If you’re a chocolate lover seeking a quick and indulgent treat, this Ultra-Creamy No-Bake Chocolate Mousse is your answer. With rich, velvety texture and deep cocoa flavor, this dessert is a dream come true. It’s perfect for those moments when you crave something decadent without the fuss of baking. Ready in no time, this mousse will satisfy your sweet tooth and impress anyone who tastes it.
Steps
- Begin by separating the egg yolks and whites while the eggs are still cold. Place the yolks in a small bowl and the whites in a large one, leaving them out to warm slightly while you prepare other ingredients.
- Whisk the egg yolks until they are smooth and consistent. Melt the cooking chocolate and butter together in a microwave-safe bowl, heating in 30-second intervals and stirring between each until smooth. Allow this mixture to cool slightly.
- In a separate bowl, whip the cream until stiff peaks form, being cautious not to over-whip. Beat the egg whites with sugar until firm peaks are achieved, ensuring they hold shape without standing upright rigidly.
- Combine the egg yolks into the whipped cream using a rubber spatula, folding gently to maintain the fluffiness. Check the chocolate’s temperature to ensure it’s still fluid, then pour it into the cream-yolk mixture and fold gently.
- Add a quarter of the beaten egg whites into the chocolate mixture, folding until no lumps remain. Pour the chocolate mixture into the remaining egg whites, folding until fully combined with no visible streaks.
- Divide the mousse mixture evenly between four small serving glasses or pots. Chill in the refrigerator for at least six hours, or preferably overnight, to set firmly.
- Before serving, garnish the mousse with a dollop of whipped cream and chocolate shavings. For an added touch, consider adding raspberries or a small mint sprig for color.
Ingredients
- 3 eggs (~55g/2 oz each)
- 125g / 4.5 oz dark cooking chocolate, bittersweet / 70% cocoa
- 10g / 0.3 oz unsalted butter
- 1/2 cup full-fat cream (35-40% fat)
- 3 tablespoons caster sugar (superfine white sugar)
- Additional whipped cream
- Chocolate shavings
Nutritional Values
Calories: 1500cal | Carbohydrates: 108g | Protein: 28g | Fat: 104g | Saturated Fat: 72g | Cholesterol: 684mg | Sodium: 368mg | Potassium: 1064mg | Fiber: 4g | Sugar: 76g | Vitamin A: 2800IU | Calcium: 536mg | Iron: 4mg
FAQ
- What type of chocolate should I use for making chocolate mousse?
- It’s crucial to use cooking chocolate, not eating chocolate, as it melts more smoothly. Bittersweet dark chocolate with 70% cocoa is recommended for an intense chocolate flavor.
- Can I make chocolate mousse without using raw eggs?
- While some recipes claim you can, using raw eggs is essential for achieving the classic, fluffy texture of authentic chocolate mousse. Alternatives may result in a denser texture or one resembling whipped cream or panna cotta.
- Is it safe to consume raw eggs in chocolate mousse?
- Raw eggs do carry a risk of salmonella, but this risk is similar to that of eating sushi. If you’re concerned, you can use pasteurized eggs or pasteurize them yourself at home.
- How should I beat the egg whites for chocolate mousse?
- Beat the egg whites until they form firm peaks, which means they will have a slight “elf hat” flop at the top rather than standing upright as stiff peaks do.
- Can I add flavorings to my chocolate mousse?
- Yes, flavorings like liquor can be added to the melted chocolate, but ensure they are at room temperature to prevent the chocolate from seizing. Too much flavoring can affect the mousse’s texture, so be cautious with the quantity.
Tips
- Use Cooking Chocolate: Always opt for chocolate meant for baking, found in the grocery store’s baking aisle, as it melts better than eating chocolate, ensuring a smooth mousse texture.
- Separate Eggs Cold, Use Whites at Room Temperature: Separate the egg yolks and whites while the eggs are cold for easier handling. Allow the whites to reach room temperature for optimal whipping results.
- Whip Egg Whites to Firm Peaks: Aim for firm peaks when beating egg whites, identifiable by a slight bend at the tip. This consistency helps maintain the mousse’s airy texture.
- Fold Gently: When combining ingredients, use gentle folding motions to maintain airiness. Over-mixing can lead to a dense, less fluffy mousse.
