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chocolate mousse

Chocolate Mousse is a deceptively light and airy dessert with an intense chocolate flavour. It’s relatively easy to make and especially delicious when paired with Riesling, Moscato or Port.

Make this dessert for Valentine’s Day or any day a chocolate craving hits.

I always look for good quality chocolate when I make mousse and tend to pick up a bag of bulk Bernard Callebaut chocolate chunks in either semi-sweet, dark or both. You can also buy chocolate drops online from Cococo Chocolatier or in a pinch chocolate chips are a good substitute. Whenever semi-sweet chocolate is used, as in this recipe, you can use less sugar – I find it sweet enough without adding more.

chocolate mousse
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Chocolate Mousse

This mousse should make 6 servings, although it depends on what vessels you use. I like to be creative and have used small mason jars, ramekins,fancy cocktail glasses or even China tea cups.
Servings 6
Author Wanda Baker

Ingredients

  • 1 1/2 cups chocolate chips or small chocolate chunks (semi-sweet and dark)
  • 1 tbsp butter
  • 1 tsp cinnamon
  • 2 egg whites
  • pinch of salt
  • 1 tbsp white sugar
  • 1 cup whipping cream, plus more for serving
  • 1 tsp icing sugar
  • fresh raspberries or strawberries, chocolate shavings, sea salt, small candies or chocolates to garnish

Instructions

  • Melt the chocolate and butter in a double boiler or in a Pyrex glass bowl set over lightly simmering water. Do not let the bottom of the bowl touch the water. Stir until chocolate and butter have melted and remove from heat to cool, stirring occasionally while it rests.
  • In a medium-sized bowl, whip the egg whites with a pinch of salt on high until soft peaks form. Slowly add in the sugar while continuing to beat on high speed until stiff peaks form. This could take up to 4 minutes to achieve the right consistency. Once you get there, set it aside.
  • In a second bowl, beat whipping cream with icing sugar until stiff peaks form. Do not over whip.
  • By the time you have finished whipping the cream, the chocolate should be cooled enough to touch. Fold in whipped cream in two additions. Once combined, fold in the whipped egg whites until combined and no white is showing. The mixture will be quite soft.
  • Spoon into your serving dishes, cover with plastic wrap and chill for 3-4 hours or overnight to set.
  • When ready to serve top with extra whipped cream and your favourite garnishes.