Indulge in the richness of this exquisite dark chocolate mousse—a decadent dessert that's easy to make using just four ingredients. Top with a sumptuous mascarpone cream!
Heat the chocolate in a large bowl over a bain marie. Stir until melted. Remove from heat and set aside.
Take the bowl out of the freezer. Beat the cream until soft peaks form. Set aside.
Whip the egg whites to soft peaks. Gradually add the sugar and whip until firm.
Using a whisk, fold the egg whites into the chocolate. When almost completely incorporated, fold in the whipped cream.
Cover and refrigerate at least 1 hour.
Mascarpone whipped cream: Beat the mascarpone cheese, cream, powdered sugar, and vanilla in a large mixing bowl to soft peaks.
Serve the chocolate mousse with the mascarpone whipped cream and shave chocolate on top as a garnish.
Notes
This recipe uses 70% cacao dark chocolate, but you can make a chocolate mousse from milk or white chocolate as well, or a darker chocolate for an even richer flavor (think 80%+ cacao).To keep chocolate mousse, it will need to be kept cold in the fridge. Cover the mousse with plastic wrap and keep in the fridge until ready to eat.Chocolate mousse will keep in the fridge for 4-5 days. You can absolutely freeze chocolate mousse, and it will last in the freezer for up to 2 months. When ready to use again, do not attempt to heat it in any way. Transfer to the fridge and let it thaw in the fridge until you can spoon it out to serve.A good mousse consistency has been reached if you can turn your container of mousse upside down and it doesn’t move. Also look for tiny air bubbles when stirring your mousse.