Imagine a dessert so smooth, so rich, and so incredibly luxurious that it makes you forget all your worries with just one spoonful. This egg-free dark chocolate mousse is not just a dessert; it's a culinary masterpiece that proves you don't need eggs to create the most heavenly, melt-in-your-mouth chocolate experience. Whether you're avoiding eggs, looking for a quick gourmet treat, or simply craving an intensely chocolatey dessert, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 200g dark chocolate, chopped
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Finely chop the dark chocolate and place it in a heat-safe bowl. If using chocolate bars, break them into small, uniform pieces to ensure smooth melting.
- Create a double boiler by placing the bowl of chocolate over a pot of barely simmering water. Ensure the bottom of the bowl does not touch the water. Gently melt the chocolate, stirring occasionally until completely smooth and glossy.
- Remove the melted chocolate from heat and let it cool slightly for 2-3 minutes. The chocolate should remain liquid but not be hot enough to burn.
- In a separate large, chilled mixing bowl, pour the heavy cream. Using an electric mixer or whisk, beat the cream until soft peaks begin to form.
- Gradually add powdered sugar and vanilla extract to the whipped cream. Continue beating until stiff, glossy peaks form.
- Carefully fold one-third of the whipped cream into the melted chocolate to lighten the mixture. Use a spatula and gentle folding motions to maintain the cream's airiness.
- Gently fold in the remaining whipped cream in two more additions, ensuring no streaks of cream remain but being careful not to deflate the mixture.
- Add a pinch of salt and fold briefly to distribute evenly, which will enhance the chocolate's depth of flavor.
- Divide the mousse into serving glasses or ramekins. Use a spatula to create smooth tops.
- Refrigerate the mousse for at least 2 hours or overnight to set and develop a rich, creamy texture.
- Before serving, optionally garnish with chocolate shavings, fresh berries, or a light dusting of cocoa powder.
Tips
- Use high-quality dark chocolate (at least 70% cocoa) for the most intense flavor.
- Ensure all your utensils and mixing bowl are completely dry to prevent chocolate from seizing.
- Chill your mixing bowl and whisk before whipping cream for better volume and stability.
- Fold the cream gently to maintain the mousse's light, airy texture - overmixing can deflate the mousse.
- For a smoother melting process, chop chocolate into small, uniform pieces.
- Let the mousse set in the refrigerator for at least 2 hours for the best texture and flavor development.
- For a fun variation, try adding a splash of espresso or orange liqueur to enhance the chocolate's depth.
- Always let the melted chocolate cool slightly before mixing with whipped cream to prevent curdling.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 3g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 60mg
