Name: Classic Chocolate Mousse
Prep time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Confectionery
Ingredients: 200g dark chocolate (60–70% cocoa); 4 large eggs (separate yolks from whites); 2 tbsp sugar; 200ml cold heavy cream (33%+); 1 tbsp butter; Pinch of salt; 1 tsp vanilla extract; 1 tbsp cognac or Grand Marnier; Cocoa powder for decoration

Prep Time25 min

Cook Time0 min

Instructions

Prepare the Chocolate

1
Chop the chocolate and melt it over a double boiler or in the microwave (in 30-second intervals, stirring). Add butter and stir until smooth.
2
Let the chocolate cool slightly (to 40–45°C) — it should be warm but not hot.

Whipped Cream

3
Whip cold cream with a mixer to soft peaks. Refrigerate.

Egg Base

4
Whisk yolks with 1 tbsp sugar until a light, thick mixture (3–4 minutes).
5
Gently fold the yolk mixture into the melted chocolate using a spatula.

Egg Whites

6
In a separate clean bowl, whisk egg whites with a pinch of salt to soft peaks. Gradually add remaining sugar and whisk to stiff peaks.

Assembly

7
Add one-third of the whipped whites to the chocolate mixture and mix vigorously — this lightens the texture.
8
Add the remaining whites in two batches, very gently folding with bottom-to-top motions.
9
Finally, add the whipped cream and fold in just as gently.
10
Divide mousse into serving glasses or ramekins.
11
Chill for at least 4 hours (overnight is best).

Chef's Notes

Chocolate quality is key: choose couverture or quality bar chocolate (at least 55% cocoa). All equipment for whipping whites must be absolutely clean and dry. Serve with a dollop of whipped cream, berries, or mint leaves.