This super easy chocolate mousse is fluffy and super chocolatey. Even mousse naysayers will love this!
I’ve got to be honest with you guys. I don’t like chocolate mousse. Well, not your typical chocolate mousse. It’s typically too airy and it feels like I’m eating air. Perhaps I haven’t had the right kind of mousse, because you wouldn’t get me to touch mousse with a ten-foot pole.
However, I am changing my tune. This particular mousse is light, yet dense. And it’s not too sweet either. While it’s not quite like a chocolate pudding, it’s really quite something. This dessert has some airiness to it, but it’s not like eating fog. You definitely get to bite into this, unlike the other mousses I’ve had in my life.
Admittedly, my husband was also not a fan of mousse until he tried this. He quickly changed his mind after one bite. He liked how it was chocolatey, fluffy, and not overly sweet. My daughter, of course, loved it and wanted me to make it again.
This is an easy dessert that you can make ahead of time. I made 4 servings, but if you serve it in smaller glasses, you could get up to 6 servings.
- 3 Tablespoons unsalted butter
- 6 ounces dark chocolate finely chopped
- 3 large eggs separated into yolks and whites
- ½ teaspoon cream of tartar
- ¼ cup plus 2 Tablespoons granulated sugar divided
- ½ cup heavy cream cold
- ½ teaspoon pure vanilla extract
- ½ cup heavy cream cold
- 2 teaspoons granulated sugar
Make the chocolate mousse
- In a medium microwave-safe bowl, place the butter and chocolate. Heat on high for 45-60 seconds. Stir and microwave for an additional 15-20 seconds. Stir until smooth. Then whisk in the egg yolks, one at a time, until fully incorporated.
- In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl if using a handheld mixer, whisk the egg whites on high speed until foamy. Then add in the cream of tartar until you achieve soft peaks. Add in ¼ cup of the granulated sugar, a little bit at a time, and continue to beat on high until you achieve stiff peaks. Fold this into the chocolate mixture until there are no white streaks remaining. Set aside.
- In the clean bowl of a stand mixer fitted with the whisk attachment, or in a large bowl if using a handheld mixer, whip the heavy cream on high speed until it starts to thicken. Slowly add the remaining 2 Tablespoons of granulated sugar and continue to beat on high until you achieve stiff peaks. Fold this into the chocolate mixture. Do not over mix.
- Divided the mousse into 4-6 bowls or cups. Place in the refrigerator for a least 2 hours to chill.
Make the whipped cream
- In the clean bowl of a stand mixer fitted with the whisk attachment, whisk the whipped cream on high speed until it starts to thicken. Add the granulated sugar and continue beating until you achieve stiff peaks.
- Dollop the whipped cream on top of the mousse. Top with shaved chocolate if desired.