Snack · 25 min · french

Mousse au Chocolat

Dark chocolate does the heavy lifting here, with eggs rounding it out. A French snack that takes 25 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 7 oz Dark chocolate
• 4 Eggs
• 2 tbsp Unsalted butter
• 0.5 cup Heavy cream
• 1 tbsp Espresso
• 0.25 tsp Sea salt

Steps

1. Chop the chocolate fine — small pieces melt evenly without seizing. Melt it with the butter and espresso over a bare simmer of water, stirring until glossy, then let it cool 5 minutes. Too hot and it scrambles the yolks; too cool and it seizes when the yolks go in.
2. Separate the eggs. Whisk the yolks into the chocolate one at a time until the mixture is thick and shiny. The salt goes in now — it does not make the mousse salty, it makes the chocolate taste more like itself.
3. Whip the cream to soft peaks — it should flop over when you lift the whisk, not stand at attention. Fold a third of it into the chocolate to loosen, then fold in the rest gently.
4. Beat the whites to soft, glossy peaks with no dry edges. Fold them in in three additions, cutting down the middle and turning the bowl, stopping the moment no white streaks remain. Over-folding deflates the mousse into chocolate pudding — still good, but not mousse.
5. Spoon into small cups and chill at least 3 hours. Serve with nothing, or with the barest whisper of whipped cream. Great mousse needs no garnish; it is the garnish.

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