Perfect Chocolate Mousse Recipe
This chocolate mousse recipe is delicious, incredibly easy to make and is the perfect dessert to serve up to guests or loves ones.
Heat a medium size pot of water over low heat to the halfway mark until simmering.
Add the chocolate to a large metal bowl and place directly over the pot to make a double boiler.
Stir the chocolate using a rubber spatula to keep the chocolate moving around to help melt.
Remove the bowl from the double boiler and stir in the butter until completely melted and mixed in.
Next, whisk in 1 egg at a time until mixed in. Set aside.
In a stand mixer add in the egg whites and mix on medium speed until soft peaks are formed, which takes about 3-4 minutes. See note on what to look for.
Slowly pour in the sugar and mix on medium until stiff peaks are formed, which takes about 3-4 minutes.
Remove the egg white mixture (a.k.a. merengue) from the stand mixer and add it to the bowl with the chocolate and gently fold in using a rubber spatula until completely mixed in. Don’t over mix.
Place the bowl in the refrigerator for 90 – 120 minutes or set.
Serve with whipped cream and berries.
You can make this recipe up to 3 days in advance, simply keep covered in the refrigerator until it is ready to serve.
How to Store:
Keep covered in the refrigerator for up to 5 days.
How to Freeze:
You can keep it in the freezer covered for up to 2 months and eat it like ice cream, but if you thaw it, it will break and become too liquidy to eat.
When making your merengue,
soft peaks will fall right over when pulling up your whisk in the stand attachment.
For stiff peaks, the
merengue will stand straight up and hole when when pulling up your whisk in the stand attachment.
If you want to
take this recipe to another level, like I did, you can add on things like homemade whipped cream or fresh berries.
© 2022 Chef Billy Parisi