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Chef John's Dark Chocolate Mousse

Chef John's Dark Chocolate Mousse

  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    4 h 25 m
Chef John

Chef John

This has a pinch of chile pepper as the secret ingredient. It's firm yet unbelievably light and airy. The little bit of chile pepper is in there just to bring out the flavor of the chocolate and add a tiny bit of delicious heat. Garnish each serving with a dollop of whipped cream and a sprinkle of shaved chocolate.

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Nutrition

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  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 156 mg
  • 52%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.
  2. Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.
  3. Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.
  4. Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.
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Reviews

KarenCooks
3

KarenCooks

3/14/2014

Outstanding, simply outstanding! This recipe is the reason that Chef John is the first person I've added to my "chefs I follow". I've made it 4 times now in less than 3 weeks. I'm not a dessert person, but I like mousse, trifles, pudding etc. I received a couple good quality chocolate bars (Lindt) for xmas. The first time I made this I used the dark chocolate one. I did use less chili because I'm sensitive to hot spice, but it didn't bother me. It was killer good. The second time I used the milk chocolate bar because it was all I had. Equally good in a different way... softer, fluffier, more subtle. I used the full amount of chili powder. 2 more times with the dark chocolate. Every time is excellent. I'm now going to look for good quality sugar free chocolate so I can experiment with a diabetic friendly version for my husband. This recipe rivals chocolate mousse that I have eaten in any high quality restaurant. Thank you Chef John!

food4thought
3

food4thought

1/27/2014

This is the best recipe for chocolate Mousse I have found! It so rich, and simple to make. I did not add as much pepper as it said though. Would rate it ten stars if I could! :) Thumbs up for Chef John!

lariss01@hotmail.com
1

lariss01@hotmail.com

2/16/2014

This recipe is delicious and very easy. My husband loves mint so I used half dark chocolate and half mint dark chocolate. Turned out really nice. Will certainly do this one again.

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