Mousse au Chocolat — Print Recipe

A deeply indulgent, airy chocolate mousse made with premium Swiss chocolate, whipped to a cloud-like texture and served chilled.

Ingredients

200g Swiss dark chocolate (70% cocoa), chopped
4 large eggs, separated
50g sugar
200ml heavy cream
1 tbsp strong espresso or coffee
Pinch of salt
Whipped cream and chocolate shavings for garnish

Instructions

1 Melt chocolate gently over a double boiler. Stir in espresso. Cool slightly.
2 Whisk egg yolks with half the sugar until pale and thick. Fold into melted chocolate.
3 Whip cream to soft peaks. Set aside.
4 Beat egg whites with salt until soft peaks form. Gradually add remaining sugar, beating to stiff glossy peaks.
5 Fold whipped cream into the chocolate mixture gently.
6 Fold in egg whites in three additions, preserving volume.
7 Divide among serving glasses. Refrigerate at least 4 hours or overnight.
8 Serve topped with whipped cream and chocolate shavings.

Did You Know?

Switzerland consumes more chocolate per capita than any other country — about 10 kg per person annually — and chocolate mousse is a national favorite.