This Perfect Chocolate Mousse is deeply chocolatey, creamy, airy and melts in your mouth smooth! Plus this recipe doesn't use raw eggs, so it's safe for consumption for anyone. Simple and delicious.EASY - This recipe is very easy to follow. There are some extra steps to pasteurize the egg yolks and whites, but these are not difficult. The work flow is indicated in the recipe as well. You can also choose to skip the cooking of the eggs (see recipe notes) for convenience. But if the eggs are raw, please note that it should not be served to pregnant mothers, the elderly, infants and young kids, and immunocompromised individuals.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. You can access metric weight measurements using the toggle button below the ingredient list.There is an overnight chilling time in the recipe.
7ozbittersweet chocolateyou can use semisweet chocolate for a sweeter mousse
½tspsea saltuse only ¼ tsp if you prefer not to actually taste the salt flavor
⅓cupwhite sugardivided. Half will be used for egg yolks, and the other half for egg whites.
Heat a pot over medium or medium high heat, with about 2 - 3 inches of water. Bring it to a simmer. This will be used as a double boiler / bain marie, for the yolks and egg whites.
Place the chocolate, butter, and salt in a microwave safe bowl, and microwave it in 20 - 30 second intervals, stirring in between. When the chocolate chips are about 75 - 80% melted, stir the chocolate butter mixture until all of the chocolate is melted. Set aside until needed.
In a large metal bowl, place the egg yolks, water, vanilla, and half of the sugar. Whisk to combine. Place the bowl over the pot of simmering water. Heat the egg yolks to 170°F while constantly whisking. Once heated, remove from the heat.
Add the butter and chocolate mix, and the bourbon (if using) into the egg yolk mix. Mix until well combined and then set aside.
In a clean, dry, metal mixing bowl, place the egg whites and the rest of the sugar. Heat the egg whites over the pot of simmering water while constantly whisking, until the mixture is heated to 170°F.
When the egg whites are heated, remove the bowl from the double boiler and attach it to your stand mixer with a whisk attachment. You can also use a hand mixer.
Whisk the egg whites until they are glossy and you have mid peaks. Mid peaks is beyond soft peaks, but not quite at stiff peaks.
Add about ¼ of the egg whites to the chocolate yolk mix, and mix it in to "loosen" the chocolate base.
Add the rest of the egg whites and carefully fold it in, until it's about 70 - 80% mixed through (some egg white streaks are still visible). Set aside.
Add the heavy cream into the same bowl that you used to whisk the egg whites. Whisk until you have soft peaks.
Add this cream to the chocolate mousse base and fold it in until mixed through.
Place the chocolate mousse in a shallow dish, or divide between 6 individual serving dishes.
Cover with plastic wrap and let it chill overnight.
Remove the chocolate mousse from the fridge about 30 - 45 minutes before serving. For best flavor, the mousse should not be completely chilled (which dampens the chocolate flavor), only a little cold.
Top it with shaved chocolate or whipped cream, and serve.
Notes on eggs
This recipe cooks the eggs to 170 F to make it safe for consumption for anyone.
Skipping the cooking of the eggs
You can choose to skip the step where you cook the eggs over a double boiler. In that case, the egg yolks should be whisked with the sugar and water. Then the warm chocolate and butter mix can be mixed into the egg yolks. The egg whites must be whisked with the sugar until glossy and at soft to mid peaks, and then folded through the chocolate base (as per the recipe).