Easy Dark Chocolate Mousse

Wait for it…. just a minute. I’m trying to find the right words to describe it. You know that feeling when you scoop a spoonful of dark chocolate mousse and hear that mellow crackling sound? Your tongue wriggles through the sinfully delicious light airy goodness that pops in your mouth as you feel this tingle of joy- pure bliss!!! I have many weaknesses, yes I do- and chocolate mousse is one of them. So if you want a dessert that is simple, chocolatey of course 🙂 and one you can make ahead of time then this is for you.

Ahh, chocolate mousse where art thou when I need thee? 

I think this is one of those desserts to always have in the fridge for moments like this. Don’t be too intimidated by the Michelin-star chefs and others who preach about all that can go wrong when making your mousse. Okay, let’s be honest- I too was intimidated in the beginning. Yes, things can and did go wrong.

However, if you only focus on the pitfalls when will you ever get things done? And most importantly you WILL miss out on this deliciousness and I will not allow that! I must say watching Raymond Blanc perform his wizardry in ‘Kitchen Secrets’ was just the nudge I needed to shake off my fear and dive in.

Burning Chocolate Mousse Recipe Questions Answered:

Any troubleshooting questions below are in relation to mousse made with egg whites and not cream or other thickening agents. You can read this in case you choose to use cream and have some questions.

What Chocolate Is Used for Chocolate Mousse?

You can use dark, milk, or white chocolate AND also make a fruit-based mousse. But keep in mind that the percentage of cocoa butter is different in each type of chocolate and this does have an effect on the end result of your mousse.

How Do You Serve Chocolate Mousse?

I keep it simple and serve the mousse on its own because there are times when less is more and that’s perfect enough. Alternatively, you can top your mousse with salted caramel or candied nuts. You could even layer the bottom of your chosen glass with bits of things you like, just be picky as you don’t want whatever you put down there to end up being too soggy.

Does Chocolate Mousse Thicken in the Fridge?

Yes. For this recipe, the mousse may seem ‘light’ when poured into serving bowls but it will thicken and set once given time in the fridge. At least 2 hours

Why Does My Mousse Have Lumps/Bits of Chocolate?

When chocolate and whipped egg whites are not at the ‘same’ temperature it can lead to bits of chocolate solidifying. So make sure your chocolate has cooled to body temperature before folding it in.

So, Tell Me How to Make Chocolate Mousse From Scratch?

There are countless ways, one that is popular is: by using gelatine which I have not done (yet). The other is with a simple 4-ingredient, 3-step recipe below:

1. Melt the chocolate and wait for it to cool.

2. In the meantime whip your egg whites with sugar and a teeny squeeze of lemon.

3. Make sure the chocolate has cooled to room temperature then gently fold with 1/3 of the egg whites before proceeding to gently fold in the rest of the egg whites. And you’re done!

Simple Reminders Before You Start:

Patience: Wait for your melted chocolate to cool to a body temperature before folding it into the whites. You don’t want it too cold or too warm. Why? Well if it’s too warm it will deflate your hard-earned airy whites. And if it is too cold it will ‘cuddle’ into chunks.

Choose wisely: Use fresh eggs at room temperature. While fresh eggs might take a little longer to whisk (it took me 10 minutes! without a hand mixer), they are more stable. And since they are not being cooked, I believe it is better to go fresh to avoid any bacteria.

Quick gentle hands: The whole point of working some muscle into those whites was to create awesome air bubbles for that nice fluffy airy texture. So DO NOT stir in your chocolate mixture but fold it in. If this is your first time a trick would be to pour in 1/3 of your whites into the chocolate and quickly mix this through to lighten the chocolate. Then when you add in the rest of the whites you need to be more gentle; work fast but with gentleness.

To fold: hold your spatula as if you are about to scoop something out of the bowl but instead ‘draw’ the letter J as you turn over the mixture returning to the beginning and repeating the technique. Move the bowl around with your other hand to fasten things a bit

Know when to stop: Do not over mix as the more you mix the more air you lose.

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Another Chocolate Recipe to Tempt Them With:

Coconut, Almond And Chocolate No Bake Granola Bars

Nutty no-bake granola bars filled and topped with desiccated coconuts and chocolate, it becomes a feast worth inviting everyone over for!

Print Recipe

Easy dark chocolate mousse

(+10 rating, 2 votes)

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Dessert – International

By Angela – Serves: 5

Prep Time: 20 minutes Total Time: 2 hours 20 minutes

Let your tongue wriggle through this sinfully delicious, light and airy mousse that pops in your mouth as you feel a tingle of joy- pure bliss!!!"

Ingredients

• 100g Dark chocolate
• 3 large egg whites
• 30g granulated sugar
• 2 x 1/8 tsp lemon

Instructions

1

Chop chocolates to chunks and place in a large bowl over gently simmering water (bowl should not touch the simmering water below), leave to melt occasionally stirring then take off the fire and leave to cool for no less than 10 minutes. If you have a microwave you may melt it in for a minute and 15 sec in 30-second burst making sure to stir each time.

2

Add lemon juice to the egg whites and begin to whisk on a slow speed, when it begins to get frothy slowly sprinkle in the sugar and increase speed to medium then whisk to a stiff peak and set aside.

3

Add 1/3 of the meringue (whisked whites) to the chocolate (ensure they are both on the same temperature to avoid the chocolate solidifying into little bits- unless that is your end-game) and quickly mix until you have no streaks, then add in the rest of the meringue and gently fold in (do not over mix!)

4

Pour into a dessert bowl and leave to set in the fridge for no less than 2 hours

5

Optional: decorate with white, dark or milk chocolate shavings before serving