Silky Chocolate Mousse
A rich, silky chocolate mousse that's light, airy, and perfect for dinner parties. Made with dark chocolate, whipped cream and gently cooked eggs, it’s a make-ahead dessert that serves a crowd (or halve the recipe for fewer guests).
Yield
12
Time
8 hours 30 minutes
Ingredients
800 ml (about 3 1/3 cups) heavy cream, divided
400 g (about 14 oz) good-quality dark chocolate, finely chopped
80 g (about 1/3 cup + 1 tbsp) granulated sugar, divided
6 large eggs, separated
Flaky sea salt, for serving
Instructions
Step 1
Whip 400 ml (about 1 2/3 cups) of the heavy cream to soft peaks (about 3–5 minutes). Cover and refrigerate until needed.
Step 2
Place the chopped dark chocolate in a large heatproof bowl and set aside.
Step 3
In a saucepan, combine the remaining 400 ml heavy cream, 40 g (about 2 tbsp) of the granulated sugar, and the egg yolks. Cook over medium–low heat, stirring constantly, until the mixture is steaming but not boiling (about 5–7 minutes).
Step 4
Pour the hot cream and yolk mixture over the chopped chocolate. Cover the bowl and let sit for 2 minutes, then gently stir until smooth. If the mixture looks split or grainy, blend briefly with an immersion blender until silky.
Step 5
In a clean, heatproof bowl, combine the egg whites with the remaining 40 g (about 2 tbsp) sugar.
Step 6
Set the bowl of egg whites over a saucepan of gently simmering water (bain-marie), making sure the bottom of the bowl does not touch the water. Whisk constantly until the mixture reaches 140°F (60°C).
Step 7
Remove the bowl from the heat and continue whisking until the egg whites form medium peaks.
Step 8
Gently fold half of the chilled whipped cream into the chocolate mixture to loosen it, followed by half of the whipped egg whites. Repeat with the remaining whipped cream and egg whites, folding carefully to keep the mousse light and airy.
Step 9
Spoon or pipe the mousse into a large serving dish or into individual glasses. Cover and refrigerate overnight (or at least 6–8 hours) to set.
Step 10
To serve, sprinkle with flaky sea salt and enjoy.
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