Mousse Au Chocolat

chocolate mousse with chocolate shavings.

4.86 from 7 votes

This classic mousse au chocolat recipe is rich and silky, made with dark chocolate, whipped egg whites, and softly whipped cream for a light yet luxurious French-style dessert. Optional amaretto or other liqueur enhances the flavors.

Course Dessert

Cuisine French

Keyword chocolate, mousse, valentines day

Dietary Restrictions Gluten-Free, Vegetarian

Prep Time 20

Cook Time 5

Chilling Time 4

Total Time 25

Servings

Calories 376.76kcal

Author Lisa Lotts

Equipment

hand mixer
whisk

Ingredients

½ cup heavy whipping cream divided
4.5 ounces good quality dark chocolate Valrhona, Lindt, Ghirardelli
2 teaspoons butter
3 large eggs
3 tablespoons + 1½ teaspoons sugar divided
2 tablespoons amaretto I used DiSorrono; or other flavored liqueur
pinch salt

OPTIONAL GARNISH:

¼ cup heavy cream
2 teaspoons Amaretto or other liqueur
1 teaspoon sugar
2 tablespoons dark chocolate shavings or curls
2 tablespoons toasted almonds

US Customary - Metric

Instructions

Break up 4.5 ounces good quality dark chocolate and transfer to a medium microwaveable bowl. Add 2 teaspoons butter and microwave in 20-second bursts, stirring after each until the chocolate has melted. Set aside to cool.
In a medium bowl whip together ½ cup heavy whipping cream, 1 tablespoon sugar and 1 tablespoon amaretto until stiff peaks form. Cover and refrigerate.
Separate 3 large eggs with the egg yolks going into a small, heatproof glass bowl and the egg whites going into a large bowl.
Bring one cup of water to a simmer (don't boil) in a small saucepan. Add 2 tablespoons sugar, 2 tablespoons amaretto and a pinch salt to the egg yolks. Place the bowl over the simmering water (so that the bowl doesn't touch the water) and whisk until the mixture is lightened, thick and fluffy, and an instant-read thermometer registers about 160°. Set aside.
Add the cooled chocolate to the egg yolks and fold the chocolate into the eggs to combine. Set aside.
With a hand mixer (and clean beaters) beat the egg whites until light and foamy. Add remaining 1½ teaspoons sugar and beat until stiff peaks are formed.
Spoon about ½ cup of egg whites into the chocolate mixture and stir carefully to lighten the chocolate. Pour the chocolate mixture into the remaining egg whites and fold the chocolate and egg whites together until combined.
Fold in the whipped cream/amaretto mixture, just until combined.
Transfer the chocolate mousse to ramekins or serving dishes. Cover with plastic wrap and refrigerate for 4 hours or overnight.
Just before serving beat ¼ cup heavy cream with2 teaspoons Amaretto and 1 teaspoon sugar. Whip until soft peaks form. Garnish the mousse with whipped cream and top with 2 tablespoons dark chocolate shavings or curls and 2 tablespoons toasted almonds if desired.

Nutrition