Dark Chocolate Mousse Sea Salt

I discovered this mousse on a rainy Wednesday when I was supposed to be making something simple but found myself standing in front of a bar of dark chocolate instead. There's something about tempering chocolate over steam that feels almost meditative—watching it transform from broken shards into liquid silk. The first time I tasted it finished with that whisper of sea salt, I understood why the French take their chocolate seriously.

I made this for my partner's birthday dinner last spring, and watching their face when they tasted it—that moment of surprise that something this elegant came from our tiny kitchen—made the whole process feel worth it. They asked for it again the next week, which tells you everything.

Ingredients

• Dark chocolate (70% cocoa), 150 g chopped: Don't cheap out here; the chocolate carries the whole dish, so buy something you'd actually eat on its own.
• Unsalted butter, 30 g cubed: This adds silkiness and helps the chocolate melt smoothly without seizing up.
• Large eggs, 3 separated: Room temperature eggs whip better, so pull them out about an hour before you start.
• Granulated sugar, 50 g: Split between the yolks and whites to create structure and sweetness in different ways.
• Pure vanilla extract, 1 tsp: A real extract makes a noticeable difference; the fake stuff tastes thin by comparison.
• Heavy cream, 150 ml cold: Keep it genuinely cold—you can even chill your bowl beforehand if your kitchen is warm.
• Flaky sea salt, for garnish: Maldon salt is ideal because the crystals stay distinct and don't dissolve immediately.
• Dark chocolate curls or shavings, optional: A vegetable peeler works great for this if you don't have a microplane.

Instructions

Set up your double boiler and start melting:

Fill a pot with about two inches of water and bring it to a bare simmer—you want steam, not bubbles hitting the bottom. Chop your chocolate finely so it melts evenly, then set the heatproof bowl on top, making sure it doesn't touch the water. Stir as the chocolate softens, adding the butter a few pieces at a time so it all melts together smoothly.

Build your chocolate base:

Whisk the egg yolks with half the sugar until the mixture turns pale and ribbony—this takes about two minutes if you're using an electric mixer. Add the vanilla, then slowly pour in the chocolate while whisking constantly so you don't accidentally scramble the eggs.

Make peaks with the egg whites:

In a spotlessly clean bowl, beat the whites with a tiny pinch of salt until soft peaks form, then gradually add the remaining sugar while beating. Keep going until the peaks are glossy and stiff enough that if you tilt the bowl, they don't slide around.

Whip the cream:

Cold cream whips faster, so if your kitchen is warm, chill both the bowl and beaters first. You want soft peaks—the moment you go too far it turns to butter and there's no coming back.

Fold everything together carefully:

Start by folding the whipped cream into the chocolate mixture using a rubber spatula, using gentle strokes from the bottom up. Then fold in the egg whites in three additions so you don't knock all the air out—this is what makes it mousse instead of pudding.

Chill it properly:

Spoon the mousse into glasses or ramekins, cover with plastic wrap, and refrigerate for at least two hours. The longer it sits, the more the flavors deepen, so overnight is actually better.

Finish just before serving:

Sprinkle each portion with a tiny amount of flaky sea salt—you want a hint, not a mouthful—and add chocolate shavings if you're feeling fancy.

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The thing about this mousse is that it transforms the ordinary act of dinner into something a bit special without asking you to become a different person in the kitchen. It's one of those recipes that makes you feel skilled without being complicated.

Why Dark Chocolate Matters Here

The 70% cocoa level is the sweet spot—dark enough that you taste the chocolate's actual personality, not just sweetness, but not so intense that it tastes bitter. I've tried this with 85% chocolate and it pulls the dish in a different direction, more serious and demanding. Find chocolate you genuinely enjoy eating and your mousse will taste like that, only better.

The Magic of Sea Salt with Chocolate

Sea salt and chocolate are partners in a way that regular table salt just isn't. The larger crystals of flaky salt dissolve slowly on your tongue, so you get these little moments where salt and chocolate talk to each other. It sounds strange until you taste it, then it makes complete sense.

Make It Your Own

Once you understand the structure here, you can drift into variations that feel natural. Some people add a splash of espresso to deepen the chocolate, others add a hint of orange liqueur for something brighter. The base is solid enough to support these decisions.

• Try a whisper of espresso powder mixed into the melted chocolate for a sophisticated twist.
• A tiny splash of Grand Marnier or Cointreau adds elegance without overpowering the chocolate.
• If you're making this for someone with egg concerns, pasteurized eggs work perfectly.

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This mousse sits at that perfect intersection of impressive and achievable, which is exactly where home cooking should live. Make it once and it becomes part of your rotation forever.

Recipe FAQs

→ How is the mousse texture achieved?

The mousse achieves its silky, airy texture by folding whipped cream and stiffly beaten egg whites into the rich chocolate mixture, ensuring lightness without deflation.

→ Why add sea salt to the chocolate mousse?

Sea salt enhances the complex flavors of dark chocolate by balancing sweetness and intensifying the rich cocoa notes.

→ Can the mousse be prepared in advance?

Yes, chilling the mousse for at least 2 hours helps it set and develop deeper flavors. It can also be made a day ahead and stored refrigerated.

→ What is the purpose of the double boiler?

The double boiler gently melts the dark chocolate and butter without overheating, preventing burning and preserving a smooth texture.

→ Are there alternative flavors to enhance the mousse?

Adding a splash of espresso or orange liqueur to the chocolate base can provide subtle complementary flavor notes.