Description

This indulgent chocolate mousse recipe is a decadent, creamy dessert perfect for satisfying any chocolate lover’s cravings. Made with bittersweet chocolate, whipped egg whites, and a touch of orange liqueur for a subtle citrus note, this mousse is light yet rich. Ready in just 25 minutes, it combines classic techniques to deliver a silky smooth texture topped with lightly sweetened whipped cream.

Ingredients

Scale

Chocolate Mixture

6 oz Bittersweet Chocolate (70-74% cocoa)
2 tbsp Butter
2 tbsp Orange Liqueur (optional)

Eggs and Sugar

4 large Eggs (separated yolks and whites)
1/2 cup Granulated Sugar

Whipped Cream Topping

1 cup Heavy Cream
2 tbsp Powdered Sugar
1 tsp Vanilla Extract

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Instructions

Melt Chocolate and Butter: Gently melt the bittersweet chocolate and butter together in a heatproof bowl set over a pan of simmering water or in short bursts in the microwave, stirring frequently until smooth. Remove from heat and stir in the orange liqueur if using. Let cool slightly.
Prepare Egg Yolks and Sugar: In a separate bowl, whisk the egg yolks with half of the granulated sugar until the mixture is pale, thick, and creamy. This helps incorporate air and build volume for the mousse.
Combine Chocolate and Egg Yolks: Slowly mix the slightly cooled chocolate mixture into the egg yolk mixture, folding carefully to maintain the airy texture.
Whip Egg Whites: In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining granulated sugar and continue to beat until stiff, glossy peaks develop. This step is critical to achieve the mousse’s light texture.
Fold Egg Whites into Chocolate Mixture: Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then fold in the remaining egg whites carefully to keep the mousse fluffy and airy.
Chill the Mousse: Divide the mousse into serving dishes or glasses and refrigerate for at least 2 hours to set and develop flavor.
Prepare Whipped Cream Topping: Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Pipe or spoon the whipped cream over the set mousse before serving for a creamy, sweet contrast.

Notes

Use fresh, high-quality bittersweet chocolate between 70% and 74% cocoa for the best flavor and texture.
Separating eggs carefully and ensuring no yolk contaminates the whites will help achieve perfect peaks.
Orange liqueur is optional but adds a subtle citrus flavor that complements the chocolate beautifully.
This mousse contains raw eggs; use fresh, high-quality eggs and consider pasteurized eggs if concerned about food safety.
Can be prepared a day ahead and stored covered in the refrigerator.