Chocolate Mousse

 Chocolate Mousse

Prep 15 min, Cook 0 min, Serves 4

Ingredients

150 g dark chocolate (60–70% cocoa)

3 large eggs, separated

30 g granulated sugar

1 pinch sea salt

100 ml heavy cream (optional for extra lightness)

Instructions

1 Break the chocolate into small pieces and melt it gently in a heatproof bowl over simmering water. Stir until smooth, then let it cool slightly.

2 In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Add the sugar and continue beating until glossy, firm peaks appear.

3 Stir the egg yolks into the warm (not hot) melted chocolate until fully combined.

4 Add one spoonful of whipped egg whites to loosen the chocolate mixture, then gently fold in the rest using slow, circular motions.

5 Whip the cream separately and fold it in gently at the end.

6 Divide the mousse into glasses and refrigerate for at least 2 hours until set.

Beginner Tips 

• Cool the chocolate slightly: If it’s too hot, it will scramble the egg yolks.
• Clean bowl for egg whites: Any grease stops them from whipping properly.
• Fold gently: Don’t stir fast slow folding keeps the mousse airy.
• Chill long enough: The mousse needs time to set; 2–3 hours are ideal.
• Use good chocolate: The flavor depends entirely on the chocolate quality.