How to Make Chef John's Dark Chocolate Mousse - A Step-by-Step Guide

Indulgent, rich, and irresistibly velvety, Chef John's Dark Chocolate Mousse is the ultimate dessert for any chocolate lover. This recipe takes the classic French dessert to a whole new level with its intensely chocolaty flavor and airy, cloud-like texture. It's the perfect way to impress your guests at a dinner party, or simply treat yourself to a decadent and luxurious sweet treat.

What sets Chef John's Dark Chocolate Mousse apart from other recipes is the quality of the ingredients...

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Ingredients

  • 3 ½ ounces dark chocolate, chopped
  • 1 tablespoon butter
  • 2 tablespoons water
  • ⅛ teaspoon ground dried chipotle pepper
  • 1 tiny pinch salt
  • 2 large egg yolks
  • 2 tablespoons water
  • 1 tablespoon white sugar
  • ½ cup heavy whipping cream, chilled
  • 1 tablespoon heavy whipping cream, chilled

Information

  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Additional Time: 4 hrs
  • Total Time: 4 hrs 25 mins
  • Servings: 4
  • Yield: 4 servings

  • Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.
  • Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.
  • Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.
  • Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.
  • Nutrition

    297 cal.

    • Total Fat: 25g
    • Saturated Fat: 15g
    • Cholesterol: 156mg
    • Sodium: 89mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 1g
    • Total Sugars: 17g
    • Protein: 3g
    • Vitamin C: 0mg
    • Calcium: 42mg
    • Iron: 1mg
    • Potassium: 125mg