Chocolate Mousse — 3-Ingredient
Indulge in a cloud of chocolate with this unbelievably easy 3-ingredient mousse. It's pure decadence without the fuss.
Chocolate Mousse — 3-Ingredient
Indulge in a cloud of chocolate with this unbelievably easy 3-ingredient mousse. It's pure decadence without the fuss.
Key move
Let the melted chocolate cool until warm, not hot, before folding in the whipped cream and eggs; if the base is too hot it seizes or collapses the mousse before it chills.
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The Setup
- Heatproof Bowl
- Whisk
- Serving Glasses
The Mise en Place
3Your prep station before cooking begins
The Protein (0/1)
Other (0/2)
Mousse is grainy.
Chocolate may have seized. Ensure no water gets into the chocolate while melting.
Mousse is too runny.
Ensure the chocolate is not too hot when folding in the whipped cream.
Chef's Notes
For the smoothest mousse, ensure your chocolate is fully melted and lump-free before folding in the whipped cream.
Garnish with fresh berries or a dusting of cocoa powder for a professional finish.
Mousse can be made up to 24 hours in advance. Cover and chill until ready to serve.
The Method
MELT
Melt the chocolate in a heatproof bowl set over a simmering pot of water (double boiler). Ensure the bottom of the bowl doesn't touch the water.
Chocolate is smooth and glossy.
WHIP
In a separate bowl, whip the heavy cream (2 cups) until stiff peaks form.
Cream holds its shape when the whisk is lifted.
SEPARATE
Separate the eggs, placing the yolks in a medium bowl and the whites in a clean, grease-free bowl.
Egg yolks are in one bowl, egg whites are in another.
WHISK
Whisk the egg yolks into the melted chocolate until smooth.
Chocolate and egg yolk mixture is smooth and homogenous.
FOLD
Time-sensitiveGently fold one-third of the whipped cream into the chocolate mixture to lighten it. Then, gently fold in the remaining whipped cream until just combined. Be careful not to overmix.
No streaks of white cream remain, and the mixture is light and airy.
DIVIDE
Divide the mousse among serving glasses or bowls.
Mousse is evenly distributed in serving glasses.
CHILL
Cover and chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the mousse to set.
Mousse is firm to the touch.
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