Chocolate Lunch Dessert Indulgence (Printable)
Indulge in a creamy chocolate mousse that's smooth, rich, and ideal for an afternoon delight.
# What You'll Need:
→ Chocolate Base
01 - 5.3 oz dark chocolate (minimum 60% cocoa), chopped
02 - 2 tbsp unsalted butter
→ Cream Mixture
03 - 1 cup heavy cream
04 - 2 large eggs, separated
05 - 3 tbsp granulated sugar
→ Garnish (optional)
06 - Whipped cream, for serving
07 - Grated chocolate or cocoa powder, for dusting
08 - Fresh berries (e.g., raspberries or strawberries)
# How to Make It:
01 - Combine chopped dark chocolate and unsalted butter in a heatproof bowl over simmering water (double boiler) until melted and smooth; remove from heat and let cool slightly.
02 - Whisk egg yolks with half of the sugar (1.5 tbsp) until pale and creamy.
03 - Stir the melted chocolate mixture into the egg yolk mixture until fully incorporated.
04 - Whip heavy cream in a clean bowl until soft peaks form.
05 - In another clean bowl, beat egg whites until foamy; gradually add remaining sugar (1.5 tbsp) and continue beating until stiff peaks develop.
06 - Gently fold whipped cream into the chocolate mixture until just combined.
07 - Carefully fold in the beaten egg whites, taking care not to deflate the mixture.
08 - Spoon mousse into individual serving glasses or bowls, cover, and refrigerate for at least 1 hour to set.
09 - Optionally, top with whipped cream, grated chocolate, and fresh berries before serving.
# Expert Advice:
01 -
- It feels impossibly fancy but honestly comes together faster than you'd expect, making you look like you actually planned something thoughtful.
- The texture is pure heaven—part cloud, part chocolate silk—and it actually gets better if you make it the night before.
02 -
- Raw eggs can be a concern for some people, so source from a trusted supplier or use pasteurized eggs if anyone eating this is pregnant, elderly, or immunocompromised.
- Don't skip cooling the chocolate slightly before mixing with the yolks—hot chocolate will scramble them, and you'll end up with grainy bits that ruin the silky texture.
03 -
- Keep everything cold—use chilled bowls for the cream and egg whites, and make sure your beaters are clean and dry, because even a tiny drop of yolk in the whites will prevent them from beating properly.
- The folding technique matters more than any ingredient—patient, gentle folds preserve the airiness that makes this mousse feel special.