Recipe: Chocolate Mousse

MF Chocolate Mousse IIPerhaps because it's a French dessert, people seem intimidated to make chocolate mousse at home. In reality, it's a decadent, simple dessert that can be whipped up using only a few ingredients. I'll gladly devour it any time of year, but I especially love to pair it with fresh berries in the spring and summer, served in little jars or goblets that I pick up here and there. (The ones in the photo are yogurt pots I found in France.) This mousse also makes a fabulous pie filling with your favorite cookie crust and toppings. One bite will have you saying, "Ooh la la!" (That's French for, "More, please!")

Chocolate Mousse

1 cup bittersweet chocolate chips 1 1/2 cups heavy cream 1/4 cup powdered sugar 3 large egg whites 1/4 granulated sugar Directions In a double boiler over a low simmer, melt chocolate chips. Stir frequently until smooth and creamy. Remove from heat and set aside. In a large mixing bowl, whip heavy cream and powdered sugar until stiff. In another large mixing bowl, whisk egg whites on high speed until soft peaks begin to form. Slowly add in granulated sugar, whisking at high speed, until stiff white peaks begin to form. Add egg whites all at once into chocolate, whisking gently until combined. (Do not beat.) Finally, gently fold in whipped cream until combined. Cover and chill for at least one hour. Serve chilled. HINT: The chocolate is the star, so splurge on the best chocolate chips you can find. HINT: For a thicker mousse, reduce heavy cream to 1 cup. HINT: A chilled bowl helps whipping cream reach it's full, stiff potential. Try chilling your bowl in the freezer for 20 minutes before whipping. Or, try setting your mixing bowl inside another bowl filled with ice. It really works like a charm!
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