Fluffy Chocolate Mousse
While growing up in my mother’s house, I was familiar with two varieties of chocolate mousse. One, made with butter, is dense and almost fudge-like. This is the other recipe – a fluffier, almost meringue-textured mousse.
I always thought I preferred the dense version, made with lovely dark chocolate, until I recently made this one. And it made me reconsider.
This is like the inside of a 3 Musketeer bar!
The funny thing is, my husband thought the same thing, so the next time I make a mousse (in 15 years?!) it will be this recipe.
Fluffy Chocolate Mousse
4 ounces unsweetened chocolate
5 egg whites, at room temperature
1/4 teaspoon cream of tartar
1 scant cup white sugar, divided
5 egg yolks
1/8 teaspoon salt
1 tablespoon cognac
1/2 teaspoon powdered espresso
1 2/3 cup heavy cream
Melt the chocolate in a double boiler over hot water gradually just until melted. Let cool.
In a large bowl, with electric mixer at high speed, beat egg whites with cream of tartar until soft peaks form. Gradually add 3/4 cup sugar, 2 tablespoons at a time, beating well after each addition; continue to beat until stiff peaks form.
In a small bowl, with same beaters, beat egg yolks with salt until thick and lemon colored. Gradually add remaining 1/4 cup sugar, beating well.
Gradually beat in strong coffee or cognac and melted chocolate until mixture is smooth.
Beat heavy cream until stiff peaks form. Fold the whipped cream and the egg whites together gently, then fold into the chocolate mixture, until no streaks remain. Turn the mousse in a 2 quart serving dish, or 6 individual serving bowls, spreading the top evenly.
Refrigerate for 24 hours before serving chilled or at room temperature.
If desired, serve each with a fun cookie.
This mousse has one of those textures that you just want to jump into! Soft, fluffy, creamy, chocolate-flavored, all with a meringue-like softness!
Airy and light mousse tastes the BEST! These look amazing, Mimi.
I always thought I prefer the dense version, until I made this again. Wow!
Oh Mimi, you should make chocolate mousse more often.
I really should.
Mouthwatering! I’m not partial to either dense or airy – as long as the mousse is made with fine chocolate, I’ll gladly have both! :)
I totally agree. And now that I think of it, a layered version with both would be really really good!
This would be amazing! :)
Like you and your husband, Mimi, I always think dark, dense chocolate is best, but then I try something light and fluffy like this, and I change my mind, at least until I’m tempted again. But then there’s the “3 Musketeers” reference – indeed that is tempting! Love this recipe!
I could have jumped into that big bowl of fluffy chocolate whip. It was wonderful!
I prefer the light an fluffy version, but I won’t say no the the fudgier one. I’m craving some right now and can easily polish both of these servings right now!
I finally decided that next time I’ll make both varieties, and layer them!!!
I do love the fluffy version but also the fudgier one, chocolate mousse is the best!!
I think that’s what I finally figured out. They are both just fabulous!
I’m going to have to look up what a a 3 Musketeer bar is. I like both versions and had the dense one this past weekend.
It’s basically a firm bar of the fluffiness, with a similar taste, coated in chocolate. Chocolate mousse is just darn good!
Chocolate is my weakness and this looks amazing!! I have always made mousse the very deep, very chocolaty variety, but I love how lightened up this recipe is! I will definitely need to try this ;)
Exactly. I’m not sure now which I’d choose if I had to!
I don’t actually think I’ve ever tried a mouse made with butter (Even though I like dense and fudgy desserts). It must be delicious, too. But I’d still vote for something light, fluffy, and airy (It’s what a mousse should be to me) – excactly like this wonderful variation!
That’s a good point, about mousse being fluffy. And this one definitely is! By the way, I’m having trouble following your blog. Suggestions?
This sounds so good! I don’t care for butter, so I’m sure I would prefer this version.
It’s chocolatey fluffy goodness. Nothing not to love!
Certainly you won’t wait 15 years. I know I’m not going to. GREG
It’s been at least not that long since I’ve made chocolate mousse. People who come over to eat never expect dessert, except maybe for a special holiday or sit-down dinner… I put way more effort into hors d’oeuvres!
What a welcome departure from typically heavy, super-dense chocolate mousses! Nothing wrong with them either, but this looks like a light, fluffy, sweet dream.
I also love a dense version, but it also has a mousse-y texture. It’s not like eating fudge, which I don’t like!
Ohhh I wish I was you neighbor so I can ask for some of that lovely mousse
And I’d be so happy to share!
I bet it is divine with the cognac and espresso powder! Lovely.
Thank you. Divine is a perfect word!
Dense, fluffy — I’ll take it any way it’s served to me! This recipe is actually a bit like Julia Child’s in the first volume of _Mastering_ (I’m going by memory here — haven’t made that version in decades). Although as I recall she heats the egg yolks over the stove and beats them as she adds sugar. A tricky step! This looks much more streamlined. Thanks!
Oh, pasteurize good the egg yolks? I’ve never done that, for any recipe. Us French folks just trust our chickens! Just kidding. Actually I discovered I’m more Italian. I never knew!
Chocolate and coffee are the best friends, at least at our house ! Great one to try !
Thanks! Yes, I’m glad I learned that trick from my mother!
This looks so delicious! I love a light and fluffy chocolate mousse. (Though to be truthful, I love all kinds of chocolate mousse!)
I know what you mean! Good chocolate and that mousse-y texture can’t be beat!
It tastes like the inside of a 3 Musketeer bar? I’m intrigued! Also, I laughed at your comment about the next time you make mousse…in 15 years. That’s about how often I make mousse, too. But it is so good!!
I just don’t make desserts! You’re a good baker, but I’m not. A mousse is more up my alley, but I still don’t routinely make desserts.