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French Chocolate Mousse - An Airy, Creamy Adaptation

Rich and decadent with a light and airy texture
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Prep Time:15 minutes
Chill Time:4 hours
Course: Dessert
Cuisine: American, French
Keyword: Airy Chocolate Mousse, Chcolcolate Mousse, Dark Chocolate Mousse, French Chocolate Mousse
Servings: 6

Ingredients

Mousse

  • 1 3/4 Cup Heavy Cream
  • 2 tsp Vanilla
  • 1/2 tsp Salt
  • 4 Egg Whites
  • 1/2 Cup Sugar, fine If you don't have fine sugar, you can whirl it in a NutriBullet to make a very fine sugar that works great.
  • 6 Oz. Dark Chocolate, melted & cooled Ghirardelli Dark Chocolate works well

Whipped Cream Topping

  • 1 Cup Heavy Cream
  • 1 Tbsp Powdered Sugar
  • 1/2 tsp Vanilla
  • Chocolate shavings for garnish

Instructions

Mousse

  • In a Double Boiler, melt the chocolate. Set aside to cool.
  • In a stand mixer, beat the Heavy Cream, Vanilla, and Salt until thoroughly whipped and stiff.
  • Separate eggs, keeping yolks for another use.
  • Add egg whites to a separate, large bowl. Beat the egg whites until stiff peaks form.
  • Add sugar a bit at a time, beating well with each addition.
  • Once all sugar is added, beat until well blended and the mixture holds stiff peaks.
  • Add cooled, melted chocolate to egg white/sugar mixture. Gently fold until evenly mixed in.
  • Now, add whipped heavy cream to the chocolate mixture. Gently fold in until evenly mixed in. Take care to fold gently, trying to keep the airy texture of the mousse.
  • Spoon into 6 separate serving vessels - ramekins, bowls, glasses, etc.
  • Cover and chill at least 4 hours, or overnight.

Whipped Cream Topping

  • Add Heavy Cream, Powdered Sugar, and Vanilla to a bowl (or whipped cream maker). Beat until stiff peaks form. Top individual servings of mousse. Using a microplane, shave chocolate on top to garnish. Add a mint leaf..... Enjoy!