Decadent Chocolate Mousse in Wine Glasses
A quick and elegant chocolate mousse dessert served in wine glasses, featuring a rich, velvety texture and simple ingredients perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 6 oz (170g) semi-sweet chocolate, chopped
- 1 ½ cups (360ml) heavy cream, cold
- 2 tbsp (25g) granulated sugar
- 3 large egg whites, room temperature
- 1 tsp vanilla extract
- ½ tsp espresso powder (optional)
- Pinch of salt
Instructions
- Melt the chocolate: Place the chopped semi-sweet chocolate in a heatproof bowl over a pot of gently simmering water. Stir occasionally until smooth, about 5 minutes. Remove from heat and let cool slightly (but don’t let it harden!).
- Whip the cream: In a chilled bowl, beat the heavy cream with 1 tbsp sugar and vanilla extract until soft peaks form, about 3-4 minutes. Be careful not to overwhip; it should be light and airy.
- Beat egg whites: In a separate clean bowl, whip the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1 tbsp sugar and continue whipping until stiff, glossy peaks form—this usually takes around 5-7 minutes.
- Combine chocolate and cream: Gently fold about one-third of the whipped cream into the cooled chocolate to lighten it. Then fold in the remaining cream until fully incorporated.
- Add egg whites: Carefully fold the beaten egg whites into the chocolate mixture in two additions. Use a spatula and a gentle folding motion to keep the mousse airy.
- Chill: Spoon or pipe the mousse into wine glasses, filling about ¾ full. Refrigerate for at least 2 hours, or until set. Overnight chilling works beautifully if you want to prep ahead.
- Serve: Just before serving, garnish with fresh berries, a dusting of cocoa powder, or a sprig of mint for an elegant touch.
Notes
Use high-quality chocolate bars for best melting and flavor. Avoid overwhipping cream and egg whites to maintain mousse texture. Folding should be gentle and slow to keep mousse airy. For dairy-free option, substitute heavy cream with full-fat coconut cream and use dairy-free dark chocolate. Refrigerate mousse for at least 2 hours or overnight for best results. Let mousse sit at room temperature for 10 minutes before serving if stored.
Nutrition
- Serving Size: About ½ cup (120ml)
- Calories: 320
- Sugar: 18
- Sodium: 50
- Fat: 26
- Saturated Fat: 16
- Carbohydrates: 20
- Fiber: 3
- Protein: 4
Keywords: chocolate mousse, easy dessert, elegant dessert, chocolate dessert, mousse in wine glasses, quick chocolate mousse, creamy chocolate mousse