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This is an easy, quick chocolate mousse and tastes so light. The key to good mousse is just the right amount of whipping, so watch it closely and don’t over whip the heavy cream mixture.
Prep time: 30 mins
Ingredients:
- 1 ½ tablespoons unsalted butter
- 3 ounces semisweet chocolate, chopped in small pieces
- 2 eggs, separated
- 3 tablespoons sugar
- ¼ cup heavy cream, cold from the fridge
- ¼ teaspoon vanilla extract
Equipment:
| Measuring cups |
| Handheld electric whisk |
| 1 Medium bowl Medium heatproof pan Large bowl 2 small bowls |
| Spatula or large spoon |
| Piping bag (optional) 4-5 mini serving cups |
How to…..
Combine the chocolate and butter in the medium heatproof pan and melt them over a bain-marie on medium heat until fully melted and combined. Keep stirring it as it is melting. Remove from the stove top and let it cool for a few minutes.
Add the egg yolks to the butter and chocolate mixture, and whisk right away until smooth. Set aside.
In the large bowl, beat the egg whites until you get soft peaks. At that point start adding the sugar gradually and keep beating until stiff peaks form.
Add the egg whites to the butter and chocolate mixture and fold in gently using a spatula. Add the vanilla extract and mix in gently.
In a small bowl, beat the heavy cream until it forms peaks. Fold the cream gently into the mixture until well combined.
Scoop the mousse into the serving cups, and then chill for a few hours before serving. I added some chocolate sprinkles and a cinnamon stick for decoration. Serve chilled!
To decorate, I sprinkled some chocolate decorations and a cinnamon stick )optional).