Creamiest Chocolate Mousse

    (76)
    1 hour 45 mins

    This is one of the best chocolate mousses I've ever tried. It's so creamy. I personally make the mousse without any alcohol added. Garnish with whipped cream and chocolate shavings for an extra special effect.


    73 people made this

    Ingredients
    Serves: 10 

    • 220g dark chocolate, chopped
    • 7 eggs, separated, egg yolks beaten
    • 30g (1,1/2 tablespoons) caster sugar
    • 1 pinch salt
    • 300ml (1¼ cups) thickened 35% cream
    • 1 tablespoon kirschwasser or cherry liqueur (optional)

    Directions
    Prep:45min  ›  Cook:1hr  ›  Ready in:1hr45min 

    1. Melt chocolate in a double boiler (or in a bowl over a pot of simmering water) until mostly melted. Remove from heat and stir until smooth. Set aside to cool slightly.
    2. In a separate bowl, whip cream till medium stiff peaks form but do not allow it to become grainy. Set aside.
    3. In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar and continue whipping to medium stiff peaks. Fold in the beaten egg yolks and kirshwasser.
    4. Fold in the melted chocolate until completely incorporated, then fold in whipped cream and blend evenly. Spoon into dessert cups and chill until firm, about 1 hour.
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    Reviews and ratings
    Global ratings:
    (76)

    Reviews in English (59)

    by
    158

    Here's what you do-- add 1/4 teaspoon of cream of tartar to the egg whites after you've begun to froth them. This will keep everything from separating. I served this mousse hours later and it was incredibly smooth, rich, and delicious. I also made a ginger syrup by boiling some slices of ginger with a couple tablespoons of water and white sugar, then straining the ginger. I added this to half the batch to make some regular chocolate mousse and some ginger chocolate mousse (topped with candied ginger). Both came out great. Thank you!  -  25 Feb 2008  (Review from Allrecipes US | Canada)

    by
    95

    This is a wonderful recipe. Advice for others --- the mousse is not made to sit. It's supposed to be prepared, then eaten.... Letting it sit in the ice box will allow the proteins and fats to break down and seperate. So... EAT EAT EAT!!  -  10 Apr 2007  (Review from Allrecipes US | Canada)

    by
    70

    I can't really rate the recipe because I haven't made it yet, but I was reading some of the comments and I have some advice. Add a tablespoon or so of corn syrup to the melted chocolate to solve the clumping issue. The molecular structure of the glucose in the corn syrup helps to prevent crystallization. It is very often added to frostings, puddings and jelly for this reason.  -  25 Oct 2007  (Review from Allrecipes US | Canada)

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