Chocolate Lunch Dessert Indulgence (Printable Version)
A creamy, smooth chocolate mousse with fresh berries, ideal for a sweet midday indulgence.
# What You'll Need:
→ Chocolate Base
01 - 5.3 oz dark chocolate (at least 60% cocoa), chopped
02 - 2 tablespoons unsalted butter
→ Cream Mixture
03 - 1 cup heavy cream
04 - 2 large eggs, separated
05 - 3 tablespoons granulated sugar
→ Garnish (optional)
06 - Whipped cream, for serving
07 - Grated chocolate or cocoa powder, for dusting
08 - Fresh berries (e.g., raspberries or strawberries)
# Directions:
01 - Combine chopped dark chocolate and unsalted butter in a heatproof bowl placed over simmering water and melt until smooth. Remove from heat and allow to cool slightly.
02 - In a separate bowl, beat the egg yolks with half of the sugar (1.5 tablespoons) until pale and creamy.
03 - Stir the slightly cooled chocolate mixture into the egg yolk blend until fully incorporated.
04 - Whip the heavy cream in a clean bowl until soft peaks form.
05 - In another clean bowl, beat egg whites until foamy, then gradually add the remaining sugar (1.5 tablespoons) and continue beating until stiff peaks form.
06 - Gently fold the whipped cream into the chocolate and egg yolk mixture until just combined.
07 - Carefully fold the beaten egg whites into the mousse base, preserving the airiness of the mixture.
08 - Transfer the mixture into serving glasses or bowls, cover, and refrigerate for at least 1 hour until set.
09 - Before serving, top with whipped cream, grated chocolate or cocoa powder, and fresh berries as desired.
# Expert Tips:
01 -
- Ready to eat in just over an hour, most of which is hands-off chilling time.
- That cloud-like texture comes from one simple trick: folding in beaten egg whites at the very end.
- Dark chocolate means rich flavor without the cloying sweetness of store-bought mousse.
02 -
- Don't skip the double boiler—direct heat will turn your chocolate grainy and bitter, and you'll start over feeling defeated.
- Keep your bowls and beaters scrupulously clean when beating egg whites; even a speck of yolk will prevent them from reaching stiff peaks, and soft peaks won't give you that airy lift.
03 -
- Let your chocolate cool slightly after melting—about 30 seconds—before mixing it with the yolks so you don't scramble them.
- Use the best chocolate you can find; it's the star of the show, and you'll taste the difference immediately.