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Close-up of a serving of rich Chocolate Mousse in a glass, topped with whipped cream and chocolate shavings.

Chocolate Mousse (Make-Ahead Dessert)

This recipe provides a rich, velvety chocolate mousse that you can prepare ahead of time. It's an elegant dessert perfect for entertaining, offering sophisticated flavors with the convenience of advance preparation.
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Prep Time 20 minutes
Cook Time 5 minutes
Refrigeration Time 6 hours
Total Time 6 hours 25 minutes
Servings: 4 servings
Course: Dessert
Calories: 375
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mousse
  • 3 eggs separated, room temperature
  • 125 g dark cooking chocolate bittersweet / 70% cocoa
  • 10 g unsalted butter
  • 1/2 cup cream full fat, must be able to be whipped
  • 3 tbsp caster sugar
For Decoration
  • 1 portion whipped cream additional
  • 1 portion chocolate shavings

Equipment

  • Microwave-proof bowl
  • Whisk
  • Rubber spatula
  • Electric mixer
  • Small glasses or pots

Method
 

  1. Separate eggs while cold. Place whites in a large bowl and yolks in a small bowl. Set whites aside.
  2. Whisk the egg yolks until uniform in color and consistency.
  3. Break the dark chocolate into pieces and place in a microwave-proof bowl with the butter. Melt in the microwave in 30-second intervals, stirring between each, until smooth. Set aside to cool slightly.
  4. Beat the cream until stiff peaks form. Be careful not to over-whip.
  5. Add the sugar to the egg whites. Beat the egg whites until firm peaks form.
  6. Gently fold the egg yolks into the whipped cream using a rubber spatula. Use a maximum of 8 folds; some streaks are acceptable.
  7. Check the temperature of the melted chocolate. It should be runny but warm (between 35C/95F and 40C/104F). If it's too cool or thick, microwave in 5-second bursts until runny.
  8. Pour the slightly cooled chocolate into the cream and yolk mixture. Fold gently until just combined, using a maximum of 8 folds. Some streaks are okay.
  9. Add about one-quarter of the beaten egg whites into the chocolate mixture. Fold them in using a "smear" motion across the surface to incorporate, aiming for about 10 folds until the white lumps are blended.
  10. Pour the chocolate mixture into the remaining egg whites. Fold gently until incorporated and no obvious white patches remain, aiming for a maximum of 12 folds.
  11. Divide the mousse mixture evenly between 4 small glasses or pots.
  12. Refrigerate for at least 6 hours, or preferably overnight, to set.
  13. To serve, garnish each portion with additional whipped cream and chocolate shavings. You can also add raspberries and a small sprig of mint for color.

Nutrition

Calories: 375kcalCarbohydrates: 27gProtein: 7gFat: 26gSaturated Fat: 18gCholesterol: 171mgSodium: 92mgPotassium: 266mgFiber: 1gSugar: 19gVitamin A: 700IUCalcium: 134mgIron: 1mg

Notes

For best results, work quickly when whipping egg whites and cream to prevent them from getting too warm. Use cooking chocolate, not eating chocolate, for a smooth texture. Ensure you use full-fat cream that is suitable for whipping. The mousse is best consumed within 2 days but will keep for up to a week in the refrigerator, though it may lose some aeration over time.

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