Recipes from the Grapevine Cottage

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Dark Chocolate Mousse

We really don’t eat many desserts in our house, but when my daughter requested something “very chocolatey” for her birthday dinner, Linda came up with this dark chocolate mousse. Needless to say, it fulfilled the request, and then some. Plus, it’s pretty easy.

Serves 4-6


5-1/4 ounces bittersweet chocolate, broken into squares (she used Ghirardelli brand) 14 ounces cold heavy cream 3 large egg whites, brought up to room temperature 1 tablespoon white sugar Sweetened whipped cream, for garnish Shaved bittersweet chocolate, for garnish


Place chocolate in a double boiler or a bain-marie at a low simmer. Stir chocolate until melted. Set aside. Beat the 14 ounces heavy cream until it forms soft peaks. Then in a separate bowl, beat the egg whites to soft peaks, gradually adding the sugar until firm. (Hint learned from Julia Child – prior to beating, make sure the mixing bowl is absolutely clean, and then pour a small amount of salt and vinegar in the bowl, swirling it around and then dumped out prior to beating, but leaving a slight residue. It works as a stabilizer.)

Fold the egg whites all at once into the chocolate, and mix until mostly blended and then fold in the whipped cream. Blend gently, but thoroughly. Spoon into goblets or serving dishes and let chill for about 1 hour. Top with whipped cream and shaved chocolate.