A rich, decadent dark chocolate mousse. Despite containing no heavy cream, it is wonderfully smooth and fluffy.
This delicious dark chocolate mousse contains no heavy cream, yet it is amazingly rich and smooth. Its fluffy consistency is achieved by whipping the egg whites separately, then gently folding them into the chocolate mixture.
This dark chocolate mousse is very different than another wonderful mousse that I make quite often – avocado chocolate mousse. Both are delicious. But this dark chocolate mousse is light and fluffy, while the avocado mousse is creamy and very rich.
Chocolate mousse in Paris
I have a chocolate mousse story to share with you. So if you’re in a hurry, do scroll down straight to the recipe.
It was October of 1993. My husband and I were in Paris on our honeymoon. We went for lunch at a bistro called Chez Georges – I don’t know if it still exists.
I had a miserable cold that day (yes, I had a cold on my honeymoon!) so my sense of taste was very lacking, which is extra frustrating when one is in Paris. So we started with the cabbage soup, which felt good, and I could actually taste it, sort of. Then we had a main course that I don’t recall.
For dessert, they had what they called a “bucket of chocolate mousse for two,” and let me tell you, despite French portion sizes usually being quite small, that was quite the bucket!
We ate as much as we could. If not for the cold, I believe I would have finished the whole thing, with the help of my husband. But I did have a cold, could not taste the chocolate mousse properly, and probably had a poor appetite.
So we left about half the chocolate mousse in the bowl.
To this day, we mourn that wonderful, velvety, rich, dark chocolate mousse that we left behind in Paris.
What chocolate to use in this chocolate mousse recipe?
I use Lindt 85% cacao. Using high-quality dark chocolate is a must in this dark chocolate mousse recipe that relies heavily on the chocolate.
How to whip egg whites for chocolate mousse
To successfully whip egg whites, the bowl and the whisks must be very clean and dry. It also helps if the egg whites are very fresh (it’s also safer if they are), and at room temperature. When you separate the eggs, make sure that not even one drop of yolk gets into the whites. Grease will interfere with whipping egg whites. Here’s a good guide to whipping egg whites.
How to fold egg whites into the chocolate mixture
Folding means that you place a heaping tablespoon of egg whites on top of the chocolate mixture. Then, using a rubber spatula, bring the chocolate mixture from the bottom and over the egg whites. Do so repeatedly while rotating the saucepan, until all the egg whites are incorporated into the chocolate mixture.
Is this a healthy recipe?
I think it is. Dark chocolate is very healthy and high in antioxidants. Eggs are a superfood. I use a minimal amount of sugar in this chocolate mousse recipe. And if you opt for a low carb sweetener such as erythritol, it’s also a low carb recipe. However, raw egg whites do pose a small health risk, as explained in the next paragraph.
Is it safe to eat raw egg whites?
Consuming raw eggs does increase your risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. The risk is there, though. This is ultimately a decision that you would need to make for yourself.
You can try using pasteurized eggs in this dark chocolate mousse recipe. But you will likely not get the volume and fluffiness that you can get from natural eggs.
What about leftovers?
You can store leftover chocolate mousse in the fridge, in an airtight container, for up to 2 days. But if you can, finish it up within a day. It will lose its fluffiness pretty fast.
Dark Chocolate Mousse
INGREDIENTS
- 2 (3.5 oz bars) 85% cocoa dark chocolate, broken into pieces (I used Lindt)
- 1/4 cup strong black coffee
- 8 large very fresh eggs whites, room temperature*
- Dash Salt
- 1/2 cup granulated sweetener (sugar or erythritol)**
INSTRUCTIONS
- Place the chocolate and coffee in a medium saucepan. Heat over low heat, stirring often, until chocolate is melted. Remove from heat.
- In a separate bowl, using an electric hand mixer (the bowl and the mixer must be very clean and dry), whip the egg whites with a dash of salt until foamy.
- Add the sweetener and continue to whip at maximum speed until soft peaks form when the beaters are lifted, about 3 more minutes.
- Mix a heaping tablespoon of the whipped egg whites into the chocolate mixture. This will soften the mixture and make it easier to fold the rest of the egg whites.
- Carefully fold in the rest of the egg whites. Folding means that you place a heaping tablespoon of egg whites on top of the chocolate mixture, and using a spatula, bring the chocolate mixture from the bottom and over the egg whites. Do so repeatedly while rotating the saucepan, until all the egg whites are incorporated into the chocolate mixture.
- Divide the mixture into individual dessert bowls, cover with plastic wrap, and chill in the fridge for one hour before serving.
NOTES
