Fluffiest Chocolate Mousse

Ingredients

• 6 oz semi-sweet chocolate (Ghirardelli premium baking bar and semi-sweet chocolate chips recommended; break bar into pieces)
• 2 tbsp unsalted butter
• 3 egg yolks (pasteurized, room temperature)
• 0.25 cup granulated sugar
• 1 cup heavy whipping cream (cold, divided)
• 1 tsp vanilla extract
• salt (pinch)
• 1 tbsp powdered sugar
• Garnishes (Whipped cream, mint leaves, raspberries, and shaved chocolate)

Steps

1. 1

   In a microwave-safe bowl, add the broken chocolate bar pieces, chocolate chips, and 2 tablespoons of unsalted butter.

2. 2

   Melt the chocolate and butter in the microwave, stirring between 10-20 second intervals, until the mixture is smooth and creamy. Be careful not to scorch the chocolate. Set aside.

3. 3

   In a medium bowl, using an electric mixer, mix the 3 egg yolks and 1/4 cup granulated sugar until the mixture is pale yellow and frothy. Set aside.

4. 4

   In a large, deep nonstick skillet, heat 1/2 cup of the heavy whipping cream over low heat just until it begins to steam.

5. 5

   Slowly stir the steaming whipping cream into the egg yolk mixture while stirring constantly to temper the eggs.

6. 6

   Once fully mixed, pour the mixture back into the skillet.

7. 7

   Heat the mixture until it reaches 160°F (71°C) while stirring constantly. Do not allow the mixture to boil or simmer.

8. 8

   Remove the skillet from the heat and stir in the melted chocolate mixture using a rubber spatula until thoroughly combined.

9. 9

   Stir in 1 teaspoon of vanilla extract and a pinch of salt.

10. 10

    Place the saucepan on a tray of ice or a covered ice pack to allow it to cool quickly. Continue to stir it occasionally while proceeding to the next step.

11. 11

    In a separate clean bowl, add the remaining 1/2 cup of cold heavy whipping cream and 1 tablespoon of powdered sugar. Ensure the bowl and beaters are free of any oil or water.

12. 12

    At low speed, mix the cream until it is fluffy and holds stiff peaks when the beaters are removed.

13. 13

    Once the chocolate mixture has cooled down (ideally to about 74°F / 23°C), carefully fold in the whipped cream using a spatula until no white streaks remain.

14. 14

    Spoon the chocolate mixture into serving dishes, such as 4 ramekins.

15. 15

    Cover the dishes and place them in the fridge to chill for at least 4 hours. Chilling overnight is recommended for a firmer set.

16. 16

    When ready to serve, top with additional whipped cream and garnish with shaved chocolate, mint leaves, and fresh raspberries or strawberries as desired.

Notes

For the best results, use high-quality chocolate with high cocoa butter content. If you cannot find pasteurized eggs, you can pasteurize them at home by heating whole eggs in water at 140°F for 3 minutes. For the whipped cream topping, chilling your bowl and beaters in the freezer beforehand helps achieve better volume. Avoid high speeds when whipping cream to prevent it from curdling.

Nutrition per serving

• dessert
• chocolate
• mousse
• french
• vegetarian
• gluten-free
• no-bake
• chilled