Description
Rich and creamy chocolate mousse delights dessert enthusiasts with its luxurious French-inspired indulgence. Chocolate lovers will savor each silky spoonful, experiencing pure culinary bliss in mere moments.
Ingredients
Scale
- 8 oz (226 g) bittersweet chocolate, chopped, such as Lindt
- 4 oz (113 g) milk chocolate, chopped, such as Lindt
- 2 extra-large organic egg yolks, at room temperature
- 4 extra-large organic egg whites, at room temperature
- ⅓ cup (67 g) sugar
- ½ cup (120 ml) cold heavy cream
- ¼ cup (60 ml) freshly brewed espresso or strong coffee
- ¼ cup (60 ml) Kahlúa
- ½ tsp pure vanilla extract
- Kosher salt
- Sweetened Whipped Cream, for serving
Instructions
- Chocolate Melting: Create a double boiler and melt bittersweet chocolate, milk chocolate, and espresso powder, stirring until smooth and glossy. Remove from heat and whisk in Kahlúa and vanilla extract, then cool for 10-12 minutes.
- Egg Integration: Gradually incorporate egg yolks into the chocolate mixture, whisking thoroughly after each addition to create a uniform blend.
- Egg White Preparation: Whip egg whites with a pinch of salt until soft, billowy peaks form. Gently fold egg whites into the chocolate mixture in two stages, maintaining maximum air volume.
- Cream Incorporation: Whip heavy cream with granulated sugar until soft peaks develop. Delicately fold whipped cream into the chocolate mixture, ensuring no white streaks remain.
- Chilling and Setting: Transfer mousse into a soufflé dish or individual serving glasses. Refrigerate for a minimum of 2 hours or overnight to allow flavors to meld and texture to set perfectly.
- Serving Presentation: Before serving, garnish with sweetened whipped cream and optionally dust with cocoa powder or chocolate shavings.
Notes
- Chocolate Temperament: Choose high-quality bittersweet and milk chocolate for rich, complex flavor profiles that elevate the mousse’s overall taste.
- Temperature Precision: Allow chocolate mixture to cool slightly before adding egg yolks to prevent scrambling and maintain smooth consistency.
- Egg White Technique: Whip egg whites only until soft peaks form to preserve delicate air structure crucial for mousse’s light, airy texture.
- Folding Finesse: Use gentle, careful folding motions when incorporating egg whites and whipped cream to retain maximum volume and create silky, luxurious mousse.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 22 g
- Sodium: 50 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg