All of us love the idea of chocolate! Or it would be safe to say that if there is one thing that can make us all happy on a messed-up day, it’s chocolate. But we cannot eat the same chocolate bar every day (actually we can!), but no for real, the world deserves to have as many recipes with chocolate as possible. People like to consume chocolate in all its forms - whether it’s a plain milk chocolate bar, chocolate cookies, chocolate cake, chocolate milkshake, or the rich and creamy chocolate mousse.
By this time, we know you are craving chocolate; and what’s a better way to satisfy your chocolate craving than by making a chocolate mousse? We have an ultimate chocolate mousse recipe that can easily be made with a few ingredients. The best part about this recipe is that it only requires a few ingredients but is so delicious that you cannot resist begging for more.
I think we have created enough hype about this recipe, so without any further ado, let’s get this started.
This recipe does not need a lot of ingredients and can be made with just a few items. I mean, just four ingredients, and boom! Your chocolate mousse is ready.
You will need:
- Raw eggs: 4 large
- Granulated Sugar: ¼ cup
- Heavy whipping cream: 2 ½ cups
- Semisweet chocolate: 1 bar of 8 oz.
The key is to use your favorite chocolate bar in the recipe, either semisweet or bittersweet or any type of your choice.
It is important to take care of every step during the mixing of the ingredients because, although the recipe has a few steps, you have to keep some tips and tricks in your mind - otherwise, its consistency will ruin, and your recipe will not be as good.
Take the chocolate bar and chop it into uniform, tiny, fine pieces. Finely chopped chocolate melts nicely in the cream and gives you the desired texture. Once chopped, set it aside.
Break the eggs and separate the egg yolks and egg whites into two different bowls. Set the egg whites aside for later use, we are going to deal with the yolks for now.
Add granulated sugar in the egg yolks and mix with a whisk for about half a minute.
It’s time to add the richness of cream to the recipe. But don’t add all the cream at once - otherwise, your chocolate mousse will not be as creamy. You are going to use it in two different batches. One is to prepare the ganache, and the other one will be beaten up with the egg whites later.
Take 1 ½ cup heavy whipping cream in a saucepan and put it on the stove at low heat until it is warmed up. Once it is nicely warm, turn off the heat and add the previously chopped chocolate. Mix with a whisk until the chocolate is melted and a homogenous mixture is obtained.
If you chop your chocolate into very tiny, fine pieces - it won’t take much time. Your chocolate ganache is ready, so set it aside.
Now is the time to bring those resting egg whites into work. Turn on the electric beater and beat them up until stiff peak forms. It is going to take some time, and you have to make sure that the stiff peak has formed - otherwise, your chocolate mousse will be too runny.
Moreover, you need to ensure that the egg whites are not ‘over-mixed’. It is something that gets neglected by most people and destroys the consistency of your chocolate mousse.
While you are beating the eggs, you are incorporating air bubbles into the mixture, making it a voluminous, smooth and soft mix.
Mix the beaten egg whites into the melted chocolate in three batches. Add one-third of the egg whites into the chocolate, and give it a nice mix. Add another one-third into the mixture and fold it in and then add the last one-third and mix it well.
We had left one cup of whipping cream earlier to use in the mixture. Take that and beat it up with an electric beater. Pour it into the chocolate mixture and fold in.
Pour this chocolate ganache into glass bowls and toss them in the refrigerator for about 6 hours.
Voila! Your chocolate mousse is ready.
Serve Your Chocolate Mousse Exquisitely
The beautiful texture and the amazing color of your chocolate mousse can be enhanced by serving it inappropriate serving bowls. At Smarty, we manufacture plastic bowls that are both elegant and durable. They will surely be the real deal at your party table.
Check out our 4 qt. Clear Square Plastic disposable bowls that are just perfect to serve your chocolate mousse.
Your guests will be in an awe of how deliciously you have made this chocolate mousse and how beautifully you have presented it.
Making a perfect chocolate mousse is not something anyone can be good at. There are a few mistakes people make during the process that ruins the taste and consistency of this dessert and wonder why that happens. Here are the answers to some of your most commonly asked questions about this recipe.
Are Raw Eggs Safe to Eat?
Well, Yes! Raw eggs are safe to eat. But if you don’t want to consume raw eggs, you can get pre-pasteurized eggs from your nearby store.
Why is My Chocolate Mousse Too Soft?
It’s because you didn’t add enough chocolate to the recipe, or it wasn’t liquid enough. Chocolate gives the right texture to the mousse when it is cooled down.
Why is My Chocolate Mousse Grainy?
The chocolate ganache, when added, was too cool. If you feel like your ganache has cooled down, reheat it in the microwave before adding in the mousse.
How Long Does a Chocolate Mousse Last?
It can last for about 4 days in the refrigerator.