Chocolate Mousse

I love chocolate mousse. Its a lovely, light, not too sweet dessert that is easy to make and pretty quick.

Ingredients

• 6 oz (170g) dark chocolate (60–70%)
• 3 tbsp butter
• 3 eggs, separated
• 2 tbsp sugar
• 1/2 tsp vanilla
• Pinch of salt
• 1/2 cup heavy cream (optional but excellent for richness)

Equipment

• Double boiler or microwave
• Very clean bowl for egg whites
• Rubber spatula

Method

1. Melt the chocolate

Melt the chocolate and butter together gently.

• Double boiler: safest
• Microwave: 20-second bursts, stirring each time

Let cool slightly so it’s warm, not hot.

2. Add yolks

Whisk egg yolks and vanilla into the melted chocolate one at a time.

If using heavy cream:

• Whip it to soft peaks separately
• Fold in later

3. Whip egg whites

In a spotless bowl:

• Add egg whites + pinch of salt
• Beat until foamy
• Slowly add sugar
• Beat to glossy medium-stiff peaks

You want peaks that hold but still curve slightly at the tip.

4. Fold carefully

Add about 1/3 of the egg whites into the chocolate first to loosen it.

Then gently fold in the rest with a spatula:

• Scoop from bottom
• Rotate bowl
• Don’t stir aggressively

If using whipped cream, fold that in last.

5. Chill

Spoon into ramekins or glasses.

Chill:

• Minimum: 2 hours
• Best: 4+ hours