Best Easy Creamy Dark Chocolate Mousse Dessert
A super simple recipe for a creamy dark chocolate mousse dessert made with bittersweet chocolate
Ingredients
- 4 tbsp butter
- 1/2 cup heavy cream
- 6 oz bittersweet chocolate
- 3 large eggs separated
- 1/2 tsp cream of tartar
- 1/3 cup granulated sugar
Instructions
- Chop the chocolate into small pieces and place it into a small saucepan. The pieces don't have to be minuscule, but it is more difficult to melt chocolate evenly when the pieces are too large.
- Separate the egg yolks from the egg whites.
- Add in the butter and the heavy cream and over medium high heat.
- Stir constantly until the chocolate is melted. While it can simmer gently, DO NOT let the mixture boil.
- Remove from the heat to cool slightly.
- You will mix the egg yolks into the melted chocolate mixture, but need to be very careful about not cooking the eggs. Raw eggs added to hot liquid can lead to scrambled eggs. To do this successfully, use a ladle or large spoon to drop a little of the chocolate into the eggs while whisking constantly. Make about 3 additions and then put the entire mixture into the saucepan with the melted chocolate, whisking until completely combined.
- Pour the melted chocolate mixture into a large bowl and set aside.
- Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. You can use a hand mixer if necessary.
- Add the cream of tartar to the egg whites and beat on low speed until foamy.
- Once foamy, increase the speed to medium and beat until soft peaks form. In this stage, you will see the trail of the whisk in the egg whites but if you remove the whisk and turn it upside down, the mixture will not hold its shape. This takes about 4 minutes.
- Once you have the soft peaks, increase the mixer speed to medium high and begin adding the sugar a little bit at a time. I usually add one to two tablespoons at a time, wait until they are incorporated, and add more.
- Continue beating until stiff peaks form, about 2 to 3 more minutes. You have stiff peaks when you can turn the whisk and egg whites upside down and the peaks hold their shape; in fact, with properly made stiff peaks, you can turn the bowl upside down and nothing falls out (I don't recommend trying!).
- Gently fold 1/3 of the egg white mixture into the chocolate mixer with a rubber spatula.
- Once combined, repeat the process two more times until the egg whites are completely folded into the chocolate mixture.
- Smooth out the surface of the mousse and cover the bowl with plastic wrap.
- Place the bowl in the fridge and let chill for 6-8 hours before serving.