Three-Ingredient Chocolate Mousse
Dark chocolate, eggs, a pinch of salt. No cream, no sugar, no shortcuts.
Recipe Author
Riff Kitchen@riffkitchen
Three-Ingredient Chocolate Mousse
Dark chocolate, eggs, a pinch of salt. No cream, no sugar, no shortcuts.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- plus 3 hr chilling
- 20 min
- servings
- 4
- effort
- Medium
Gourmet's note
Without cream to hide behind, the chocolate is the entire dish - use something you would happily eat on its own, ideally 70%.
Method
6 steps · tap one to tick it off
Tips
Keep every drop of water out. A splash of water or steam makes melting chocolate seize into a stiff paste. Keep the bowl clear of the simmering water and use a dry spatula.
Fold while the chocolate is still warm. Cool it for the 5 minutes, no longer. Chocolate that cools too far sets into hard flecks when the cold whites hit it.
Use pasteurized eggs for vulnerable guests. The eggs here are never cooked. Pasteurized eggs, sold in many supermarkets, lower the salmonella risk for young children, pregnant guests and older people; their whites whip more slowly.
Swaps
No Chocolate (Dark)? A semisweet bar gives a sweeter, softer-set mousse. Avoid chocolate chips, which are made to hold their shape and melt less smoothly.
No Salt? A few drops of lemon juice in the whites instead. The acid steadies them as they whip, though the mousse tastes a little flatter.
Storage
Fridge: Best eaten the day it is made. It is made with raw egg, so keep it covered in the fridge until you serve it.
Freezer: Not worth freezing: ice crystals break the whipped whites, so it thaws denser and can weep.
Serving: Serve cold. Ten minutes out of the fridge softens it for spooning.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Gourmet's note
Without cream to hide behind, the chocolate is the entire dish - use something you would happily eat on its own, ideally 70%.
Instructions
Follow the steps to perfection.
Tips
Keep every drop of water out. A splash of water or steam makes melting chocolate seize into a stiff paste. Keep the bowl clear of the simmering water and use a dry spatula.
Fold while the chocolate is still warm. Cool it for the 5 minutes, no longer. Chocolate that cools too far sets into hard flecks when the cold whites hit it.
Use pasteurized eggs for vulnerable guests. The eggs here are never cooked. Pasteurized eggs, sold in many supermarkets, lower the salmonella risk for young children, pregnant guests and older people; their whites whip more slowly.
Swaps
No Chocolate (Dark)? A semisweet bar gives a sweeter, softer-set mousse. Avoid chocolate chips, which are made to hold their shape and melt less smoothly.
No Salt? A few drops of lemon juice in the whites instead. The acid steadies them as they whip, though the mousse tastes a little flatter.
Storage
Fridge: Best eaten the day it is made. It is made with raw egg, so keep it covered in the fridge until you serve it.
Freezer: Not worth freezing: ice crystals break the whipped whites, so it thaws denser and can weep.
Serving: Serve cold. Ten minutes out of the fridge softens it for spooning.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix