Follow this detailed, step-by-step guide to make the perfect chocolate mousse

Chocolate mousse is a decadent dessert famed for its rich, velvety texture and decadent chocolate flavor. Originating from France, the name is derived from the French word for "froth" or "foam," referencing its light and airy consistency. It's made with high-quality chocolate, often dark or semi-sweet, which is then incorporated into a base of whipped cream or eggs. The mixture is chilled til it sets, resulting in a mousse that is indulgent and light. Many recipes also include flavors like liqueurs, extracts, or even a layer of fruit puree. The chocolate mousse is often garnished with chocolate, berries or a dollop of whipped cream. The versatility makes it a popular choice for both casual and formal occasions. Serve the Chocolate Mousse alongside some Chocolate Mud Cake, since they will make for a great dessert combination together.

Ingredients

For the chocolate mousse:

• 1 bar 72% dark chocolate, finely chopped
• 8 large egg yolks
• 99 gm granulated sugar
• 908 ml heavy cream, divided
• 1 tablespoon vanilla extract
• 2 teaspoons espresso powder, optional
• 1/2 teaspoon salt

For the whipped cream topping:

• 340 ml heavy cream
• 57 gm confectioners' sugar
• chocolate shavings garnish, optional

Directions:

• Roughly chop the chocolate and place it in a bowl. Set aside.
• In another bowl, add the egg yolks and sugar and beat with a handheld mixer or a stand mixer with a whisk attachment until the mixture is thick and creamy. Set aside.
• Place a pan on the stove on medium heat, add the cream, and let it heat until it just starts to simmer.
• Then turn off the heat and add half of the hot cream into the egg yolk mixture. Whisk constantly as you do. Slowly add the rest of the hot cream, whisking the whole time.
• Now transfer the entire mixture back into the pan and cook on medium heat, stirring constantly. The mixture will thicken as it heats. It should be thick enough to coat the back of a spoon. Keep heating till it reaches this consistency, but do not let it come to a boil.
• Now turn off the heat and pour the hot mixture over the chopped chocolate. Stir until the chocolate has melted and it's smooth.
• Then whisk in the vanilla, espresso powder and salt and continue to whip until everything is evenly incorporated.
• Refrigerate for about two hours.
• Once chilled, fold in the whipped cream into the chocolate mixture, until fully combined.
• Now spoon the mixture into cups, bowls, glasses, ramekins or whatever you want to serve the mousse in, and place back in the fridge.
• In a bowl, add the heavy cream and sugar and beat with a handheld mixer or a stand mixer with a whisk attachment until the sugar has dissolved completely and forms stiff peaks. It should be smooth and light but stiff enough to spoon on top of the mousse.
• Scrape chocolate from the edge of a chocolate bar or use a peel knife to get shavings.
• Remove the mousse from the fridge, top with the whipped cream, and sprinkle chocolate shavings on top.
• Serve chilled.

Notes, tips and tricks:

• If you have the time, you can chill the mousse for up to 24 hours.
• You can add any other toppings of your choice to your mousse. One option is to add a dusting of cocoa powder, icing sugar, or cinnamon powder. Or you can honey, maple syrup, some chocolate sauce, fresh caramel sauce or a jam or fruit compote on top. You can also sprinkle some brown sugar on top. Or add chocolate shavings, decorations like stars or silver balls, or even edible glitter. You can also just add a single sprig of mint. Another option is chopped nuts, fresh berries, or sliced fruits like bananas or even crumble on some cookies or brownie bits. Or you can leave the mousse completely plain.
• You can also add any flavors to the mousse mixture that you like. This could include lime or orange zest and juice, some other fruit juice, an extract of any flavor you prefer, or even spices like cinnamon or star anise. If adding the latter, remember to run the mixture through a sieve before putting it in the ramekins.