Description
Chocolate mousse perfection comes straight from Ina Garten’s famous culinary repertoire, promising rich indulgence with minimal effort. Silky chocolate whispers elegance and comfort, delivering a dessert that delights with its luxurious simplicity and classic French charm.
Ingredients
Scale
Chocolate:
- 8 ounces (226 grams) bittersweet chocolate, chopped, such as Lindt
- 4 ounces (113 grams) milk chocolate, chopped, such as Lindt
Liquids:
- ¼ cup (60 milliliters) freshly brewed espresso or strong coffee
- ¼ cup (60 milliliters) Kahlúa
- ½ teaspoon pure vanilla extract
- ½ cup (120 milliliters) cold heavy cream
Other Ingredients:
- 2 extra-large organic egg yolks, at room temperature
- 4 extra-large organic egg whites, at room temperature
- ⅓ cup (67 grams) sugar
- Kosher salt
- Sweetened Whipped Cream, for serving
Instructions
- Create a double boiler by placing a large heatproof bowl over a pan of gently simmering water. Combine bittersweet chocolate, milk chocolate, and espresso powder in the bowl, stirring periodically until completely smooth and glossy (about 3-4 minutes).
- Remove the chocolate mixture from heat and whisk in Kahlúa liqueur and pure vanilla extract. Allow the mixture to cool for approximately 10-12 minutes at room temperature.
- Incorporate egg yolks into the chocolate mixture one at a time, whisking thoroughly after each addition to ensure smooth integration.
- In a clean mixing bowl, use an electric mixer to whip egg whites with a tiny pinch of salt. Beat until soft, billowy peaks form that hold their shape but are not stiff.
- Gently introduce half of the whipped egg whites into the warm chocolate mixture, stirring to lighten the base. Carefully fold in the remaining egg whites using a silicone spatula, maintaining as much air volume as possible.
- Rinse the mixer attachments and whip cold heavy cream with granulated sugar until soft peaks develop. Delicately fold the whipped cream into the chocolate mixture, ensuring no white streaks remain.
- Transfer the mousse into a 6-inch (15.24 centimeters) round soufflé dish or divide among 4-5 individual 10-ounce (295 milliliters) serving glasses.
- Refrigerate the mousse for a minimum of 2 hours or preferably overnight to allow flavors to meld and texture to set perfectly.
- Before serving, garnish with dollops of sweetened whipped cream and optionally dust with cocoa powder or chocolate shavings.
Notes
- Select premium chocolate bars with high cocoa content for a rich, deep flavor that transforms your mousse into a luxurious dessert.
- Let the chocolate mixture cool completely before incorporating egg yolks to prevent unexpected scrambling and maintain a silky smooth consistency.
- Whip egg whites carefully until they form soft, glossy peaks that hold their shape without becoming dry or stiff.
- Incorporate whipped cream and egg whites using delicate folding techniques that preserve the mousse’s light, airy texture and prevent deflation.
- Refrigerate the mousse for a minimum of two hours, allowing the dessert to set perfectly and develop an irresistibly creamy mouthfeel.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 30g
- Sodium: 55mg
- Fat: 31g
- Saturated Fat: 19g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 170mg