Chocolate mousse is my “instant-fancy” dessert. Few ingredients, big payoff. I melt good dark chocolate slowly — bowl over a pot of barely simmering water — and let the smell take over the kitchen. Off the heat, a tiny pinch of salt and a splash of vanilla (or a teaspoon of espresso if it’s around). Nothing wild.
While the chocolate cools a touch, I whisk egg yolks with a bit of sugar till they look pale and lazy, then fold that into the warm chocolate. In a second bowl I beat the whites to glossy peaks — not dry, just standing up — and in a third I whip cream to soft clouds. Then the gentle part: fold cream into the chocolate, then the whites in two batches. Scoop and turn, don’t stir. It goes from thick and moody to light and silky in, like, a minute. Kind of magic.
I spoon it into little glasses (or whatever’s clean) and chill till set. Two hours is sweet spot; overnight if you’re planning ahead. To serve, I do a dollop of whipped cream or a few raspberries, maybe a shave of chocolate on top. Orange zest is great too, just a whisper. It’s rich but not heavy, the sort of dessert that makes the table quiet for a second — and then someone asks for the recipe with a spoon still in their hand.
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
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Melt the chocolate
Melt dark chocolate gently over a double boiler, stirring until smooth and glossy. Let it cool slightly while keeping its silky texture.
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Whip the cream
Whip the heavy cream until soft peaks form, then set aside. This will bring the mousse its luxurious lightness.
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Beat egg yolks
Whisk egg yolks with half the sugar until pale and creamy, then fold them into the melted chocolate to enrich the base.
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Whisk egg whites
Beat egg whites with a pinch of salt until foamy, then gradually add the rest of the sugar, whisking until glossy peaks form.
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Fold everything together
Gently fold whipped cream into the chocolate mixture, then carefully fold in the beaten egg whites in batches. Take your time — the air is what makes mousse so delicate.
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Chill and serve
Spoon the mousse into serving glasses and refrigerate for at least 2 hours. Before serving, top with raspberries, whipped cream, or chocolate shavings for a final touch of elegance.
Updated: August 30, 2025