Dark Chocolate Mousse is proof that richness doesn’t have to feel heavy. Made properly, it should feel airy and delicate while still delivering deep chocolate flavor. The secret lies not in extra cream or sugar, but in how air is incorporated and preserved.

Unlike baked desserts, mousse relies entirely on technique. Temperature control, gentle folding, and patience during chilling are what transform melted chocolate into a smooth, cloud-like texture.

This dessert works beautifully for dinner parties, special occasions, or any moment when you want something refined without turning on the oven.

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Ingredients (Serves 4)

• 180 g high-quality dark chocolate (70% cocoa)

• 3 large eggs, separated

• 30 g sugar

• 1 tablespoon unsalted butter (optional, for gloss)

• Pinch of salt

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Step-by-Step Instructions (Detailed & Refined)

1. Melt the Chocolate

Break chocolate into small pieces and melt gently over a double boiler or in short microwave intervals.

If using butter, stir it in while warm.

Let cool slightly — it should be warm, not hot.

Important:
Hot chocolate will scramble the egg yolks.

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2. Incorporate the Yolks

Stir egg yolks into the melted chocolate one at a time until smooth.

The mixture will thicken slightly — this is normal.

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3. Whip the Egg Whites

In a clean bowl, whisk egg whites with a pinch of salt until soft peaks form.

Gradually add sugar and continue whisking until glossy, firm peaks form.

Key point:
Do not overwhip — stiff, dry peaks are harder to fold smoothly.

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4. Fold Gently

Add one-third of the whipped egg whites into the chocolate mixture to loosen it.

Then gently fold in the remaining egg whites in batches using slow, wide motions.

Critical:
Do not stir. Folding preserves the air that creates lightness.

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5. Chill and Set

Spoon into serving glasses and refrigerate for at least 3 hours.

Texture should be set but still soft.

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Professional Tips for Best Results

• Use high-quality chocolate — it defines the flavor

• Ensure all bowls are grease-free before whipping egg whites

• Fold patiently to keep the mousse airy

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Common Mistakes to Avoid

• Overheating chocolate

• Overwhipping egg whites

• Stirring instead of folding

• Serving too early before fully chilled

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Serving Suggestions

Serve chilled with fresh berries, whipped cream, or a light dusting of cocoa powder.
Best enjoyed within 24 hours.