Chocolate Mousse
1130kcal16.9g protein81.9g fat82.7g carbs~$3.51/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains dairy, egg · sometimes contains soy — check the label
Restrictions
Containsdairy · eggIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelsoy (chocolate dark)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
VegetarianPescatarianNo porkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 7 oz |  dark chocolate (60-70%, chopped) |
| 2 tbsp |  butter |
| 3 unit |  eggs (separated, room temperature) |
| 3 tbsp |  sugar (divided) |
| 1 pinch | salt |
| ¾ cup |  heavy cream (cold, plus more to serve) |
| ½ tsp |  vanilla extract |
Optional
Not counted above. The dish works without them.
| 1 tbsp |  espresso (a tablespoon into the chocolate — depth, not coffee flavor) |
Steps
- Temper6 minchocolate + butter melted gently, cooled to warmover barely-simmering water or in short microwave bursts, then off the heat until just warm to a finger — the temperature discipline the whole dessert hangs on: too hot scrambles the yolks ahead, too cool and it seizes against the cold cream behind
- Whisk3 minyolks + 1 tbsp sugar into the warm chocolatebeaten in one at a time — the yolks turn the chocolate into something between sauce and custard, the depth the cream-only school never reaches
- Whisk5 minwhites + salt to soft peaks, remaining sugar rained into glossy medium peaks — and separately, the cold cream + vanilla to soft peaks; two foams, two jobs: the whites are lift, the cream is silk, and neither can do the other's work
- Fold5 minwhites first in thirds, then cream, swift and unafraida first scoop of whites stirred in carelessly to loosen, then the rest folded in wide strokes, then the cream — the mousse loses a little air with every stroke and all of it with hesitation; done at 'just combined with a few streaks', because the streaks vanish in the chill and overfolding never comes back
- Rest240 minportioned into glasses, refrigerated 4+ hoursset cold — the mousse firms from pourable to spoon-standing as the chocolate re-crystallizes; served with a little softly whipped cream, and eaten the day it wants to be eaten, which is today or tomorrow, not Friday