- ¾ cup dark chocolate, finely chopped
- 4 eggs, room temperature and separated
- ¼ cup granulated sugar
- ⅛ tsp lemon juice
- Unsalted butter to grease ramekins or jars
- Place chocolate in a heatproof bowl and set it over a small pot filled with about ¼ of hot water over low heat (make sure the bottom of the bowl is not touching the surface of the water). Let most of the chocolate melt before removing the bowl from the pot, then stir it to get everything completely melted and smooth.
- Butter ramekins or jars and set aside.
- Using a stand or hand mixer, beat egg whites on high speed until it becomes frothy. Add lemon juice and continue beating the egg whites while slowly adding granulated sugar a few tablespoons at a time.
- Stir egg yolks into the chocolate and gently fold a third of the egg white mixture.
- Once it's mostly incorporated, fold in the rest of the egg white mixture and carefully mix them together.
- Spoon the mousse mixture into the ramekins and gently tap them on the counter to release any air bubbles.
- Cover and chill them in the refrigerator for about 2 to 3 hours until fully set.
- Serve and enjoy!
- If you’re not a fan of dark chocolate, you can always substitute it with milk chocolate or half and half (milk and dark).
- Make sure that your eggs are at room temperature because cold egg yolks can cause the chocolate to “seize” and solidify.
Tags:chocolate-moussechocolate-mousse-recipefrench-dessertfrench-recipe