Description
This Easy Chocolate Mousse recipe delivers a rich, silky, and light dessert made with semi-sweet chocolate, eggs, espresso powder, vanilla, and whipped cream. It’s a simple no-bake treat that sets in the refrigerator and is perfect for impressing guests or enjoying as a decadent treat anytime.
Ingredients
Scale
Chocolate Base
- 4 oz semi-sweet chocolate (finely chopped, or dark chocolate)
- ½ teaspoon espresso powder
- 1 teaspoon vanilla extract
- pinch salt
Eggs & Sugar
- 2 eggs (large, separated)
- 2 tablespoons sugar (divided)
Whipped Cream
- ¼ cup heavy cream (lightly whipped for a softer, silkier mousse)
Instructions
- Melt Chocolate: Gently melt the chopped chocolate using a double boiler or microwave in short bursts, stirring frequently until smooth. Stir in the espresso powder and set aside to cool until warm but not hot.
- Incorporate Egg Yolks: Whisk the egg yolks into the warm melted chocolate one at a time until fully incorporated. Then stir in the vanilla extract and a pinch of salt to enhance flavor.
- Beat Egg Whites: In a clean bowl, beat the egg whites until soft peaks form. Gradually add 1 tablespoon of sugar and continue beating until glossy peaks that hold medium shape form.
- Add Whipped Cream: Lightly whip the heavy cream until soft peaks just form, then gently fold it into the chocolate mixture to loosen and soften the texture.
- Fold in Egg Whites: Fold one-third of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites until just combined to maintain airiness.
- Chill: Spoon the mousse evenly into serving dishes and refrigerate for at least 2 hours or until fully set and chilled.
- Garnish and Serve: Just before serving, garnish with shaved chocolate and fresh raspberries for added texture and flavor contrast.
Notes
- Be careful not to overheat the chocolate to avoid burning or seizing.
- Use fresh eggs and handle them carefully to maintain mousse texture and safety.
- The espresso powder enhances the chocolate flavor without tasting like coffee.
- Lightly whipping the cream and folding gently helps maintain the mousse’s airy, light texture.
- Refrigerate at least 2 hours; overnight chilling improves the flavor and texture further.
- Optional garnishes include cocoa powder, mint leaves, or berries based on preference.
