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Recipe from Simpler Savory

The recipe

Chocolate Mousse

Prep
20 min
Cook
5 min
Total
25 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
380

2× the original author values. Recipe yield: 6 servings.

calories
760

3× the original author values. Recipe yield: 6 servings.

calories
1140
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 8 ounces dark chocolate (60–70%) — chopped finely
  • 3 tablespoons unsalted butter — room temperature, optional for gloss
  • 3/4 cup heavy cream — warmed to just simmering
  • 1/4 cup whole milk — optional, for a lighter base
  • 1/4 cup granulated sugar — or to taste; see notes for alternatives
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt — a pinch to enhance chocolate
  • 1 1/4 cups heavy whipping cream — well chilled
  • 2 large egg yolks — optional, for richness
  • 2 large egg whites — optional, whipped to soft peaks
  • 1 tablespoon granulated sugar — for whipping egg whites; optional
  • 1 large ripe avocado — per cup of melted chocolate; dairy-free option
  • 1 tablespoon unsweetened cocoa powder — adds structure and deeper chocolate flavor
  • 2–4 tablespoons allulose or powdered erythritol blend — to taste, for sugar-free/low carb

Instructions

  1. Finely chop the dark chocolate and place it in a heatproof bowl with the room-temperature butter.
  2. Warm the cream, milk, and sugar in a small saucepan over medium heat until the edges just simmer; remove from heat and stir in vanilla and salt.
  3. Pour the hot cream mixture over the chocolate. Let sit 1 minute, then stir from the center outward until glossy and completely smooth.
  4. If using eggs, whisk yolks in a small bowl. Slowly stream in a little warm ganache while whisking, then return the mixture to the bowl and whisk until satin-smooth.
  5. Let the chocolate base cool to just warm (not hot) so it won’t deflate the cream or scramble eggs.
  6. Whip the chilled heavy cream to soft peaks—billowy and smooth, not stiff or grainy. Chill briefly if kitchen is warm.
  7. If using egg whites, beat with 1 tablespoon sugar to glossy soft peaks with gentle curls on the whisk.
  8. Stir one-third of the whipped cream into the chocolate to lighten.
  9. Gently fold in the remaining cream with a wide spatula until no streaks remain. If using egg whites, fold them in last. Taste and adjust sweetness or salt.
  10. Spoon mousse into glasses or bowls and tap gently to settle bubbles.
  11. Chill at least 1 hour for softly set mousse or 2–3 hours for a firmer, sliceable texture.
  12. Before serving, top with shaved chocolate, lightly sweetened whipped cream, or fresh berries.
  13. For avocado chocolate mousse, blend ripe avocado with melted dark chocolate, cocoa powder, vanilla, sweetener, and a pinch of salt until completely silky with no green flecks.
  14. Portion and chill as above until set; whisk briefly after chilling if needed for extra sheen.

Notes

Storage: Cover each cup with plastic wrap pressed to the surface and refrigerate up to 3 days. For best texture, let sit at room temperature 10–15 minutes before serving. Do not freeze classic versions with whipped cream or egg whites (they can separate). Avocado-based mousse freezes up to 1 month; thaw slowly in the fridge and whisk briefly to restore sheen. For low carb or sugar free versions, use 70–85% chocolate and sweeten with allulose or a powdered erythritol blend to taste.

Source: https://simplersavory.com/chocolate-mousse/