Chocolate Mousse

I have a confession to make: I did not know the difference between mousse and pudding until recently.

*Gasp!*

I know. What a let down.

I made a chocolate pudding a while back, so it’s only natural that I follow that up with its uncooked counterpart- the chocolate mousse. Because that’s the somewhat ugly truth, this dessert contains raw eggs. So if you’re pregnant or will become pregnant, you probably may want to hold off on this one until later.

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Now, I did quite a bit of research on raw eggs before venturing on this mousse-making path.  And the general verdict is, in moderation, it’s totally fine and healthy bodies will be able to digest it, no problem.

So it’s settled! Let’s get to whippin’ up some heavenly mousse!

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Chocolate Mousse

4 ounces bittersweet chocolate
3 tablespoons unsalted butter
1 large egg, separated
1/2 tsp vanilla extract
1/2 cup very cold heavy whipping cream

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1. Get out your chocolate. Bittersweet works fabulously here.

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2. Put your chocolate in a microwave-safe bowl.

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3. Put your butter on top of your chocolate in your microwave-safe bowl.

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4. Microwave your butter/chocolate! Zap it for about 30 seconds, mix everything around in there, and then zap it for another 30 seconds. Stir until glossy and smooth.

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5. Separate the white from the yolk. Add the vanilla to the white and whisk it until stiff peaks form.

6. With clean mixer beaters, whip the yolk until thick and pale yellow.

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Isn’t using a hand mixer fun???

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7. Add the beaten white and the beaten yolk to the chocolate mixture and gently fold it all together until well incorporated.

8. Whip up your whipping cream until nice and peak-y.

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Top your mousse with the whipped cream and add some shaved chocolate for garnish. This was actually better after being refrigerated for about 30 minutes but I wouldn’t recommend waiting any longer. You may not be able to wait that long anyways so that shouldn’t be a problem!

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