Airy Dark Chocolate Mousse — Mousse au Chocolat
French bistro staple, airy dark chocolate mousse made with whipped egg whites and a splash of rum, set chilled and topped with shaved chocolate.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Chop 120g dark chocolate. Separate 2 eggs, keeping yolks and whites. Measure rum, sugar, salt, and cream. Have a heatproof bowl, two clean bowls, and a spatula ready.
Build 1
Melt chocolate and butter in a heatproof bowl over barely simmering water, stirring 3 minutes until glossy and smooth. Remove from heat, cool 3 minutes. Whisk in both egg yolks and rum until combined and shiny.
Build 2
In a clean grease-free bowl, whisk both egg whites with salt over medium-high heat to soft peaks. Gradually add caster sugar, whisk to firm glossy peaks. In a third bowl, whip chilled cream to soft peaks.
Build 3
Fold one-third of egg whites into chocolate over low heat to loosen. Gently fold remaining whites in two additions with a spatula until no streaks remain. Fold whipped cream through in two additions until uniform. Preserve airiness.
Finish
Spoon mousse into two 250ml glasses or coupes, level the tops. Chill at least 2 hours at 4°C until set to a firm mousse texture.
Plate
Shave 5g dark chocolate over each serving just before serving.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.