Chocolate Mousse with Whipped Cream (Printable)

Rich, velvety chocolate mousse layered with airy whipped cream and chocolate shavings. An elegant French dessert.

# What You'll Need:

→ Chocolate Mousse

01 - 5.3 oz dark chocolate (minimum 60% cocoa), chopped
02 - 3 large eggs, separated
03 - 1.4 oz granulated sugar
04 - 1 pinch of salt
05 - 6.8 fl oz heavy cream, chilled

→ Whipped Cream & Topping

06 - 3.4 fl oz heavy cream, chilled
07 - 1 tbsp powdered sugar
08 - 0.7 oz dark chocolate, for shavings

# How to Make It:

01 - Melt the 5.3 oz dark chocolate in a heatproof bowl set over a pan of simmering water using a double boiler method. Stir until completely smooth, then remove from heat and let cool slightly.
02 - In a clean bowl, whisk the egg yolks with 0.7 oz of the sugar until the mixture becomes pale and creamy. Gradually fold in the melted chocolate until fully incorporated.
03 - In a separate bowl, beat the egg whites with salt until soft peaks form. Gradually add the remaining 0.7 oz sugar while continuing to beat until stiff peaks form.
04 - Gently fold the whipped egg whites into the chocolate mixture in three batches, being careful not to deflate the aerated mixture.
05 - In another bowl, whip the 6.8 fl oz chilled heavy cream to soft peaks. Fold gently into the chocolate mixture until just combined.
06 - Divide the mousse evenly among 4 serving glasses or bowls. Refrigerate for at least 2 hours, or until the mousse is completely set.
07 - Whip the 3.4 fl oz heavy cream with 1 tbsp powdered sugar until soft peaks form.
08 - Top each chilled mousse with a dollop of whipped cream. Using a vegetable peeler, create chocolate curls from the remaining 0.7 oz chocolate and sprinkle over the whipped cream. Serve immediately while chilled.

# Expert Advice:

01 -
  • The contrast between the deeply rich chocolate and the cloud-like whipped cream creates this perfect balance that makes you close your eyes with each bite.
  • Its deceptively impressive looking but actually quite forgiving if your technique isnt perfect, which is exactly why I keep coming back to it for dinner parties.
02 -
  • If your chocolate seizes and becomes grainy when melting, you can often rescue it by immediately whisking in a tablespoon of warm cream to smooth it back out.
  • The success of your mousse largely depends on how you fold the ingredients rather than how vigorously you mix them, a lesson that took me several flat batches to truly understand.
03 -
  • For the silkiest possible mousse, strain your melted chocolate mixture through a fine sieve before folding in the whipped ingredients to remove any tiny bits that didn't fully melt.
  • The difference between a good chocolate mousse and a transcendent one often comes down to temperature control throughout the process, keeping everything cool but not cold.

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