Easy chocolate mousse recipe

My family and I love chocolate. One of the desserts I often make is a delicious airy chocolate mousse, especially when I have some leftover egg whites, after baking cookies with Mürbeteig.

The original french chocolate mousse recipe tends to be a little complicated and… eggy. Check out bellow how I make it: easy and fast! I usually replace the regular cream with a lactose free option.

Ingredients for about 6 servings (depending on the size):

• 200ml cream (min. 30%fat)
• 200g dark chocolate (min. 50% cocoa, I use chocolate with min. 72% – 99% cocoa)
• 50g – 100g sugar
• 6 egg whites
• a pinch of salt
• vanilla sugar (optional)
• cinnamon (optional)

1. Warm up the cream in a pot with a thick bottom till it reaches the boiling point.
   
2. Turn off the heat and add the pieces of chocolate. Let them melt for few minutes.
   
3. Mix the chocolate in the cream with a spatula until it’s completely melted. Set the pot aside.
   
4. Beat the egg whites with a pinch of salt until soft peak.
   
5. Add sugar to the egg whites and beat it until it’s melted. I usually add sugar based on the amount of cocoa in the chocolate. I used one with 80% cocoa so I added 80g of sugar.
   
6. If you feel like it, you can also add vanilla sugar, respectively a pinch of cinnamon, to enhance the taste of chocolate.
7. Add 2-3 spoons of the egg white mixture to the chocolate and mix it in (tempering).
8. Add the remaining egg whites to the chocolate and gently incorporate everything with a spatula through folding. By doing so you will get an airy mousse.
9. Put the mousse in the serving recipients and let it cool down for at least 2-4 hours in the fridge, better overnight.
   
10. Enjoy it with fresh mint leaves.
    
11. Look how airy and light this mousse is! It melts in your mouth.