Classic Chocolate Mousse

4.30 from 10 reviews

Classic chocolate mousse never goes out of style. This dessert is the perfect marriage of light-as-air texture and rich, chocolate-y flavor. It just melts in your mouth.

Video

Prep Time: 30

Bake Time: 10

Chilling Time: 2

Total Time: 2 40

8 servings

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Ingredients
US Customary - Metric

16 oz heavy cream (2 cups)
10 oz semi-sweet chocolate (chopped)
5 large egg yolks
2 oz Grand Marnier (¼ cup, optional)
4 oz granulated sugar (½ cup, divided in half)
2 large egg whites

Instructions

Whip 16 oz heavy cream to soft peak and set in the refrigerator while you prepare the other ingredients. Melt 10 oz semi-sweet chocolate and set aside. You want the chocolate to cool slightly but remaining a little warmer than body temp.
Combine 5 large egg yolks, 2 oz granulated sugar and 2 oz Grand Marnier in a mixer bowl. Set the bowl with the yolks over a pan of simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk until the mixture is warm to the touch. Don't throw away the water, you'll use it for the whites too.
Move the bowl to the mixer (or use a hand mixer) and whisk until the yolks are barely cooled and have lightened in color and texture. If the chocolate is quite cool, microwave briefly so it's slightly warmer than body temp. Both the yolks and the chocolate should be slightly warmer than body temp.
Whisk 1/3 of the the melted chocolate into the yolk mixture until completely combined. Whisk in the remaining chocolate. If the mixture is still warm, wait for it to cool to room temp. Whisk 1/3 of the whipped cream into the chocolate base and whisk until completely combined. Then fold the remaining whipped cream into the chocolate base.
Combine 2 large egg whites with 2 oz granulated sugar in a heatproof mixing bowl. Set the bowl over the pan of simmering water and heat to 160 °F, whisking constantly. Remove the whites from the heat and whip to full peak and completely cooled. Fold the whites into the mousse.
Pipe or spoon into serving glasses while the mousse is still soft. Refrigerate until set. Serve with a dollop of whipped cream and some chocolate shavings or fresh berries.