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Extra-Fluffy Chocolate Mousse
In our minds, chocolate mousse is pretty much a super fluffy pudding. The chocolate flavor needs to be really strong, and the texture needs to be pillowy and smooth. There are a few different routes you can go to achieve this (see below), but to us, this is the easiest and best way.
THE GELATIN METHOD
It's what we do in our Chocolate Strawberry Mousse Cake, and it's what Alton Brown does for his chocolate mousse too. First, you melt chocolate over a double boiler. Next you let some gelatin bloom then gently heat it with heavy cream. Stir that into the melted chocolate, whip heavy until nice soft peaks form, then fold the whipped cream into melted chocolate.
Basically, the gelatin will ensure that the whipped cream stays fluffy and stabilized when folded into the melted chocolate.
THE EGG YOLK CUSTARD METHOD
This technique produces a very rich and indulgent mousse, but it's just a bit trickier because you need to cook the yolks with some heavy cream and sugar on a stovetop until thickened. (A similar process to homemade ice cream!) This then gets mixed into the melted chocolate, cooled down completely, then folded with whipped cream. It's not hard necessarily—you just need to pay close attention so you don't end up scrambling the eggs!
OUR EGG WHITE METHOD
You don't need to be super precise or careful with this recipe. It's kind of impossible to mess up! Just fold whipped egg whites and whipped cream into melted chocolate and you've got a super fancy, decadent dessert in 30 minutes or less.
semisweet or bittersweet chocolate, chopped
pure vanilla extract
Pinch kosher salt
large pasteurized egg whites
Whipped topping, for garnish
Chocolate shavings, for garnish
- Fill bottom of a large pot with 3” water and bring to simmer over medium heat. Reduce heat to low, then place a large heatproof bowl on top. Add chocolate and butter and stir occasionally until chocolate is melty and smooth. Remove from heat.
- In a large bowl using a hand mixer, or in the bowl of stand mixer, beat heavy cream with powdered sugar, vanilla, and salt until stiff peaks form.
- In another large bowl using a hand mixer, or in the bowl of stand mixer, beat egg whites until soft peaks form. Continue to beat, while gradually adding sugar, until stiff peaks form.
- Fold melted chocolate into egg whites until mostly incorporated (some streaks are fine!). Fold whipped cream into mixture until fully combined.
- Serve with whipped topping and shaved chocolate.