Hi Everyone!  I am so excited today because I am going to show you how to make one of my all time favorite desserts!  It’s chocolate, it’s light, it’s airy and best of all it’s no bake!  I am talking about none other than the amazingly delicious chocolate mousse.  Chocolate mousse looks so intimidating and difficult to make but it is so so easy and I can’t wait to show you how.  So let’s get started.

Homemade Chocolate Mousse Recipe: Egg Separating

      For this recipe you first need to separate some eggs.  To do this, you first need 2 bowls.  One medium and one small.  Crack the egg into the bowl that you want your whites in (I chose the medium bowl to have plenty of room to whip the whites).  With your clean hands, gently pick up the egg yolk and you can either gently toss it around between your hands or you can use what I call the “claw” method.  Just pick up the yolk with one hand and spread your fingers out to let the whites fall in between your fingers like stuffed animals in the crane game at the arcade.  

         There are also tools that you can buy to do this job.  I will link a couple below.  I just would not recommend the method of jiggling the egg yolks between 2 halves of the shell.  I don’t like this because the edges of the egg shell are jagged and can pierce or break your egg shell and then you have a disaster because if any egg yolk gets in the egg whites they will not whip up.

Homemade Chocolate Mousse Recipe: What do I do with the Yolks?

       This recipe is full of choices.  The first being what do I do with my egg yolks?  The method I chose was to just mix in my yolks once the melted chocolate was warm but not hot.  If that makes you nervous that the yolks are not cooked you can always add in the egg yolks once the chocolate is warm and then add that back to the double boiler and cook it for about 2 minutes or until the mixture is slightly thickened.

Homemade Chocolate Mousse Recipe: What do I do with the Sugar?

         What you do with the sugar is also a creative choice.  You can add it to the chocolate, butter and egg yolk mixture so that it dissolves in the heat or you can add it to the egg whites when you whip them so that it stabilizes them and makes it easier for them to stay whipped.  This is what I like to do because I will tell you a little secret about me.  Egg whites are my nemesis!  I always over whip them, have a bunch at the bottom of the bowl that didn’t whip up or they will be perfect, I will set them aside until I need them and when I go back to them they are all deflated.  Sugar and cream of tarter ensures that this doesn’t happen.

Homemade Chocolate Mousse Recipe: How do I Fold?

     After you have all of your elements of the chocolate mouse together, all you have to do is fold them together.  To fold, scrape up the ingredients from the bottom and gently folding them onto the top.   Keep doing this until you see no more streaks.  You can see how this is done in the video below. 

       I hope you all try this recipe.  One bite and you will see why this is one of my favorites. It’s so simple yet so impressive.  It looks like it took all day but in reality it took longer to just sit and chill than to actually make the recipe.  Follow my blog for more terrific recipes like this one and leave me a comment for any recipe that you would like to see next.  I’ll see you guys next time, bye. 

Chocolate Mousse

Yield: 5 Single Servings

Prep Time: 30 minutes

Additional Time: 8 hours

Total Time: 8 hours 30 minutes

A light and airy confection with the texture of an edible cloud. Topped with whipped cream and chopped chocolate.

Print

Ingredients

• 5 oz of Semi Sweet Chocolate Chips. (More for topping)
• 5 Egg Yolks
• 4 Egg Whites
• 1/4 of a Cup of Granulated Sugar
• 1/8 of a Teaspoon of Cream of Tarter (Optional)
• 1/2 of a Cup of Heavy Cream (Another 1/2 Cup for Topping)
• 2 Teaspoons of Vanilla Extract
• 5 TBSP of Unsalted Butter

Instructions

1. Bring a medium pot of shallow water or a double boiler to a simmer.
2. Place a bowl with the chocolate and the butter on top or place the butter and chocolate in the top of the double boiler.
3. Melt the chocolate and the butter until smooth.
4. Let the chocolate cool until slightly warm. Add the egg yolks and vanilla extract and stir until incorperated.
5. Add the cream of tarter to a large bowl with the egg whites and whip until frothy. Add the sugar gradually and whip until you get stiff peaks.
6. Whip The heavy cream in another medium sized bowl until you get stiff peaks.
7. Add a third of the egg whites to the chocolate mixture and mix that in to lighten up the batter.
8. Add another third and gentally fold until there are just a few streaks of unincorperated egg white.
9. Add the remainder of egg white and repeat step 8.
10. Add the whipped cream all at once and gentally fold until completely incorperated.
11. Evenly divide the mousse into 5 serving dishes.
12. Cover with siran wrap and place the mousse's in the fridge overniight.
13. Whip up some heavy cream to make whipped cream and chop the chocolate for the topping.
14. Top the mousses with the whipped cream and sprinkle over the chopped chocolate.

Notes

Other toppings you could use are confectioners sugar, coconut flakes, espresso powder, chopped peppermint candies, etc

If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.

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