Chocolate Mousse

Bittersweet chocolate, warm cream, and softly whipped cream make a deeply flavored mousse with a light, spoonable set.

210 min

6 servings

Ingredients

8 oz bittersweet chocolate (60–70% cacao), finely chopped

1/2 cup heavy cream, for warming

1 1/2 cups heavy cream, cold

2 tbsp granulated sugar

1 tsp vanilla extract

1/8 tsp fine salt

1 oz bittersweet chocolate, shaved for garnish

Heatproof bowl · Small saucepan · Hand mixer or stand mixer · Flexible spatula · Six serving glasses

Cool before folding

A hot chocolate base can melt the whipped cream; wait until it feels barely warm before combining.

Give it a full chill

The mousse needs at least 180 minutes in the refrigerator to set into a spoonable texture.

01. Chop the bittersweet chocolate finely and put it in a heatproof bowl so it melts evenly.

02. Warm cream with sugar and salt over medium-low heat, stirring until steaming but not boiling.

03. Pour over chocolate, wait 2 minutes, stir glossy, add vanilla, and cool until barely warm.

04. Whip the cold cream only to soft peaks; stop before it becomes stiff or grainy.

05. For the standard version, whip pasteurized egg whites to soft peaks; for the egg-free version, whip the extra cream instead.

06. Fold a third of the main cream into the chocolate, fold in the remainder, then add the selected foam with broad strokes.

07. Divide among 6 glasses, cover, and chill at least 180 minutes until each center holds a soft spoonable shape.

08. Shave chocolate over the mousse just before serving so the garnish stays distinct.