Rich Chocolate Lunch Dessert (Printable)

Creamy chocolate mousse with whipped cream and fresh berries, perfect for a sweet midday indulgence.

# What You'll Need:

→ Chocolate Base

01 - 5.3 oz dark chocolate (at least 60% cocoa), chopped
02 - 1 oz unsalted butter

→ Cream Mixture

03 - 1 cup heavy cream
04 - 2 large eggs, separated
05 - 1.4 oz 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)

# Directions:

01 - Combine chopped dark chocolate and unsalted butter in a heatproof bowl over simmering water and melt until smooth. Remove from heat and let cool slightly.
02 - In a separate bowl, beat the egg yolks with half the sugar until pale and creamy.
03 - Stir the melted chocolate mixture into the egg yolk mixture until fully incorporated.
04 - Whip the heavy cream in a clean bowl until soft peaks form.
05 - In another clean bowl, beat the egg whites until foamy, gradually add the remaining sugar, and continue beating until stiff peaks form.
06 - Gently fold the whipped cream into the chocolate mixture until just combined.
07 - Carefully fold the beaten egg whites into the chocolate mixture, preserving the airiness.
08 - Spoon the mousse into serving glasses or bowls, cover, and refrigerate for at least 1 hour until set.
09 - Before serving, garnish with whipped cream, grated chocolate, and fresh berries as desired.

# Cooking Tips:

01 -
  • It tastes like something from a fancy restaurant but takes less time than ordering takeout.
  • The texture is impossibly light and creamy, almost like eating a chocolate cloud.
  • You can make it ahead and let it chill while you tackle the rest of your day.
  • It uses everyday ingredients you probably already have in your kitchen.
02 -
  • Make absolutely sure your bowls and beaters are spotless and dry when whipping egg whites, because even a drop of yolk or grease will ruin the volume.
  • Let the melted chocolate cool for a few minutes before mixing it with the yolks, or you will end up with sweet scrambled eggs instead of mousse.
  • Fold gently and patiently, do not stir vigorously, or you will knock out all the air and end up with a dense pudding instead of a light mousse.
03 -
  • Use the best quality chocolate you can find because it is the star of this dessert and you will absolutely taste the difference.
  • If you are nervous about folding, add a small spoonful of the egg whites to the chocolate mixture first to lighten it, then fold in the rest more easily.
  • Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream, it makes the whole process faster and gives you better peaks.

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