Chocolate Mousse for Beginners Recipe

In honor of everyones favorite made-up holiday, Ive simplified my already very simple chocolate mousse recipe. Besides being super easy to do, this ended up being the most delicious, perfectly textured chocolate mousse Ive ever enjoyed. I was thrilled with that part of this exercise, but I was left slightly annoyed knowing that Ive been making chocolate mousse all these years with a completely unnecessary step in the recipe.

One of the keys to this streamlined method is having access to a metal mixing bowl you can place directly over the heat. If you dont, you can use a saucepan but its much harder to get the whisk into the corners of the pan. The other key tips are: use really nice chocolate (duh), and do not over-whip the cream. Whether youre a beginner making this for the first time, or an expert looking to save a step, I think this is the perfect chocolate mousse, and I really do hope you give it a try soon. Enjoy!

Ingredients

• 3 ounces dark chocolate (62% cacao is ideal)
• 1 tablespoon unsalted butter
• 2 large egg yolks
• 1 tablespoon white sugar
• 1/4 cup water
• 1 tiny pinch salt
• 1/2 cup chilled heavy whipping cream

Directions

1. Break up or chop the chocolate into small pieces and set aside with the butter.
2. Add egg yolks, sugar, water, and salt to a metal mixing bowl. Cook, whisking, directly over medium-low heat until the mixture is thick, foamy, and hot to the touch (145 to 150F / 63 to 65C).
3. Note: This mixture can also be cooked in a saucepan, but make sure the whisk is getting into the corners of the pan so the egg doesnt stick.
4. Once the yolk mixture is thick and hot, add the chocolate and butter, and whisk until all the chocolate is melted.
5. Let the mixture rest for a few minutes on the counter, whisking occasionally to further cool it to just above or at room temperature. The chocolate mixture should not go into the whipped cream while still warm. However, if it cools for too long, it may become too firm to fold in properly.
6. Whisk the cold cream until medium stiff peaks form. Be cautious not to over-whisk, as this will cause the cream to separate, and the final texture will be grainy.
7. Transfer about 1/3 of the chocolate mixture into the whipped cream, and gently fold with a spatula until almost incorporated.
8. Gently fold in the remaining chocolate, trying to keep as much air in the mixture as possible.
9. Transfer the mousse into 4 serving dishes, wrap, and chill for at least 1 hour before serving.

Chef's Notes

You can use 1/4 cup water as specified, or replace part of the water with another liquid like a combination of 2 tablespoons water and 2 tablespoons cold coffee, or 3 tablespoons water and 1 tablespoon rum for a different flavor profile.

Nutrition Facts (per serving)

• Calories: 227
• Fat: 19g (25% Daily Value)
• Saturated Fat: 11g (56% Daily Value)
• Cholesterol: 181mg (60% Daily Value)
• Sodium: 48mg (2% Daily Value)
• Carbohydrates: 9g (3% Daily Value)
• Protein: 5g (10% Daily Value)
• Calcium: 44mg (3% Daily Value)
• Iron: 1mg (6% Daily Value)
• Potassium: 108mg (2% Daily Value)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary depending on your calorie needs.