Few French desserts ignite the American culinary imagination quite like chocolate mousse. The dish is all about contrasts; it’s simple yet sophisticated, airy yet intensely flavorful. Our foolproof recipe sticks to traditional ingredients and the classic sequence of melting, whipping, folding, and chilling—no oven or fancy equipment required. Good-quality chocolate is a must for this recipe.
Ingreadients:
- 1⅔ cups heavy cream
- 2 tsp. vanilla extract
- ¼ tsp. fine salt
- 4 large egg whites
- ½ cup sugar
- 6 oz. bittersweet chocolate, melted and cooled
- Chocolate shavings, for garnish
Direction
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In a large bowl, use a hand mixer to beat the egg whites until soft peaks form. Add the sugar and continue beating until stiff peaks form. Rinse and dry the beaters.
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In another large bowl, use the hand mixer to beat the cream, vanilla, and salt until stiff peaks form.
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Using a silicone spatula, fold the chocolate into the whites, mixing until only a few streaks remain. Add the whipped cream and fold until completely incorporated.
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Divide among four serving cups, cover with plastic wrap, and refrigerate. Serve chilled, sprinkled with chocolate shavings.
