My birthday was this past Monday, and while I love me some birthday cake, I really just wanted a giant bowl of Chocolate Mousse. So that’s exactly what I made. Happy birthday to me!
If you’ve never made it, Chocolate Mousse can be intimidating. There are four seperate components that come together in gently whipped bliss. However, if you break it down it’s not that complicated.
First you melt chocolate and butter together, and as long as you’re using a double boiler you’ll get through this step with ease. Then make a small batch of whipped cream and store it in the refrigerator. Next whip egg whites to medium peak. Medium peak is when you pull the whisk straight out of the meringue and the top of the peak curls over. It reminds me of a mountain in a Dr. Seuss book. Anyone else? Or am I losing it?
The last and most difficult step to mess up is whipping the egg yolks. Unlike whipped cream and meringue, you really can’t over whip egg yolks and sugar. Set your mixer to medium-high and wait until it expands to a fluffy light yellow.
Okay here’s the actual tough part—folding everything together. You’ve spent so much time whipping air into your cream, egg whites, and egg yolks to make a light mousse. You don’t want to deflate all that air by beating the different components together. Instead, gently fold by cutting down the center of your bowl with a rubber spatula and flipping the mixture away from you. After each fold, slightly rotate the bowl with your other hand to ensure even mixing throughout. But remember to think delicate ballerina thoughts and fold gently!
Let me know if you have any questions in comments below. Happy Sifting!
- 10 oz. bittersweet chocolate
- 6 Tbs. unsalted butter
- 1 ½ tsp. vanilla extract
- 1 cup heavy cream
- 1/3 cup sugar
- 8 large eggs, separated
- Whipped cream and raspberries optional
- Measure out all ingredients before you start. Mise en place is key for this recipe!
- Melt chocolate, butter, and vanilla extract in a large heat-proof bowl over a double boiler. Stir occasionally.
- While the chocolate melts, whip cream and 1 Tbs. of sugar in a stand mixer with a whisk attachment. Whip to medium peaks, transfer to a medium sized bowl, and place in refrigerator.
- Clean stand mixer bowl and whisk with hot water and soap.
- Using the clean stand mixer bowl and whisk, whip the egg whites until it looks like a luxurious bubble bath. Add 2 Tbs. of sugar and whip to a medium peak meringue. Transfer to a medium sized bowl and leave at room temperature.
- There’s no need to clean the stand mixer bowl this time. Go ahead and whip egg yolks and remaining sugar together until it expands and turns a light yellow. This takes a least 5 minutes, so go check on your chocolate. If it’s completely melted, remove from heat and let cool to just warmer than room temperature.
- Add the fluffy egg yolks to the chocolate mixture and fold together. Make sure to fold gently as you try to retain as much volume in the mixture as possible. Next fold in the meringue in three additions. Lastly, get the whipped cream from the fridge and fold into the chocolate mixture in three additions. You should now have a light, airy, homogenous mousse.
- Using a piping bag, fill ramekins, cups, (or my personal favorite) wine glasses with mousse. Allow them to set in the refrigerator for at least 30 minutes.
- Top with whipped cream and raspberries if you’re feeling fancy.