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My review
Chef John's Dark Chocolate Mousse
Chef John
"This has a pinch of chile pepper as the secret ingredient. It's firm yet unbelievably light and airy. The little bit of chile pepper is in there just to bring out the flavor of the chocolate and add a tiny bit of delicious heat. Garnish each serving with a dollop of whipped cream and a sprinkle of shaved chocolate."
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Ingredients
4 h 25 m servings 297 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.
- Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.
- Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.
- Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.
Nutrition Facts
Per Serving: 297 calories; 24.8 g fat; 19.8 g carbohydrates; 3.1 g protein; 156 mg cholesterol; 89 mg sodium. Full nutrition
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Reviews
Read all reviews 4762 Ratings
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Most helpful positive review
3/14/2014
Outstanding, simply outstanding! This recipe is the reason that Chef John is the first person I've added to my "chefs I follow". I've made it 4 times now in less than 3 weeks. I'm not a dessert ...
Most helpful critical review
5/13/2016
It's OK to me but my family deffinately didn't like it. I don't think they like spicy chocolate.
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3/14/2014
Outstanding, simply outstanding! This recipe is the reason that Chef John is the first person I've added to my "chefs I follow". I've made it 4 times now in less than 3 weeks. I'm not a dessert ...
2/8/2015
Delicious! And OH, SO EASY! Very elegant and romantic dessert. I'd make it again. Used a dark chocolate candy bar with 77 Percent Cocoa. Also, added a couple of teaspoons of powdered sugar to st...
4/3/2015
I looked and looked at recipes because I wanted to make something for National Chocolate Mousse Day (April 3) and decided on this one and WOW, it did not disappoint. I added the pepper but only ...
2/15/2016
This recipe is super easy!! Since I did not have whipped cream, I saved the egg whites and whipped those. But I doubled the portion of egg whites. Ex: I used 2 egg yolks for the chocolate mixtu...
10/17/2016
Made this for my chocoholic daughter's birthday. I used a warm brownie cup, put in the frozen good ice cream with mousse on the top, then covered with meringue, in broiler for a minute and it w...
1/27/2014
This is the best recipe for chocolate Mousse I have found! It so rich, and simple to make. I did not add as much pepper as it said though. Would rate it ten stars if I could! :) Thumbs up for Ch...
11/20/2014
Love it! I'm a huge fan of dark chocolate and this recipe is fantastic. This was my first attempt at making mousse and I found the video and instructions easy to follow. The mousse held up well ...
1/9/2018
I will make it again. The 6 oz dishes really only make enough for 3. So-fill them less !! I also would use coffee in the first addition of water and that might make it a little more interesti...