French Chocolate Mousse with Whipped Egg Whites
This French chocolate mousse is pure decadence. Thanks to folded in whipped egg whites it's light and fluffy with a rich, velvety texture. I like to serve it with whipped cream, but fresh berries are a great addition. The perfect sweet treat to follow any special occasion meal or simply because you're craving chocolate!
Servings: 8 -10 servings
Calories: 677kcal
Equipment
Heatproof bowl
8-10 individual ramekins
Ingredients
For the Chocolate Mousse
- 1 Tbsp pure vanilla extract
- 1 tsp instant espresso powder
- 12 oz (340g) semi-sweet chocolate, chopped or chocolate chips
- 1½ cups (355ml) heavy cream
- 6 large eggs, room temperature, separated
- 2 Tbsp plus ⅓ cup granulated sugar, divided
- ¼ tsp kosher salt
For the Homemade Whipped Cream
- 1½ cups (355ml) heavy cream
- 3 Tbsp (6g) powdered sugar
- 2 tsp pure vanilla extract
For Serving (optional)
- Flaky sea salt, caramel, fresh berries, or extra virgin olive oil
Instructions
- Dissolve the espresso powder. In a small bowl, dissolve 1 tsp instant espresso powder in 1 Tbsp pure vanilla extract with a whisk or fork.
- Melt the chocolate. Place 12oz (340g) chopped semi-sweet chocolate and 1½ cups heavy cream in a heatproof bowl set over a pot of simmering water. Cook, stirring occasionally, until the chocolate is melted and the mixture is completely smooth.
- Combine egg yolks and sugar. In a separate large bowl, whisk together 6 large egg yolks with 2 Tbsp granulated sugar until the mixture turns a pale yellow color, about 2-3 minutes.
- Add the chocolate. Slowly add a little of the chocolate into the egg mixture, whisking the entire time. Once the eggs are tempered, you can pour in the remaining chocolate and cream mixture along with the vanilla extract and ¼ tsp kosher salt. Set in the fridge to cool.
- Beat the egg whites. Place 6 egg whites in the bowl of a stand mixer, then whisk until soft peaks form. With the mixer on low, slowly pour in the remaining ⅓ cup sugar, then continue whisking until the egg whites are glossy and have stiff peaks, about 5 minutes.
- Fold together. Carefully fold the egg white mixture into the cooled chocolate mixture in 3 additions, being sure the egg whites are fully incorporated before adding more. Try not to deflate the egg whites as you fold them into the batter.
- Refrigerate. Transfer the mousse to individual ramekins (or one large bowl), then cover tightly with plastic wrap. The plastic should not touch the top of the mousse. Refrigerate for at least 4 hours or until the mousse has fully set, preferably overnight.
- Make homemade whipped cream. Place 1½ cups (355ml) heavy cream, 3 Tbsp (6g) powdered sugar, and 2 tsp vanilla extract in the bowl of a stand mixer. Whisk on medium-high speed until medium peaks form. If you prefer stiff peaks, beat it a little longer.
- Serve! Spoon some of the chocolate mousse into individual serving bowls, then top with a little homemade whipped cream and any additional toppings you like. My favorite way to serve it is with flaky sea salt sprinkled on top. Enjoy!
Notes
- Nutrition facts assume 8 servings, but you can easily get 10 because this dessert is so rich. They also assume no additional toppings, like whipped cream.
- Make-ahead: Chocolate mousse will stay fresh for up to 3 days. Store covered in the refrigerator and avoid keeping it at room temperature for too long, as the texture may soften. I do not recommend freezing.
Nutrition
Calories: 677kcal | Carbohydrates: 46g | Protein: 7g | Fat: 52g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 241mg | Sodium: 108mg | Potassium: 349mg | Fiber: 3g | Sugar: 39g | Vitamin A: 1517IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 3mg
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