Silky Dark Chocolate Mousse
Airy, intensely chocolatey mousse made with just dark chocolate, eggs, cream and a pinch of salt. Spoon it into glasses, chill, and top with whipped cream and chocolate shavings.
- Prep
- 25 min
- Cook
- 5 min
- Total
- 30 min
- Serves
- 6
Folding gently is the secret to a light mousse, so stop as soon as the mixture looks uniform. This recipe uses raw egg whites, so use the freshest eggs you can find. The mousse keeps covered in the fridge for up to 2 days, and the toppings are best added just before serving.
Method
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Melt the chopped chocolate and butter together in a heatproof bowl set over a pan of barely simmering water, stirring until smooth. Remove from the heat and cool for .
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Whisk the egg yolks, 1 tablespoon of the sugar, the vanilla and the salt together in a small bowl, then stir them into the cooled chocolate until glossy.
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Whip 3/4 cup of the cream in a large bowl to soft peaks. Fold about a third of it into the chocolate to lighten it, then gently fold in the rest.
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In a clean bowl, beat the egg whites until foamy. Gradually add the remaining 2 tablespoons sugar and beat to stiff, glossy peaks.
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Fold the egg whites into the chocolate mixture in two additions, stopping as soon as no white streaks remain.
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Divide the mousse among six glasses, cover and chill for at least , until set.
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Whip the remaining 1/2 cup cream to soft peaks. Top each glass with a dollop of cream and shave the dark chocolate over the top.
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