Dark chocolate mousse

Dark Chocolate Mousse Recipe

Hello! We are going to prepare a dark chocolate mousse which is a creamy dessert and delicate, ideal for any sweet occasion. Its smooth texture and intense flavor of dark chocolate make this recipe a delight for chocolate lovers looking for something delicious and well-balanced.

Preparation time

To achieve this mousse at its ideal point, it is important to properly distribute the times between preparation and chilling:

• Preparation: 20 minutes
• Cooking: Not required
• Total: 120 minutes (including refrigeration)
• Servings: 4 to 6
• Difficulty: Intermediate

This time allows the mousse to acquire its characteristic fluffy texture, thanks to the whipping of the egg whites and the cold rest.

Essential ingredients for a creamy dark chocolate mousse

For the mousse

• 200 g dark chocolate (minimum 70% cocoa, no added sugar)
• 100 ml whipping cream (heavy cream)
• 4 large eggs (egg whites and yolks separated)
• 20-30 drops liquid Stevia Dulcilight (or to taste, adjusting sweetness)
• A pinch of salt
• (Optional) 1 tablespoon orange liqueur for an aromatic touch

If dark chocolate with a high percentage of cocoa is not available, one with at least 60% cocoa can be used, but the flavor will be less intense. For the cream, any whipping cream with a minimum fat content of 30% works well. Stevia is ideal for sweetening without adding sugar, adjust according to your preference.

Utensils we will use to prepare dark chocolate mousse

• Saucepan or container for melting chocolate (bain-marie or microwave)
• Electric or manual mixer for whipping egg whites and cream
• Large bowl for mixing
• Silicone spatula for gently incorporating ingredients
• Whisks for manual beating
• Mold or glasses for serving the mousse

A bain-marie saucepan is useful, but if you don't have one, heat the chocolate in the microwave in short intervals to prevent it from burning. The spatula is essential for mixing without losing air and preserving that light texture characteristic of mousse.

How to make dark chocolate mousse step by step

Melt the chocolate

1. Prepare the double boiler or microwave: If using a double boiler, place a saucepan with water over medium heat and on top a heat-resistant bowl with the chopped chocolate. Stir constantly until completely melted and smooth.
2. Microwave alternative: If you don't have a double boiler, place the chocolate in a bowl in the microwave and heat in 15-second intervals, stirring between each to prevent burning. It should be silky and lump-free.

Whip the cream and egg whites

1. Whip the cream: In a cold bowl, whip the cream until soft peaks form and work carefully so it doesn't curdle. The cream adds creaminess and smoothness to the mousse.
2. Beat the egg whites: In another clean, grease-free bowl, beat the egg whites with a pinch of salt until they form firm peaks. This is what gives air and sponginess to the mousse.

Mix and assemble the mousse

1. Incorporate the yolks: Add the yolks and stevia to the still warm melted chocolate, mix well to integrate homogeneously.
2. Integrate the whipped cream: Add the whipped cream to the chocolate with gentle, enveloping movements so as not to lose air, maintaining the creamy texture.
3. Incorporate the whites: Finally, carefully add the whipped egg whites in three batches, mixing gently with the spatula, until the mixture is homogeneous and airy.

To finish and serve

Pour the mousse into individual molds or a large container. Let it cool in the fridge for at least two hours to set and achieve a firm texture. You can add an optional touch of liqueur at the end for a special flavor. Serve well chilled, accompanied with red berries or a touch of whipped cream if you like. It's an excellent complement to any menu that includes intense chocolate desserts, such as a basic chocolate cake or even a dark chocolate and raspberry tart.

The nutritional secrets of dark chocolate mousse

This mousse is not only a pleasure for the palate, but also contains interesting properties due to the dark chocolate and natural ingredients that compose it.

• Calories: Approximately 320 kcal per serving
• Proteins: 6 g
• Fats: 25 g (mostly healthy from cream and chocolate)
• Carbohydrates: 19 g (depending on the stevia added, sugars are low)
• Fiber: 4 g (from dark chocolate, which provides antioxidants)

*Values are approximate estimates per serving.

5 tips for achieving a perfect dark chocolate mousse

1. Use good quality chocolate: The intense flavor and texture largely depend on chocolate with a high cocoa percentage, at least 70% and without extra sugar to balance sweetness with bitterness.

2. Maintain cleanliness and temperature: Egg whites whip better in a grease-free bowl and at room temperature, while cream should be very cold to whip correctly.

3. Gentle and enveloping mixes: When integrating the cream and egg whites into the chocolate, use a spatula and enveloping movements to preserve air and prevent the mixture from losing volume.

4. Do not rush the cooling: The mousse needs a minimum of two hours of refrigeration to set properly; leaving it in the fridge for longer improves the texture.

5. Adjust sweetness to your taste: Liquid stevia allows you to control sweetness without adding calories. Taste the mixture before adding the entire amount to find the ideal point.

When is it ideal to enjoy dark chocolate mousse?

This dessert is ideal for finishing special meals or celebrations where something is sought sweet, creamy and with a touch of sophistication. Its smooth texture and intense flavor are perfect for family dinners or gatherings with friends, especially in cool climates or as an indulgent moment after an active day. It can also be a simple treat at the end of a busy day when you want to pamper yourself without complications.

Comparison table

Share your experience

Cooking is for experimenting and sharing. Leave your comment and tell us your own tricks for preparing this dark chocolate mousse! Share how it turned out, if you added any extra ingredients, or the accompaniment you liked the most. Your experience can be useful for others who want to enjoy this dessert at home.

Culinary glossary

• Mousse: Aerated dessert made with whipped ingredients to give a light and smooth texture.
• Water bath: Technique for melting or gently cooking with hot water vapor, avoiding burning delicate foods.
• Whipping cream: Cream with high fat content that can be whipped to make it frothy and increase its volume.
• Firm peaks: State of egg whites when beaten until stiff and they don't fall out when the bowl is inverted.
• Folding motion: Technique for gently mixing ingredients, lifting the mixture from bottom to top to preserve incorporated air.