Description
Chocolate mousse, inspired by Julia Child’s classic French recipe, delivers rich decadence with silky smooth texture. Chocolate lovers will savor this elegant dessert that combines simple ingredients for an unforgettable culinary experience you’ll want to share.
Ingredients
Scale
- 4.5 oz (130 g) dark cooking chocolate
- 3 large eggs
- ½ cup (120 ml) heavy cream (full fat)
- 3 tbsps superfine white sugar (caster sugar)
- 1 tbsp unsalted butter
- whipped cream
- chocolate shavings
Instructions
- Egg Separation: Carefully extract egg whites and yolks while chilled, placing whites in a spacious mixing bowl and yolks in a smaller container.
- Yolk Preparation: Whisk egg yolks until achieving a smooth, uniform consistency.
- Chocolate Melting: Fragment chocolate and butter, microwaving in brief 30-second intervals while stirring, until creating a glossy, seamless mixture. Allow brief cooling.
- Cream and Sugar Integration: Whip heavy cream to robust peaks, simultaneously beating egg whites with granulated sugar until forming firm, structured peaks.
- Chocolate Incorporation: Gently fold warmed chocolate (35°C to 40°C) into cream and yolk mixture using deliberate, minimal movements to maintain aeration.
- Egg White Fusion: Progressively fold egg whites into chocolate blend, starting with one-quarter volume, then gently introducing remaining whites with smooth, calculated motions.
- Chilling and Setting: Transfer mousse into elegant serving vessels, refrigerate for minimum 6 hours or overnight to develop optimal texture and flavor profile.
- Final Presentation: Garnish chilled mousse with delicate whipped cream, chocolate shavings, optional fresh raspberries, or mint sprigs for sophisticated visual appeal.
Notes
- Master Egg Separation: Separate eggs when chilled for cleaner, precise division between whites and yolks, preventing potential yolk contamination.
- Temperature Control Critical: Maintain chocolate between 35-40°C for perfect integration, ensuring smooth blending without compromising texture or risking seizing.
- Folding Technique Matters: Use gentle, calculated 8-motion folding technique to preserve air bubbles, creating light, delicate mousse structure without deflating precious volume.
- Patience During Chilling: Refrigerate mousse minimum 6 hours or overnight, allowing flavor development and achieving optimal silky, luxurious consistency that transforms simple ingredients into an elegant dessert.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 180 mg