Chocolate Mousse

Chocolate Mousse

A classic french dessert that kicks up a chocolate storm in your mouth! Chocolate mousse is usually fluffy and airy, and when beaten to the right texture, is deliciously smooth. It's not usually creamy and thick like the chocolate cake varieties, and is made with lots of whipped up cream and eggs.


Chocolate chunks (Available in stores) – 250 gms
Butter – ¼ cup
Egg yolks- 3
Whipped cream – 1 cup
Sugar – 2 tbs
Egg whites – 3
Vanilla essence- ½ tsp


Melt chocolate chunks along with butter and when the mixture is still warm, add the beaten egg yolks. (this will ensure that the eggs are cooked)
Whisk the whipped cream and fold the chocolate mixture into this and keep aside.
Beat the egg whites into stiff peaks along with sugar and vanilla essence.
Fold this into the chocolate mixture. Make sure that you don€™t over-fold it as it will get the mousse to deflate.
Transfer the mixture into individual bowls or a big greased dish.
Chill it for 5-6 hours and serve with whipped cream and chocolate bits.


Chocolate chunks are often mistaken for sweetened ready-to-eat chocolate bars. You can buy unsweetened chocolate bars or chunks from the stores that are used for melting and tempering.

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