If you want a dessert that feels like a special occasion but hardly puts you through any fuss, this Rich Dark Chocolate Mousse recipe is your answer. It’s just chocolate, eggs, and a bit of sugar, no baking required, and it comes together in minutes before setting overnight. Top each glass with a swirl of cream and a few chocolate shards, and you’ll wow anyone you serve it to.
Tools You’ll Need
Electric Hand Mixer — This one makes whipping the cream and egg whites easy for that perfect mousse texture.
Heatproof Mixing Bowl — This one is perfect for gently melting chocolate without burning it.
Flexible Silicone Spatula — This spatula is brilliant for folding everything together gently without knocking out the air.
Rich Dark Chocolate Mousse
An ultra-smooth, airy chocolate mousse made with 74% dark chocolate, whipped egg whites, and a dollop of cream.
Ingredients
- 100 g classic 70% dark chocolate chopped, plus extra shards to decorate (optional)
- 25 g butter cubed
- 3 large eggs separated
- 2 tbsp caster sugar
- 2 tbsp whipping cream optional
Instructions
- In a heatproof bowl set over (not touching) a pan of simmering water, combine the chopped dark chocolate, cubed butter, and 75 ml warm water. Let the heat soften them without stirring much—once about three-quarters has melted, lift the bowl off the pan and gently stir until smooth and glossy. Set aside to cool to lukewarm.Since chocolate is the star of the show, it’s worth using a really good one. I love this 70% dark chocolate — it melts beautifully and gives a rich, smooth finish (presuming I don't eat it first!).
- Working quickly, stir the egg yolks into the cooled chocolate mixture one at a time, fully blending each before adding the next.
- In a clean bowl, beat the egg whites with an electric whisk until they hold soft peaks. Continue whisking while you sprinkle in the caster sugar, until the whites stand in firm, glossy peaks. Whipping the cream and egg whites properly is key for the perfect mousse texture. I use this electric hand mixer — it makes the job quick and easy, and gets lovely soft peaks every time.
- Scoop about a fifth of the whipped egg whites into the chocolate to lighten it, then gently fold in the remaining whites in two additions. Take care to keep as much air as possible for that light, mousse-like texture.
- Divide the mousse into individual glasses or bowls. Cover with clingfilm and refrigerate for at least 8 hours or overnight, so it sets to that perfect, cloud-like consistency.
- If you like, whip the cream to soft peaks and spoon a bit on top of each chilled mousse. Finish with extra chocolate shards before serving. Enjoy!