Easy chocolate mousse

This easy chocolate mousse is a classic recipe made with eggs, chocolate, and heavy cream. French mousse is the perfect chocolate dessert for the holidays.

French desserts such as chocolate mousse, crème brûlée and moelleux au chocolat (lava cake) are super popular, which is no surprise. The full rich flavors of these desserts make them an inspiration for many people, especially around Christmas time.

For everyone that wants to impress their freinds and family during Christmas dinner, but preferably with a dessert that doesn't require you to spend hours in the kitchen this is the recipe for you!

This chocolate mousse is quick to put together and only needs to set in the fridge while you make the rest of your dinner or socialize with your family.

Ps, this chocolate dessert is also perfect for Valentine's Day!

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• Ingredients
• Directions
• Variations
• Tools you'll need
• Storage
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• Easy chocolate mousse

Ingredients

Heavy cream - for an airy, creamy mousse, you use heavy cream in addition to beaten egg whites.

Egg - the beaten egg whites gives an airy texture to the mousse, and the egg yolk provides a full flavor. If you prefer not to use raw eggs, check out my recipe for eggless chocolate mousse.

Chocolate - when making chocolate mousse, use the best quality chocolate you can get. I love to use Callebaut chocolate for this recipe.

Prefer not to use dark chocolate? I also have a recipe for white chocolate mousse.

Raw eggs
This recipe for chocolate mousse contains raw egg whites, and like every recipe that contains raw eggs, there is a small risk of salmonella. If you are not comfortable eating raw eggs, you can use pasteurized egg whites instead.
** I don't recommend making this recipe if you have immune problems, are pregnant, are elderly, or making this chocolate mousse for (small) children. **

Directions

Before you start, ensure that the bowl and whisk you use to whip up your egg whites are completely grease-free. Clean your bowl and whisk with a little lemon juice to make sure there are no fat particles left.

Melt the chocolate au bain-marie and set aside to cool. In a clean bowl, beat the egg whites together with the salt until you have stiff peaks.

In another bowl, beat the heavy cream together with the sugar until stiff peaks.

Fold the melted chocolate and egg yolk into the whipped cream and carefully spoon the egg whites through. Be careful not to over mix or you will beat too much air out of the whipped egg whites!

Divide the chocolate mixture between the bowls and let them set in the fridge for at least four hours, preferably overnight.

Variations

In addition to this basic recipe, these variations are also amazing!

• Speculaas - stir 1-2 teaspoons of speculaas spices into the whipped cream for a delicious speculaas chocolate mousse.
• Licor 43 - mix two tablespoons of Licor 43 into the chocolate while melting.
• Spicy - a little cinnamon or cayenne pepper is also very tasty through the mousse.

Also check out my recipe for chocolate mousse pie!

Tools you'll need

• Mixing bowls and a hand mixer. You can also whip the cream and egg whites by hand, of course!
• A heatpfoof bowl or a au bain marie pan.
• Cute bowls to serve the mousse.

Storage

In the fridge your mousse will keep for about two days. If you want to use it later i reccomend freezing it.

In the freezer, you can keep this mousse in an air tight container for about 3-4 months.

Take thee mousse out of the freezer and let it thaw slowly in the fridge before serving.

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