on enjoying the process rather than stressing over perfection.
02 -
  • If your chocolate seizes while melting, a splash of warm cream can often rescue it, a trick I learned after nearly throwing away an entire batch.
  • The difference between a good mousse and an exceptional one often comes down to the folding technique, gentle but thorough is the mantra I repeat to myself.
03 -
  • Use a warm, dry knife to create perfectly clean cuts through chocolate when making shavings, a technique I learned from a pastry chef who took pity on my messy attempts.
  • Adding a tiny pinch of salt to the whipped cream creates a subtle contrast that makes the chocolate flavor seem even more intense, something I discovered completely by accident when my hand slipped.

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