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Ingredients
- 200g dark chocolate (70% cocoa)
- 1 cup heavy whipping cream (chilled)
- ½ cup mascarpone cheese (room temperature)
- 3 tbsp powdered sugar (adjust to taste)
- 2 eggs (separated)
- 1 tsp vanilla essence
- A pinch of salt
Instructions
- Chop the dark chocolate and melt it using a double boiler or microwave. Let it cool slightly.
- In a bowl, whisk egg yolks with powdered sugar until pale and creamy.
- Add mascarpone cheese and vanilla essence to the yolk mixture. Mix until smooth.
- Slowly fold in the melted chocolate.
- In another bowl, whip the chilled cream until soft peaks form.
- In a separate clean bowl, beat egg whites with a pinch of salt until stiff peaks form.
- Gently fold the whipped cream into the chocolate mixture.
- Then carefully fold in the egg whites using light movements.
- Spoon the mousse into serving glasses or bowls.
- Refrigerate for at least 4 hours or overnight for best texture.
Tips
- Use high-quality dark chocolate for richer flavor.
- Make sure mascarpone is at room temperature to avoid lumps.
- Fold gently to keep the mousse light and airy.
- For extra flavor, add a little coffee or orange zest.
- Garnish with cocoa powder, chocolate shavings, or fresh berries before serving.
