Valentine’s Day Dessert – Chocolate Mousse
This fluffy and rich dessert is perfect for a Valentine’s Day treat that feels fancier than your average chocolate. It comes together easily with a hand mixer and a little patience, with no complicated baking process. Pair it with a dry red wine to compliment the chocolate and enjoy it with someone special.
Ingredients for the Mousse:
8 oz semi-sweet chocolate
6 T butter (unsalted)
¼ cup and 3 T granulated sugar, divided
1 T vanilla extract
Ingredients for the Whipped Cream:
1 cup heavy cream
3 T granulated sugar
To begin making your chocolate mousse, start by melting the chocolate using a double boiler. If you don’t have a double boiler, you can make one using a large pot and a heat-safe bowl that fits on top of the pot without falling inside of it.
Take the large pot and fill it up halfway with water. Bring the water to a boil and place the heat-safe bowl over the pot.
Add your chocolate, vanilla extract, and butter to the bowl. I recommend chopping the butter up before adding it in, as it melts more evenly.
Bring the heat down to medium-high and make sure to stir often to prevent it from burning at the bottom of the bowl. The chocolate will melt and once melted, you can reduce the heat to low and stir occasionally to keep it from solidifying again. Leave the chocolate on the stovetop this way while you work on preparing the other ingredients.
Now it’s time to separate your egg yolks from your egg whites. First, have two large mixing bowls at the ready. You will put your egg yolks in one bowl, and your egg whites in the other bowl.
I recommend breaking your eggs very gently, so as to not pierce the yolk. After it’s broken, hold the egg over your egg white bowl and pour it into your hand very gingerly. Allow the egg whites to fall from the spaces between your fingers and down into the bowl. Pass the egg yolk between your hands very gently until all the white has fallen into the bowl. Then gently set the remaining yolk into your egg yolk bowl. Repeat this process for all 6 eggs.
Add ¼ a cup of sugar to your egg yolks and use an electric mixer to beat them until fluffy and creamy. This should take about 5 minutes of continuous beating at medium speed. Set aside.
Add 3 tablespoons of sugar to your egg whites and beat with an electric mixer until medium-stiff peaks. This should take about 3-4 minutes of continuous beating at high speed. Set aside.
Fold your egg yolks into your chocolate mixture a little bit at a time until there are no streaks of yolk visible.
Very gently, fold your egg whites into the chocolate mixture. I recommend using a figure 8 motion to help mix, gently scraping down the sides of the bowl as you go. Use very little force when mixing, to help keep your egg whites nice and fluffy. Fold and mix until you see almost no streaks of white in your chocolate mousse. It’s ok if you see a little streaking, as you’d rather have it 90% incorporated than lose most its fluffiness by over-mixing.
Once you’re done mixing, transfer your mousse into ramekins. You could use eight 6 oz ramekins, or six 12 oz ramekins. If you don’t have any ramekins, you can also use spare cups or mugs of any size until you run out of mousse.
Put your chocolate mousses in the refrigerator, covered, for at least 4 hours or overnight.
Before serving, make some whipped cream to go on top of your mousses.
Add your heavy cream and 3 tablespoons of sugar to a large mixing bowl.
Mix with an electric mixer on high speed until it’s fluffy and hold its shape. This takes about 6 minutes.
Spoon the whipped cream on top of your mousse and enjoy, with an optional side of dry red wine to compliment the chocolate.
Try out this Chocolate Mousse recipe and let us know what you think.