She Strengthens

The Secret to Rich and Creamy Chocolate Mousse

When it comes to creating the perfect chocolate mousse, it’s all about the quality of your ingredients and the attention to detail in your preparation. With only three essential ingredients, there’s no room for compromise. Fresh and high-quality chocolate, heavy cream, and egg whites are a must.

Start with a Clean Slate

Before you begin, make sure your bowls and whisk are spotlessly clean and free of any residual fat or oil. This is crucial for achieving stiff peaks with your egg whites and whipped cream.

Melt the Chocolate

Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat. Place 5 ounces of coarsely chopped semisweet or bittersweet chocolate and 1/4 cup of very cold heavy cream in a large heatproof bowl. Nest the bowl over the saucepan, ensuring the bottom doesn’t touch the water. Melt the chocolate, stirring occasionally, until smooth and combined with the cream. Set aside to cool slightly.

Whip the Egg Whites

In a separate large bowl, whisk 3 large egg whites (at room temperature) vigorously until stiff peaks form, about 3 minutes. You can also use an electric mixer for this step.

Whip the Cream

Clean and dry your whisk or beaters. Place the remaining 3/4 cup of heavy cream in a third large bowl and whisk until stiff peaks form. Alternatively, use an electric mixer.

Fold and Combine

Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest. Be careful not to deflate the whipped cream. Next, gently fold the egg whites into the chocolate-cream mixture until there are no longer large blobs of whipped cream or egg white. Avoid overmixing.

Chill and Serve

Spoon the mousse or pipe it from a pastry bag into serving cups and refrigerate for at least 2 hours. Serve with additional sweetened or flavored whipped cream, if desired. For a comforting treat, pair with our Rice Pudding recipe.

Yield and Prep Time

Yield: 5 (4-ounce) servings
Difficulty: Easy
Total: 25 minutes, plus 2 hours chilling time