Valentine Chocolate Mousse (Printable Version)
A rich and silky chocolate delight with deep flavor and smooth, airy texture.
# What You Need:
→ Chocolate Base
01 - 5 ounces high-quality dark chocolate (minimum 60% cocoa), chopped
02 - 2 tablespoons unsalted butter, cubed
→ Mousse Mixture
03 - 3 large eggs, separated
04 - 1/4 cup granulated sugar
05 - 1 teaspoon pure vanilla extract
06 - 1 pinch salt
→ Whipped Cream
07 - 2/3 cup heavy cream (cold)
→ Garnish (optional)
08 - Fresh raspberries or strawberries
09 - Shaved chocolate
10 - Mint leaves
# How to Make It:
01 - Set a heatproof bowl over a pan of simmering water to create a double boiler. Melt the chocolate with butter, stirring constantly until smooth and glossy. Remove from heat and allow to cool for 5 minutes.
02 - In a large mixing bowl, whisk egg yolks with half the sugar (2 tablespoons) and vanilla extract until the mixture becomes pale and creamy, about 3 minutes. Gradually pour in the cooled chocolate while whisking continuously until fully incorporated.
03 - Using a clean, grease-free bowl, beat egg whites with salt until soft peaks form. Slowly add remaining sugar and continue whipping until stiff, glossy peaks develop, approximately 4-5 minutes.
04 - In a separate chilled bowl, whip cold heavy cream until soft peaks form, being careful not to overbeat.
05 - Gently fold the whipped cream into the chocolate mixture using a rubber spatula. Make light, circular motions until just combined—some streaks are acceptable.
06 - Fold in the beaten egg whites in three separate additions. Use a lifting motion to maintain airiness until the mixture appears smooth and uniform. Avoid overmixing to preserve the airy texture.
07 - Divide mousse evenly among individual serving glasses or ramekins. Refrigerate for a minimum of 2 hours until completely set and firm.
08 - Top each portion with fresh berries, shaved chocolate, and mint leaves before serving.
# Expert Tips:
01 -
- The texture is pure magic—lighter than pudding but more intense than any whipped dessert
- It looks restaurant-impressive but requires zero special techniques beyond patient folding
- Make it ahead and feel like a genius when guests think you spent hours
02 -
- Overfolding is the enemy—stop when you still see small streaks of white, as residual folding happens while you spoon
- The mousse will seem too loose before chilling, but that's exactly how it should look
03 -
- A chilled metal bowl whips cream faster and holds peaks longer
- Room temperature chocolate integrates smoother than cold chocolate