Creamy rich chocolate mousse

Here’s a creamy, rich chocolate mousse that’s smooth, silky, and deeply chocolatey—made without alcohol and with clear, easy steps.

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🍫 Creamy Rich Chocolate Mousse

Yield

4–6 servings

Prep Time

20 minutes

Chill Time

2–4 hours

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🧈 Ingredients

• 6 oz (170 g) high-quality dark chocolate (60–70%), finely chopped

• 3 tablespoons unsalted butter

• 3 large eggs, separated (room temperature)

• ¼ cup (50 g) granulated sugar, divided

• 1 cup (240 ml) heavy whipping cream, cold

• 1 teaspoon vanilla extract

• Pinch of salt

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🔥 Directions

1. Melt the Chocolate

1. Place chopped chocolate and butter in a heatproof bowl.

2. Melt gently using:

   • A double boiler or

   • Microwave in 20–30 second intervals, stirring each time

3. Stir until smooth and glossy.

4. Let cool slightly (warm, not hot).

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2. Make the Egg Yolk Base

1. In a bowl, whisk egg yolks with 2 tablespoons sugar until pale and thick.

2. Slowly whisk the melted chocolate into the yolks.

3. Add vanilla extract and salt.

4. Set aside.

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3. Whip the Egg Whites

1. In a clean bowl, beat egg whites until foamy.

2. Gradually add remaining 2 tablespoons sugar.

3. Beat until soft peaks form.

   • Do not overbeat or they’ll be dry.

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4. Whip the Cream

1. In another bowl, whip cold heavy cream until soft peaks form.

2. Stop as soon as it holds shape—overwhipping makes mousse grainy.

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5. Fold Everything Together

1. Gently fold ⅓ of the whipped cream into the chocolate mixture to lighten it.

2. Fold in the remaining whipped cream carefully.

3. Gently fold in the egg whites in two additions.

   • Use a spatula and a light hand to keep it airy.

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6. Chill

1. Spoon mousse into serving glasses or bowls.

2. Cover and refrigerate at least 2 hours (4 hours is best).

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✨ Optional Toppings

• Whipped cream

• Chocolate shavings

• Fresh berries

• Cocoa powder dusting

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🧠 Tips for Perfect Mousse

• Use good chocolate—it’s the main flavor.

• Fold gently to keep the mousse light and fluffy.

• If you want it extra rich, use chocolate closer to 70%.

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Variations

• Milk Chocolate Mousse: Replace dark chocolate with milk chocolate and reduce sugar slightly.

• Extra Dark: Use 72% chocolate and add 1 extra tablespoon sugar.

• Egg-Free Version: I can share a cooked, custard-style mousse if you prefer.