🍫 Double Chocolate Mousse
Silky • Deep Chocolate • No Baking
Serves 4
Ingredients
Chocolate Base
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6 oz (170 g) dark chocolate (60–70%), chopped
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2 tbsp unsalted butter
Mousse Body
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3 large eggs, separated
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¼ cup granulated sugar
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1 cup heavy cream, cold
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1 tsp vanilla extract
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Pinch of salt
🥣 Instructions
1. Melt the Chocolate
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Melt chocolate + butter gently (double boiler or microwave in short bursts).
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Stir until smooth.
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Let cool until warm, not hot.
2. Build the Chocolate Base
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Whisk egg yolks into melted chocolate one at a time.
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Add vanilla and salt.
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Mixture should be glossy and thick.
3. Whip the Cream
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Whip heavy cream to soft peaks.
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Gently fold into chocolate mixture in two additions.
4. Whip the Egg Whites
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Beat egg whites until foamy.
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Slowly add sugar.
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Whip to stiff, glossy peaks.
5. Fold & Set
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Fold egg whites into mousse gently (don’t rush).
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Spoon into glasses or ramekins.
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Chill 2–4 hours until set.
✨ Optional Finishes
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Shaved dark chocolate
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Cocoa powder dusting
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Whipped cream
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Fresh berries
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Sea salt flakes (highly recommended)
🤔 Q & A (Mousse Mastery)
Q: Why “double” chocolate?
A: Melted chocolate + cocoa depth from dark chocolate = richer flavor than whipped cream alone.
Q: Can I skip raw eggs?
A: Yes.
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Replace egg whites with an extra ½ cup whipped cream
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Texture will be denser but still great
Q: My mousse is grainy—what happened?
A:
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Chocolate too hot
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Overmixed when folding
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Cream whipped too stiff
Soft peaks + gentle folding = silk.
Q: How long does it keep?
A: Up to 48 hours refrigerated, covered.
Q: Can I freeze it?
A: Yes—turns into a chocolate semifreddo. Thaw 10 minutes before serving.
🥑 Keto-Friendly Version (Quick Swap)
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Dark chocolate: 85–90%
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Sugar → powdered allulose or monk fruit
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Everything else stays the same
Net carbs drop hard, flavor stays rich.
🔥 Pro Tips
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Use good chocolate—this dessert exposes shortcuts
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Chill bowls for cream whipping
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Fold like you’re afraid of popping bubbles (because you should be)
