Best Classic Chocolate Mousse Recipes

CLASSIC CHOCOLATE MOUSSE

Steps:

• For mousse: Heat whipping cream gently in double-boiler or small saucepan until it comes to a simmer.
• Remove from heat and add chocolate.
• Stir until the chocolate has completely melted.
• Whisk in the egg yolks and brandy.
• Set aside to cool completely.
• Beat 1/3 cup cream, sugar and vanilla in medium bowl to stiff peaks.
• Fold into cooled chocolate mixture.
• Spoon into wineglasses.
• Cover with plastic wrap and refrigerate until firm, about 3 hours.
• For cream: Beat cream, sugar and brandy in medium bowl to soft peaks.
• Top mousse with dollops of cream.

CLASSIC CHOCOLATE MOUSSE

Steps:

• Beat 1/2 cup cream in a medium bowl until stiff peaks form; cover and chill.
• Combine egg yolks, espresso, salt, and 2 tablespoons sugar in a large metal bowl. Set over a saucepan of gently simmering water (do not allow bowl to touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160°F, about 1 minute.
• Remove bowl from pan. Add chocolate; whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.
• Using an electric mixer, beat egg whites in another medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 tablespoon sugar. Increase speed to high and beat until firm peaks form.
• Fold egg whites into chocolate in 2 additions; fold whipped cream into mixture just to blend.
• Divide mousse among six teacups or 4-ounce ramekins. Chill until firm, at least 2 hours. DO AHEAD: Mousse can be made 1 day ahead; cover and keep chilled. Let stand at room temperature for 10 minutes before serving.
• Before serving, whisk remaining 1/4 cup cream in a small bowl until soft peaks form; dollop over mousse.

CLASSIC CHOCOLATE MOUSSE

Steps:

• Place the chocolate pieces into a heatproof bowl and place over a bowl of barely simmering water, making sure the bottom of the bowl is not touching the water (this ensures the chocolate is evenly melted and prevents burning). When the chocolate has melted, remove from the heat.
• Take the egg whites and whisk until they form soft peaks. Stir in the sugar and whisk until well combined and glossy.
• In a different bowl, whisk the egg yolks then beat them into the melted chocolate with a wooden spoon. This can become quite hard work as the mixture becomes quite stiff but take a spoonful of the egg whites and add to the chocolate mixture to loosen it. Then gently fold in the rest of the egg whites and the sugar, (taking care not to over-mix) to combine the ingredients. The mixture needs to be light and fluffy.
• Spoon the mixture into small pots or one large bowl, cover and allow to set in the fridge for at least 4 hours.