Chocolate Mousse

This classic French dessert achieves perfect lightness through careful technique and quality chocolate.

Ingredients

• 200g dark chocolate (60-70%), chopped
• 6 large eggs, separated
• 60g caster sugar
• 250ml heavy cream
• 2 tbsp coffee or rum (optional)
• Pinch of salt

Method

Prepare chocolate base

1. Melt chocolate gently in double boiler.
2. Cool slightly, then whisk in egg yolks one at a time.
3. Add coffee or rum if using.

Create lightness

1. Whip cream to soft peaks, refrigerate.
2. Beat egg whites with salt until foamy.
3. Gradually add sugar, beat to soft peaks.

Fold together

1. Fold 1/3 of whites into chocolate to lighten.
2. Gently fold in remaining whites in two additions.
3. Fold in whipped cream until just combined.

Chill and serve

1. Divide among glasses or bowls.
2. Refrigerate at least 3 hours or overnight.
3. Garnish with chocolate shavings or berries.

Folding technique

Use a rubber spatula and gentle folding motions to preserve the air. Overmixing deflates the mousse.

Chocolate quality

Use good-quality chocolate with 60-70% cacao for best flavor balance - not too bitter, not too sweet.

Make-ahead advantage

Mousse actually improves with time as flavors meld and texture sets perfectly.

This elegant dessert impresses with minimal ingredients and maximum sophistication.