Easy Chocolate Mousse

In this Instructable, I will show you how to make chocolate mousse. This easy chocolate mousse recipe is so amazing! Full of chocolate flavor with a light texture. The chocolate mousse is a classic French no-bake dessert and is easy to make, but may take a little practice. I say may because sometimes, you can get a grainy or gritty texture with the chocolate, although even if that happens it still tastes great. If I can do it, you can do it. Let's get started!

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Follow the easy steps below or watch the video tutorial or do both. :)

Ingredients:

• 5 ounces of a good quality dark chocolate or use semi-sweet or bittersweet. Roughly 1 cup of chopped chocolate or chocolate chips, it doesn't have to be super exact. And you can add a little more if you like. (140 to 160g)
• 3 large eggs (whites only)
• 1 3/4 cup of heavy whipping cream (420ml)
• 2 tbsp. of white granulated sugar (30g)
• Whipped cream for topping (optional)
• Chocolate shavings for topping (optional)

Tools:

• Hand or stand mixer
• Spatula
• Bowls
• Pot of water for the double boiler method (or use the microwave)
• Cool containers to hold the chocolate mousse (wine glasses, shot glasses, ramekins, etc.)

Begin by melting the chocolate. You can do it in a microwave-safe bowl in the microwave, using bursts of 30 seconds, then stir, repeat until melted.

Or you can use the double boiler method. Take a pot and add about an inch of water to it. Put a larger metal bowl on top of the pot, and the chocolate in the bowl. Set the heat to medium. As the water heats up the steam will warm the bowl melting the chocolate.

Now add the heavy whipping cream to a large bowl and beat until nice and thick and you have soft peaks. When you pull up the beaters the peak that is formed will keep its shape but will fold over.

TIP: Chill the bowl and the beaters in the freezer for about 20 minutes first.

In a separate bowl, crack the eggs and transfer the yolk back and forth from each half of the shell, this will allow just the egg white to drop into the bowl. You can use the egg yolk for something else if you like.

Beat the egg whites until frothy, then set the mixer to medium, and as you are beating add a little bit of the sugar at a time. This will help the sugar to dissolve. Continue doing this until all the sugar is incorporated and you are left with soft peaks.

Now pour the chocolate into the bowl with the egg whites. Then fold it in with the spatula. DO NOT stir. :)

To finish off the chocolate mousse, add in the whipped cream about 1/4th of it at a time, and fold it in until incorporated, then add in the next 4th. Don't dump it all in at once! Sometimes if you do the cooler whipped cream and the warmer chocolate egg white mixture will create a more gritty textured chocolate mousse. So to avoid that, only add the whipped cream a little at a time.

Scoop with a spoon or add the mouse to a piping bag and fill up wine glasses, ramekins, shot glasses, etc. Whatever you want to serve the mousse in. Then chill in the fridge for a few hours before serving.

Once chilled and before you want to serve them, top with whipped cream and some chocolate shavings, sprinkles, coconut flakes, nuts, etc. Enjoy!

You may print the recipe here if you like.

Now watch those steps in action with this video tutorial. :)