Dark Chocolate Mousse Cake (Print Version)
# Ingredients:
01 -
8 oz dark chocolate (70% cocoa), chopped
02 -
1/2 cup heavy cream
03 -
1/4 cup unsalted butter
04 -
4 large eggs, separated
05 -
1/4 cup granulated sugar
06 -
1 teaspoon vanilla extract
07 -
1/2 cup powdered sugar
08 -
1/2 cup whipped cream, for topping
09 -
Fresh berries (optional, for garnish)
10 -
Shaved chocolate (optional, for garnish)
# Instructions:
01 -
In a heatproof bowl, combine the chopped dark chocolate, heavy cream, and butter. Melt together over a double boiler or in the microwave in short bursts, stirring until smooth and silky. Set aside to cool slightly.
02 -
In a separate mixing bowl, beat the egg yolks with granulated sugar until the mixture is pale and thick. Add the vanilla extract and gently fold in the melted chocolate mixture until fully combined.
03 -
In another bowl, beat the egg whites until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form.
04 -
Gently fold the whipped egg whites into the chocolate mixture, being careful not to deflate the airiness of the egg whites.
05 -
Pour the mousse into a cake pan (preferably a springform pan) and smooth the top. Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set.
06 -
Before serving, top the mousse cake with whipped cream, fresh berries, and shaved chocolate for an extra touch of elegance.