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Dark Chocolate Mousse in a cocktail glass with a square of dark chocolate for a garnish.

Dark Chocolate Mousse

Maureen Reynolds
This creamy dark chocolate mousse is so easy to make, and is the perfect dessert for a dinner party with friends, or dinner with family!
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Prep Time 30 minutes
Course Dessert
Cuisine French
Servings 4 servings

Equipment

  • sauce pan
  • 2 metal or glass mixing bowls Or use double boiler in place of sauce pan and one mixing bowl.
  • stand mixer with whisk attachment Or hand mixer
  • candy thermometer

Ingredients
  

  • ½ cup granulated sugar
  • 1 large egg
  • 4 large egg yolks
  • 8 ounces dark chocolate (70% minimum), chopped
  • 2 cups heavy cream (whipping cream)

Instructions

  • Place 1 mixing bowl into the freezer to chill. Chop chocolate and set aside.

Prepare pâte à bombe

  • Fill sauce pan with about 2 inches of water and place 2nd mixing bowl over top, so that it is not touching the water below. Bring to a simmer.
  • Add sugar, egg, and egg yolks to the bowl and whisk beat with a wire whisk, using a spatula continue to stir mixture constantly until it reaches 140 to 145 degrees on a candy thermometer.
  • Transfer mixture to bowl of electric mixer and beat with wire whisk until pale in colour and thickened.

Melt chocolate

  • While egg mixture is whipping, clean the bowl and reuse to melt the chocolate over the simmering water. Once melted, remove from heat and fold into the whipped egg mixture, using a rubber spatula, until well blended.

Whip Cream and Assemble

  • Remove the bowl from the freezer, add the heavy cream and whip with a hand mixer until stiff peaks form.
  • Beat ⅓ of the whipped cream into the chocolate mixture, then using a spatula, gently fold in remaining whipped cream until no streaks of whipped cream remain. Divide between 4 to 6 serving dishes and refrigerate until ready to serve.

Notes

  • Create a double boiler by heating a small amount of water in a saucepan and placing a bowl over top to heat egg/sugar mixture, and to melt chocolate.  Be sure the water does not touch the bottom of the bowl.
  • Be sure to heat egg/sugar mixture to 140-145 degrees, stirring constantly.
  • After transferring eggs to mixer, wash bowl throughly, dry and use it to melt the chocolate.
  • If you don't have a stand mixer, use a hand mixer to whip the eggs.
  • Chilling the bowl and beaters help the whipped cream to beat to nice stiff peaks.
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https://www.redcottagechronicles.com/recipe/dark-chocolate-mousse/