Dark Chocolate Mousse
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This dark chocolate mousse is honestly one of my favorite desserts to make because it comes together in just 45 minutes from start to finish. There's something so luxurious about how light and airy it turns out, yet it requires only the simplest technique of folding whipped cream into melted chocolate. Dark chocolate is packed with antioxidants that are genuinely good for your heart, so you can feel a little less guilty indulging in every spoonful. The espresso powder adds this subtle depth that makes people ask what your secret ingredient is, and those fresh raspberries on top give it a beautiful finishing touch. Trust me, this is the kind of elegant dessert that looks fancy enough for company but easy enough to whip up on a Tuesday night.
Ella x
Ingredients
- 400dark chocolate
- 200 mlheavy cream
- 200 ggranulated sugar
- 4 eggslarge egg whites
- 100 gunsalted butter
- 1 teaspoonvanilla extract
- 1 teaspoonespresso powder
- 1 teaspoonsalt
- 60 gfresh raspberries
- 100 gdark chocolate chips
Detail level
Instructions
- 1
In a double boiler or heatproof bowl set over a pot of simmering water, melt the dark chocolate, stirring occasionally.
Tip: Use a spatula to scrape down the sides of the bowl.
- 2
In a separate bowl, whip the heavy cream until stiff peaks form. Set aside.
Tip: Do not over-whip, as this can cause the cream to become too stiff.
- 3
In another bowl, whisk together the granulated sugar, egg whites, and vanilla extract until stiff peaks form.
Tip: Do not over-whip, as this can cause the mixture to become too stiff.
- 4
In a separate bowl, whisk together the melted chocolate, espresso powder, and salt.
Tip: Whisk until smooth and well combined.
- 5
Fold the whipped cream into the chocolate mixture until well combined.
Tip: Be gentle, as you want to maintain the light texture of the mousse.
- 6
Fold the whipped egg mixture into the chocolate mixture until well combined.
Tip: Be gentle, as you want to maintain the light texture of the mousse.
- 7
Gently fold in the dark chocolate chips and fresh raspberries.
Tip: Be gentle, as you want to maintain the texture of the mousse.
- 8
Transfer the mousse to individual serving cups or a large serving dish.
Tip: Chill in the refrigerator for at least 2 hours before serving.
- 9
Garnish with fresh raspberries and serve chilled.
Tip: Enjoy!
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