Belgian Chocolate Mousse
Rich, dark, and impossibly airy — real Belgian chocolate mousse with just 4 ingredients.
Date Night
Quick & Easy
Ingredients
- 200g Belgian dark chocolate (70% cacao), broken into pieces
- 4 eggs, separated
- 2 tbsp sugar
- Pinch of salt
- Whipped cream and chocolate shavings, for serving
Instructions
- 1 Melt chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until smooth. Remove from heat and let cool for 3-4 minutes.
- 2 Stir egg yolks into the melted chocolate one at a time, mixing well after each.
- 3 In a clean bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks.
- 4 Fold one-third of the egg whites into the chocolate mixture to lighten it — be vigorous here, it's meant to loosen the batter.
- 5 Gently fold in the remaining whites in two additions using a large spatula — cut through the center, sweep along the bottom, fold over the top. Stop as soon as no white streaks remain.
- 6 Divide into glasses or ramekins. Cover and refrigerate for at least 4 hours, ideally overnight.
- 7 Serve topped with a small dollop of whipped cream and chocolate shavings.
About This Recipe
Belgian chocolate mousse is darker, denser, and more intensely chocolatey than the French version. Where the French might add butter and cream, the Belgian approach is purist — just chocolate, eggs, a touch of sugar, and technique.
The secret is Belgian couverture chocolate with at least 70% cacao, melted gently and folded into billowy whipped egg whites. The result is a mousse that's feather-light on the tongue but hits you with deep, bittersweet chocolate intensity. No cream, no shortcuts, no compromise.
