Valentine Chocolate Mousse (Printable View)

A rich, silky chocolate mousse featuring dark chocolate, whipped cream, and a light, airy texture.

# What You’ll Need:

→ Chocolate Base

01 - 5 oz high-quality dark chocolate (minimum 60% cocoa), chopped
02 - 2 tbsp unsalted butter, cubed

→ Mousse Mixture

03 - 3 large eggs, separated
04 - 1/4 cup granulated sugar
05 - 1 tsp pure vanilla extract
06 - 1 pinch salt

→ Whipped Cream

07 - 2/3 cup heavy cream (cold)

→ Garnish (optional)

08 - Fresh raspberries or strawberries
09 - Shaved chocolate
10 - Mint leaves

# Cooking Steps:

01 - Set a heatproof bowl over a pan of simmering water to create a double boiler. Add chopped chocolate and butter cubes, stirring continuously until completely smooth and melted. Remove from heat and allow to cool for 5 minutes.
02 - In a large mixing bowl, whisk egg yolks with half the sugar (2 tbsp) and vanilla extract until the mixture becomes pale yellow and creamy. Gradually pour in the cooled chocolate mixture while whisking constantly until fully incorporated.
03 - Using a clean, dry bowl, beat egg whites with a pinch of salt until soft peaks form. Slowly add the remaining sugar and continue beating until stiff, glossy peaks form—this creates the signature airy texture.
04 - In a separate chilled bowl, whip the cold heavy cream until soft peaks form. Be careful not to overwhip as the cream should remain foldable.
05 - Gently fold one-third of the whipped cream into the chocolate mixture to lighten it. Add the remaining cream and fold using a rubber spatula with a figure-eight motion until just combined.
06 - Add the beaten egg whites in three separate additions, folding gently after each addition. Use light, sweeping motions to maintain the air structure—stop when no white streaks remain.
07 - Spoon or pipe the mousse into individual serving glasses or ramekins, filling about 3/4 full. Refrigerate for at least 2 hours or until completely set and firm to the touch.
08 - Just before serving, top each mousse with fresh berries, a scattering of chocolate shavings, and a small mint sprig. Serve chilled with crisp butter cookies or ladyfingers on the side.

# Expert Tips:

01 -
  • The texture impossibly light yet intensely chocolatey in a way that makes people go quiet after the first bite
  • It comes together faster than most desserts but tastes like something from a patisserie window
02 -
  • Overmixing is the enemy of airy mousse, so stop folding the moment everything comes together even if tiny streaks remain
  • Cold egg whites and cream whip up better than room temperature ones, so keep them in the fridge until the last possible second
03 -
  • If your chocolate seizes and becomes grainy, whisk in a teaspoon of vegetable oil one drop at a time until it smooths out again
  • The mousse is ready when a dollop dropped back into the bowl sits on the surface rather than sinking immediately

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