Creamy and Airy Chocolate Mousse: Fail-Proof Recipe with Perfect Texture

Chocolate Mousse

• 300g (10.6 oz) chopped Semi-Sweet Chocolate
• 300g (1 1/4 cups) Cream (heavy/whipping)
• 130g (approx. 3/4 cup) Refined Sugar
• 7 Egg Yolks (approx. 118g)
• 3 Egg Whites (approx. 90g)
• 50ml (3.5 tbsp) Water
• 6g (1/2 packet) Unflavored Gelatin Powder
• 3ml (1/2 tsp) Rum
• 3ml (1/2 tsp) Vanilla Extract

Yolk Mixture and Chocolate Base Preparation

1. 1
   Prepare the gelatin: Hydrate the unflavored gelatin with water and set aside.
2. 2
   Beat the egg yolks with half of the sugar, rum, and vanilla extract until a light and fluffy yolk mixture is obtained. Set aside.
3. 3
   Melt the semi-sweet chocolate (in a double boiler or microwave) and add the cream, mixing well until a smooth ganache is formed.

Meringue (Egg Whites)

1. 1
   Beat the egg whites in a mixer. When they start to stiffen, add the remaining sugar and beat until a shiny meringue with stiff peaks is obtained.

Mousse Assembly

1. 1
   Gradually fold the meringue into the chocolate cream, alternating with the yolk mixture. Also add the melted gelatin to the ganache (if using).
2. 2
   Mix gently with a whisk or spatula, using bottom-up movements to incorporate air and maintain the lightness of the mousse.
3. 3
   Pour the mousse into individual cups or a large serving dish.
4. 4
   Refrigerate for at least 4 hours, or until completely firm.

Finishing Touches

1. 1
   Serve chilled, finishing with chocolate shavings, cocoa powder, or a fruit of your choice.