Follow these steps for perfect results
Dark Chocolate
chopped
Vanilla Extract
Egg Yolks
Egg Whites
Caster Sugar
Caster Sugar
Fresh Cream
chilled and strained
Chop the dark chocolate into small pieces.
Heat about 1 inch of water in a large pan and bring to a boil.
Reduce heat to low to maintain a simmer.
Place chocolate and vanilla essence in a saucepan.
Set the saucepan in the simmering water bath (double boiler).
Stir chocolate until melted and smooth.
Remove from heat and allow to cool.
In a heat-proof bowl, whisk egg yolks and 3 tablespoons of sugar.
Set the bowl in the same water bath.
Whisk constantly until thick and fluffy, resembling marshmallow.
Remove from heat and whisk into the cooled chocolate mixture.
Allow the mixture to cool completely.
In a large bowl, whisk egg whites and cream of tartar.
Gradually beat in remaining sugar until stiff peaks form.
Stir half of the egg whites into the chocolate-egg mixture to lighten it.
Gently fold in the remaining egg whites.
Gradually add heavy cream and whisk gently until soft peaks form.
Transfer the mousse into ramekins, mini cups, or a large bowl.
Refrigerate for at least 6 hours, or up to one day.
Serve cold with whipped cream and berries or grated chocolate.
Expert advice for the best results
Ensure the chocolate is of good quality for the best flavor.
Chill the mousse for at least 6 hours to allow it to set properly.
Use a rubber spatula to gently fold in the egg whites to maintain the airiness.
Everything you need to know before you start
15 minutes
Yes, can be made a day in advance.
Serve in individual ramekins, garnished with whipped cream and fresh berries.
Serve chilled as a dessert.
Accompany with coffee or dessert wine.
Enhances the chocolate flavor.
Discover the story behind this recipe
Popular dessert in French cuisine, often associated with celebrations.
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