🍫 Classic Airy Chocolate Mousse (Light & Creamy)

This chocolate mousse is smooth, fluffy, and rich in flavor, made with simple ingredients and gentle folding to keep it airy.

📝 Ingredients

1 cup (170 g) semi-sweet chocolate, finely chopped
3 tablespoons (45 ml) water
3 large eggs, separated
2 tablespoons (25 g) granulated sugar
¾ cup (180 ml) heavy cream (cold)
A small pinch of salt

👩‍🍳 Step-by-Step Instructions

1️⃣ Melt the Chocolate

Place the chopped chocolate and water into a heat-safe bowl.
Melt using one of these methods:

Double boiler: Set the bowl over gently heated water and stir until smooth.
Microwave: Heat in 20-second intervals, stirring each time until fully melted.

Set aside and allow the chocolate to cool slightly so it is warm, not hot.

2️⃣ Add the Egg Yolks

Add the egg yolks to the melted chocolate one at a time, whisking well after each addition.
The mixture should become smooth and glossy.

3️⃣ Whip the Cream

In a separate bowl, beat the cold heavy cream until stiff peaks form.
This means the cream holds its shape when you lift the whisk.

Gently fold the whipped cream into the chocolate mixture using a spatula.
Use light movements to keep the texture fluffy.

4️⃣ Whip the Egg Whites

In a clean, dry bowl, beat the egg whites with a pinch of salt until they become foamy.
Slowly add the sugar and continue beating until stiff, shiny peaks form.

5️⃣ Fold the Mixture

Add the whipped egg whites to the chocolate mixture in two portions.
Fold gently using a cut-and-fold motion until just combined.
Do not stir, as this removes the air and makes the mousse heavy.

6️⃣ Chill and Set

Spoon the mousse into serving cups or glasses.
Cover and refrigerate for at least 2 to 4 hours until set and creamy.

🌱 Bonus: Basil Seed Chocolate Mousse Topping

Basil seeds (Sabja) add a refreshing texture and visual beauty.

How to Prepare Basil Seeds

Soak 1 tablespoon basil seeds in ½ cup water for 15 minutes
They will swell and form a gel-like coating
Drain excess water before using

How to Use

✔ As a topping: Spoon soaked seeds over chilled mousse
✔ As a layer: Add seeds to the bottom of the glass before filling with mousse

⭐ Helpful Tips

Eggs whip better at room temperature
Always fold gently to keep mousse light
Chill thoroughly for best texture
Use good-quality chocolate for richer taste