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Melt the chocolate: Chop the dark chocolate into small pieces and place it in a heatproof bowl. In a small saucepan, heat 1/2 cup of the heavy cream over medium heat until it just begins to simmer (don’t let it boil). Pour the hot cream over the chopped chocolate and stir until the chocolate is fully melted and smooth. Set aside to cool slightly.
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Whisk the egg yolks: In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until smooth and creamy.
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Combine egg yolk mixture with chocolate: Gradually whisk the egg yolk mixture into the melted chocolate. Stir until fully combined and smooth. Set aside to cool completely, about 10-15 minutes.
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Whip the egg whites: In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form. This can be done using a hand mixer or stand mixer.
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Whip the cream: In another bowl, whip the remaining 1/2 cup of heavy cream until it forms soft peaks.
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Fold everything together: Once the chocolate mixture has cooled to room temperature, gently fold in the whipped cream until well combined. Then, fold in the whipped egg whites, being careful not to deflate the mixture, until everything is smooth and airy.
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Chill the mousse: Spoon the mousse into individual serving dishes or one large bowl. Refrigerate for at least 2 hours, or until the mousse is firm and set.
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Serve: Serve the mousse chilled, topped with whipped cream, fresh berries, or grated chocolate for an extra touch of elegance.
Serving and Storage Tips:
- Serve fresh: Chocolate mousse is best enjoyed within 1-2 days of making it for the freshest flavor and texture.
- Storage: Store any leftovers in the refrigerator for up to 3 days. Make sure to cover the mousse with plastic wrap or a lid to prevent it from absorbing any odors in the fridge.
Variants:
- White Chocolate Mousse: Use white chocolate instead of dark chocolate for a sweeter, milder version of this mousse.
- Coffee or Liqueur Infused Mousse: Add a splash of coffee, Kahlua, or Baileys to the chocolate mixture for a grown-up twist.
- Vegan Mousse: Substitute the eggs with aquafaba (the liquid from a can of chickpeas) for the whipped egg whites, and use dairy-free chocolate and coconut cream for a dairy-free version.
FAQ:
1. Can I make this mousse without eggs? Yes, you can make a mousse without eggs. Try using aquafaba (chickpea brine) as a substitute for the egg whites, and substitute the egg yolks with an extra portion of whipped cream or a little cornstarch to help thicken the mousse.
2. Can I use milk chocolate instead of dark chocolate? You can use milk chocolate, but the mousse will be much sweeter and less intense in chocolate flavor. If you prefer a sweeter mousse, this is a great option!
3. Can I freeze chocolate mousse? While chocolate mousse is best served fresh, you can freeze it for up to a month. Let it thaw in the fridge before serving for the best texture.
4. Can I make this mousse ahead of time? Yes, chocolate mousse is a great make-ahead dessert. Just prepare it the night before and let it set in the fridge overnight.
