Dark Chocolate Mousse Sea Salt (Printable Version)

Silky dark chocolate mousse with a hint of sea salt for rich, sophisticated taste.

# Ingredient List:

→ Chocolate Base

01 - 5.3 oz high-quality dark chocolate (70% cocoa), chopped
02 - 1 oz unsalted butter, cubed

→ Mousse Mixture

03 - 3 large eggs, separated
04 - 1.8 oz granulated sugar
05 - 1 tsp pure vanilla extract
06 - 5.1 fl oz heavy cream, cold

→ Finishing

07 - Flaky sea salt, for garnish
08 - Dark chocolate curls or shavings (optional)

# Directions:

01 - Combine dark chocolate and butter in a heatproof bowl over barely simmering water. Stir until smooth. Remove from heat and allow to cool slightly.
02 - Whisk egg yolks with half the sugar and vanilla until pale and creamy. Gradually incorporate the cooled chocolate mixture until well blended.
03 - Whip egg whites with a pinch of salt until soft peaks form. Add remaining sugar gradually and continue beating until stiff, glossy peaks develop.
04 - Whip the cold heavy cream until soft peaks form.
05 - Fold the whipped cream gently into the chocolate base until just combined. Then fold in the egg whites in three additions, taking care not to deflate the mixture.
06 - Distribute mousse into serving glasses or ramekins. Cover and refrigerate for at least 2 hours until set.
07 - Sprinkle each serving with flaky sea salt and optionally garnish with dark chocolate curls or shavings.

# Expert Tips:

01 -
  • It looks like you spent hours in a patisserie, but it's genuinely manageable for a weeknight.
  • The sea salt hits differently than you'd expect—it doesn't taste salty, it just wakes up every note of chocolate.
  • You can make it the day before, which means less stress when guests arrive.
02 -
  • Don't rush the folding; it's tempting but deflating the mousse too much ruins the entire texture and you end up with something dense instead of ethereal.
  • If your eggs seem at all questionable, use pasteurized ones from the store—the risk isn't worth it, and they work just fine.
  • The mousse will continue to set even after two hours, so if you make it way ahead, it actually improves.
03 -
  • Separate your eggs when they're cold, but let them come to room temperature before whipping—they'll create more volume that way.
  • If you're worried about raw eggs, use pasteurized ones from the store; they beat just as well and taste identical.
  • Make this the day before if you can; the flavors actually settle and taste richer by the next evening.

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