Introduction:
Indulge in the creamy and decadent goodness of a classic mousse recipe. This light and airy dessert is perfect for any occasion, whether it’s a fancy dinner party or a casual family gathering. With just a few simple ingredients, you can whip up this elegant treat in no time!
Preparation time: 15 minutes | Cooking Time: 4 hours | Total Time: 4 hours 15 minutes | Serves: 4
Ingredients:
- 1 cup heavy cream
- 1/4 cup sugar
- 1 tsp vanilla extract
- 4 oz bittersweet chocolate, chopped
- 2 egg whites
- Pinch of salt
Instructions:
- In a small saucepan, heat the heavy cream, sugar, and vanilla extract over medium heat until it just begins to simmer.
- Remove from heat and stir in the chopped chocolate until smooth. Let cool to room temperature.
- In a clean, dry bowl, whip the egg whites and salt until stiff peaks form.
- Gently fold the chocolate mixture into the whipped egg whites until fully combined.
- Divide the mousse into serving dishes and refrigerate for at least 4 hours until set.
- Serve chilled and enjoy!
Nutrition Information:
Calories: 320 || Fat: 25g || Carbohydrates: 20g || Protein: 3g
What I Love About This Recipe?
- The smooth and velvety texture of the mousse is absolutely irresistible.
- The blend of rich chocolate and light whipped cream creates a perfect balance of flavors.
- It’s a versatile dessert that can be dressed up with toppings like fresh berries or a dusting of cocoa powder.
- The simple ingredients make it easy to whip up whenever a sweet craving strikes.
- It’s a crowd-pleaser that will impress your guests without requiring hours in the kitchen.
What To Avoid While Making this Recipe?
- Avoid overmixing the mousse once the chocolate mixture is folded into the whipped egg whites to maintain the airy texture.
- Make sure the chocolate mixture is completely cooled before folding it into the whipped egg whites to prevent the mousse from becoming lumpy.
- Be careful not to over-whip the egg whites, as this can result in a dense mousse rather than the light and fluffy texture you’re aiming for.
- Refrigerate the mousse for the full 4 hours to ensure it sets properly and develops the right consistency.
- Avoid skipping the step of folding the chocolate mixture gently into the egg whites to avoid deflating the mousse and losing its airy structure.