Description

This classic Chocolate Mousse Cups recipe combines rich, high-quality dark chocolate with airy whipped cream and fluffy egg whites to create a light yet indulgent dessert. Perfectly smooth and creamy, these mousse cups can be prepared in just 20 minutes and chilled for a few hours to develop their luscious texture and deep chocolate flavor, making them an elegant treat for any occasion.

Ingredients

Scale

For the Chocolate Mousse

200g high-quality dark chocolate (70% cocoa or more)
300ml heavy cream
3 large egg whites
50g granulated sugar
1 tsp pure vanilla extract

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Instructions

Melt the Chocolate: Using a double boiler or microwave, gently melt the dark chocolate until smooth and fully combined. Remove from heat and allow it to cool slightly to avoid cooking the eggs in later steps.
Whip the Cream: In a chilled bowl, whip the heavy cream with vanilla extract until soft peaks form, which means the cream holds its shape softly without being too stiff.
Beat the Egg Whites: In a separate clean bowl, beat the egg whites with the granulated sugar until glossy peaks form. This aerates the whites, giving the mousse its light texture.
Combine Ingredients: Fold the melted chocolate gently into the whipped cream, ensuring even incorporation without deflating the cream. Next, carefully fold in the whipped egg whites, maintaining the airy texture of the mixture.
Chill the Mousse: Spoon or pipe the mousse mixture into serving cups. Refrigerate for at least 2 hours to allow the mousse to set and develop the perfect creamy, fluffy texture before serving.

Notes

Use high-quality dark chocolate with at least 70% cocoa content for the best rich flavor.
Make sure the bowl and beaters for whipping cream and egg whites are clean and dry for optimal volume.
Folding should be done gently to retain airiness and avoid deflating the mousse.
Refrigerate the mousse for a minimum of 2 hours, but overnight chilling will enhance texture and flavor.
Contains raw egg whites; ensure they are fresh or use pasteurized eggs for safety.