Airy Chocolate Mousse with Cream

The first spoonful of chocolate mousse should be rich in chocolate but still light and airy. For my version, I whip the cream and egg whites separately before folding them into the chocolate mixture. A few chocolate chips add a little bite.

Choose dark chocolate

Use dark chocolate with at least 75% cocoa, as in my original recipe. Melt it gently over a warm water bath. The bowl should not touch the water, and no water should get into the chocolate.

Keep the mousse airy

Whip the egg whites in a clean, grease-free bowl. Whip the cold cream to soft or just-firm peaks rather than a grainy texture. Stir a small spoonful into the chocolate mixture to loosen it, then gently fold in the remaining cream followed by the egg whites.

Chill and decorate

Allow at least three hours in the fridge. Six small glasses or dishes help the mousse chill evenly. Add raspberries and mint just before serving. If you want to shape quenelles, make sure the mousse is firm enough; otherwise serve it straight from the glass.

Prepare fresh and keep chilled

This mousse contains raw eggs. Use very fresh eggs, clean bowls and utensils, and refrigerate the portions immediately after filling. Prepare it on the day you intend to eat it and take it out of the fridge just before serving.

Kitchen tip

Whip the whites before the cream, or use separate clean beaters. Even a little fat in the egg-white bowl can make it harder to whip.

Easy recipe

Airy Chocolate Mousse with Cream

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Airy chocolate mousse with dark chocolate, whipped cream and egg whites. Makes six small portions, with tips for folding and chilling.

Prep time

20 min

Yield

6 servings

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Ingredients

− 6 +

• 150 gdark chocolate, at least 75% cocoa
• 3(organic) eggs, medium, very fresh
• 250 mlwhipped cream, 30% fat, chilled
• 20 gsugar
• 10 gchocolate drops
• optional mint and raspberries for decoration

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Instructions

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1. Break the chocolate into pieces and gently melt over a warm water bath. Remove and leave to cool slightly; it should still be fluid and only lukewarm.
2. Separate the eggs. Whip the whites to firm peaks in a clean, grease-free bowl and refrigerate. In a separate bowl, whip the cold cream to soft or just-firm peaks and refrigerate.
3. Beat the yolks and sugar until pale and foamy. Gradually stir in the melted chocolate once it is no longer hot.
4. Briskly stir in a spoonful of whipped cream to loosen the mixture. Gently fold in the remaining cream with a spatula, then fold in the egg whites in two batches. Briefly fold in the chocolate chips last.
5. Divide between six small dishes or glasses, cover and refrigerate for at least 3 hours until chilled and set. Decorate with mint and raspberries just before serving, if desired.

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Nutrition per serving

Calories

329 kcal

Protein

6.3 g

Carbohydrates

17.5 g

Sugar

11.9 g

Fat

26 g

Saturated fat

15.1 g

Fibre

2.8 g

Salt

0.2 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace