Dark Chocolate Mousse with Sea Salt
Light, airy, and intensely chocolatey — this mousse uses just four ingredients and tastes like a French patisserie made it.
Desserts · Prep 15 min · Cook 5 min · Serves 4 · Medium · By Tina · Published
Ingredients
- 200 g dark chocolate, 70% cocoa, chopped
- 4 eggs, separated, room temperature
- 2 tbsp sugar
- flaky sea salt, for topping
- whipped cream, for serving, optional
Chocolate mousse sounds complicated but the real version — the French way — is shockingly simple. Chocolate, eggs, a little sugar, and that is basically it. No cream, no gelatin, no nonsense.
The magic is in the egg whites. You whip them stiff and fold them into melted chocolate, and the air trapped in the whites gives you that impossibly light, cloud-like texture. Every spoonful should dissolve on your tongue.
A sprinkle of flaky sea salt on top makes the chocolate taste more chocolatey. It sounds wrong, it tastes right.
Pro Tips
- Use the best dark chocolate you can find. 70-80% cocoa. This recipe is basically melted chocolate with air in it, so quality matters.
- The eggs must be at room temperature for the whites to whip properly.
- Fold the whites into the chocolate GENTLY. You are trying to keep the air. Aggressive stirring deflates everything.
- Chill for at least 4 hours. Overnight is ideal.
Serving
Spoon into small cups or glasses. A whisper of whipped cream, a sprinkle of flaky salt, and a few shavings of dark chocolate. Eat slowly.
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