Bittersweet Chocolate Mousse for Your Valentine
Treat your Valentine to an indulgent dessert with this Bittersweet Chocolate Mousse, a rich and velvety delight that’s as romantic as it is irresistible. Made with high-quality bittersweet chocolate (60-70% cocoa) and whipped to airy perfection with silky cream and fluffy egg whites, this decadent mousse strikes a flawless balance between bold chocolate intensity and light, creamy texture. Infused with a hint of vanilla and a whisper of sea salt to enhance the flavor, it’s the ultimate embodiment of elegance and simplicity. Ready in just 20 minutes of prep time and perfect for make-ahead convenience, this mousse is served chilled in individual ramekins, garnished with fresh raspberries and delicate chocolate shavings for an enchanting finishing touch. Whether it’s Valentine’s Day or just a special evening for two, this dessert offers a luxurious finale to your celebration.
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Recipe Information
Ingredients
- 6 oz bittersweet chocolate (60-70% cocoa)
- 2 tbsp unsalted butter
- 2 eggs, separated
- 2 tbsp granulated sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 pinch sea salt
- 0.5 cup fresh raspberries (optional, for garnish)
- 2 tbsp shaved chocolate (optional, for garnish)
Instructions
Chop the bittersweet chocolate into small pieces and place it in a heatproof bowl along with the unsalted butter.
Set the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Melt the chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
In a separate large, clean bowl, whisk the egg whites with a pinch of sea salt until soft peaks form. Gradually add the sugar, one tablespoon at a time, and continue whisking until stiff, glossy peaks are achieved. Set aside.
In another bowl, whip the heavy cream with the vanilla extract until soft peaks form. Be careful not to overwhip.
Check that the melted chocolate is cool but still pourable. Stir in the egg yolks until completely incorporated.
Gently fold the whipped cream into the chocolate mixture in thirds, being careful not to deflate the cream. Use a spatula to fold until just combined.
Next, gently fold in the whipped egg whites, also in thirds, being very careful to maintain the light and airy texture.
Divide the mousse evenly into 4 serving glasses or ramekins. Cover and refrigerate for at least 2 hours, or until set.
Before serving, garnish with fresh raspberries and shaved chocolate, if desired. Serve chilled and enjoy!
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 24.3 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 93 mg | 4% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 28.8 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 307 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
