Do you dream of eating silky-sweet chocolate clouds that melt in your mouth? Who wouldn't? There's a reason chocolate mousse is a favorite. It's richly indulgent, lightly sweet, and chocolatey in the exact way chocolate is supposed to be.
Oh - and it's fancy. Not only can you enjoy chocolate mousse in a wine glass or stemmed ramekin, but it's just as enjoyable straight from the mixing bowl or fresh from the beaters. Unplug the mixer first, please.
Foolproof and Easy Two-Ingredient Chocolate Mousse
Indulgence is so easy with a simple two-ingredient chocolate mousse. You read that right....two ingredients! You'll find this recipe works very well with 70% cacao, but you can use whichever you prefer. It's also very tasty with a slightly salted dark chocolate. This recipe is vegetarian and gluten-free, but can also be dairy-free if you use dairy-free chocolate.
- 5¼ ounces dark chocolate
- 4 eggs
- Over low to medium heat in a small saucepan, melt the chocolate until it's creamy and smooth.
- Allow it to cool at room temperature.
- Separate egg whites and yolks into two medium bowls.
- With an electric whisker, whisk your egg whites into stiff peaks. You'll know they're ready when you can turn your bowl upside down and they don't fall out.
- Mix your egg yolks into the chocolate quickly so you don't cook them. Do so until they are fully mixed together and smooth.
- Add the whipped egg whites into the chocolate mix in two or three batches, folding them with a spatula until all the white has turned brown. Don't overmix. The idea is to keep the air and texture of the whites as much as possible.
- Spoon the mixture into ramekins or glasses, or use different ones for fun.
- Refrigerate for 2-3 hours.
Chocolate Mousse Tips
Keep these tips in mind to mix up the perfect two-ingredient mousse:
- This dessert is about keeping it as cool as possible as you make it so the whites don't fall and the airy texture is maintained.
- If it's a hot day put the egg white peaks in the fridge while you are doing the other steps to keep them cool.
- Although the final mix can be done with an electric mixer at the lowest and slowest setting, mixing by hand keeps the airiness and is more rewarding.
- Lastly, there is no need to add sugar as chocolate already has sugar. This means you have full control over how sweet the end result is and makes this recipe a healthier option.
The secret to a delicious chocolate mousse is in your chocolate selection. Higher-quality chocolate is what makes the difference. Most chocolate mousse recipes call for bittersweet chocolate, which is darker than milk chocolate but has a higher sugar content than dark chocolate.
Rich Chocolate Mousse
Looking for a chocolate mousse that's rich enough to make you want to check on your 401k and decide whether you'll be retiring in Fiji or Monaco? This is the one.
- In a saucepan, heat ¾ cup of heavy whipping cream over medium heat until hot. The cream should be steaming, but not boiling.
- Meanwhile, in a glass bowl, whisk together egg yolks, sugar, and salt until well combined.
- Whisking constantly, slowly pour the hot cream into the egg and sugar mixture until well-combined. Be sure to add the cream very slowly so you don't inadvertently cook the eggs.
- Transfer the mixture to a saucepan. Cook the custard over medium heat, stirring constantly.
- When the custard reaches 160°F, remove from the heat.
- Pour the custard mixture through a fine-mesh sieve into a bowl.
- Stir in the vanilla. If desired, stir in liquor.
- Melt the chocolate in a double boiler, stirring frequently.
- When the chocolate is smooth, remove from the heat and whisk the custard into the chocolate until well-blended.
- Allow the custard to cool.
- In a separate bowl, beat the remaining heavy cream until it holds stiff peaks.
- Using a quarter of the beaten cream at a time, fold it into the custard until it is thoroughly incorporated.
- Spoon the mousse into serving dishes and chill for at least five hours.
Lite Chocolate Mousse
If you're looking for something a little lighter that'll fit into your food goals, give this lighter version of chocolate mousse a try.
- 14-ounces low-fat sweetened, condensed milk
- 3.9 ounce chocolate instant pudding mix
- 1 cup cold water
- 1 tablespoon dark rum, cognac, or flavored liqueur (optional)
- 6-8 ounces frozen light non-dairy topping, thawed
- Beat the condensed milk, pudding mix, liquor, and water per pudding mix package directions.
- Chill the pudding for ten minutes.
- Fold in the non-dairy topping until it is well incorporated.
- Spoon the mousse into individual serving dishes. Cover and chill for at least five hours.
Dairy-Free and Vegan Chocolate Mousse
Dairy not in your diet? Living the vegan lifestyle? Perhaps you are looking for a low-carb version of mousse? Try this dairy-free avocado-based mousse. It's surprisingly light and flavorful, and you can't tell it's made with avocados.
- 2 extremely ripe avocados
- ¼ cup coconut milk
- ¼ cup dark cocoa powder
- 1 teaspoon vanilla
- 4 packets stevia, Splenda, or other artificial sweetener
- ¼ cup coffee or espresso, cooled
- In a food processor, add all ingredients.
- Process the mousse until well-blended and smooth. Be sure to periodically scrape the side of the food-processor bowl, but only doing so when the processor is off. Repeat until totally smooth.
- Spoon the mousse into individual serving dishes and chill for at least five hours.
- Serve the mousse topped with fresh berries.
The Solution When You're Craving Chocolate Mousse
No matter what kind of chocolate mousse you're looking for, there's one for all. It's also a genius base for other desserts. Layer with berries and whip cream for a mousse parfait or drizzle with liqueurs for a unique and flavorful adult twist. How will you be digging into your next serving of mousse?