Prep Time 20 minutes
Refridgerating time 2 hours
Total Time 2 hours 20 minutes
Servings 6
Ingredients
- 8 ounces 225g semisweet or bittersweet chocolate, finely chopped
- 4 tablespoons 56g unsalted butter
- 4 large eggs separated
- 1/4 cup 50g granulated sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 cup 240ml heavy cream
- Optional: whipped cream and chocolate shavings for garnish
Instructions
-
Place the chocolate and butter in a heatproof bowl. Set the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are melted and smooth. Remove from heat and let cool for a few minutes.
-
In a separate bowl, whisk together the egg yolks, sugar, vanilla extract, and salt until well combined.
-
Slowly pour the melted chocolate mixture into the egg yolk mixture, whisking constantly to incorporate. Make sure the chocolate is not too hot, as it can cook the eggs.
-
Whip the heavy cream in another bowl until soft peaks form. Set aside.
-
In a clean bowl, beat the egg whites with a clean whisk or electric mixer until stiff peaks form.
-
Gently fold the whipped cream into the chocolate mixture until well combined.
-
Mix one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites until no streaks remain.
-
Divide the mousse among individual serving dishes or transfer it to a large serving bowl. Cover and refrigerate for at least 2 hours, or until set.
-
Before serving, you can optionally garnish the mousse with whipped cream and chocolate shavings.
-
Enjoy your homemade traditional chocolate mousse!
