Mousse au Chocolat Belge — Print Recipe

An intensely rich yet impossibly airy dark chocolate mousse made with premium Belgian couverture, folded with whipped cream and stiff egg whites into clouds of bittersweet velvet.

Ingredients

250g dark Belgian chocolate (70% cocoa), chopped
4 large eggs, separated
250ml heavy cream
50g sugar
1 tsp vanilla extract
Pinch of salt
Chocolate shavings for garnish

Instructions

1 Melt chocolate in a double boiler, stirring until smooth. Cool to lukewarm.
2 Whisk egg yolks with half the sugar until thick and pale. Fold into melted chocolate.
3 Whip cream to soft peaks. Set aside.
4 Whisk egg whites with salt to soft peaks, then gradually add remaining sugar, beating to stiff glossy peaks.
5 Fold whipped cream into chocolate mixture. Then fold in egg whites in three additions, keeping as much air as possible.
6 Divide among serving glasses. Refrigerate at least 4 hours. Top with chocolate shavings before serving.

Did You Know?

Belgium produces over 220,000 tonnes of chocolate per year, and Brussels Airport is the world's largest chocolate sales point.