Chocolate mousse with whipped cream

Prepare all the ingredients and tools. Take the cream out of the fridge — we need it chilled. Weigh the sugar and divide it into three parts: 40 g (for whipping the egg whites), 20 g (for whipping the cream added to the mousse), 20 g (for the decorative whipped cream). Measure 200 g of chocolate, 30 g of butter. Prepare 6 small bowls or glasses for serving and place them in the fridge for 15–30 minutes to chill. Prepare: a pot for a water bath, a metal or glass bowl for melting the chocolate, a large bowl for whipping the egg whites (preferably metal), a bowl for the egg yolks, a bowl for whipping the cream, a hand or stand mixer, a rubber spatula, and a kitchen thermometer (optional).

Chop the chocolate into even pieces with a knife (this will make melting quicker and more even). In a pot, bring a small amount of water to a boil (about 3–4 cm). Place a bowl with the chocolate over the pot (double boiler, the bowl should not touch the water). Add 30 g of butter to the chocolate and stir with a wooden spoon or silicone spatula. Gently melt the chocolate over medium heat — the entire process should take 3–6 minutes. Stir until the mixture is smooth and shiny. Remove the bowl from the heat and cool for 4–6 minutes to a temperature of about 35–40°C (it should be warm but not hot).

Separate the eggs: carefully crack each egg and pour the yolk between the halves of the shell until the egg white flows into one bowl — collect the egg whites in a separate, clean, and dry bowl. Place the yolks in another bowl. You can add a little (about 10 g) of the prepared sugar to the yolks (180 g) if you want a slightly sweeter taste — this is optional. To avoid curdling the yolks when adding warm chocolate, temper them: take 1-2 tablespoons of hot (but not very hot) chocolate and quickly mix it with the yolks to warm them up. Then gradually pour the yolks into the remaining chocolate, stirring vigorously until a uniform, creamy mixture forms.

Make sure the bowl and whisk are perfectly dry and degreased. Add a pinch of salt (1 g) to the egg whites. Start beating the egg whites with a mixer on medium speed until they reach a soft peak stage (about 1–2 minutes). Gradually, in a thin stream, add 40 g of prepared sugar (over about 1 minute), while continuing to beat. Continue beating until you achieve glossy, stiff peaks — when you lift the whisk, the peaks should hold their shape and slightly bend at the tip. The entire process: about 3–5 minutes depending on the power of the mixer.

From 500 ml of cream, set aside about 200 ml (this will be the cream for decoration). To the remaining 300 ml of cream, add 20 g of sugar intended for the mousse and optionally 2–3 drops of vanilla extract (if using). Whip the chilled cream with a mixer on medium speed until soft, creamy peaks form — about 2–3 minutes. Be careful not to overwhip the cream (do not whip to lumps and butter).

Check the temperature of the chocolate-yolk mixture — it should be warm but not hot (about 35–40°C). Add one third of the whipped cream and mix vigorously with a whisk or spatula to loosen the mixture (30–45 seconds). Then add the remaining cream in two portions, gently folding with a rubber spatula: use a "cutting through the center of the bowl" motion and lift the mixture from the sides, rotating the bowl — for a total of 1–2 minutes. When the chocolate mixture and cream are combined, add 1/3 of the whipped egg whites and gently mix to loosen the consistency. Then gently fold in the remaining egg whites in two batches, always using light, twisting motions, until the mixture is uniform and light. Avoid vigorous mixing, which can destroy the air bubbles — the mousse should remain fluffy.

Using a spoon or spatula, transfer the mousse to the chilled cups — aim for a portion of about 130–140 g of mousse per cup (this should be enough for 6 servings). Cover each cup with plastic wrap (without touching the surface of the mousse) and place in the refrigerator for at least 2 hours, preferably 3–4 hours — longer chilling will improve the consistency and flavor.

Before serving, whip the reserved 200 ml of cream with the remaining 20 g of sugar and optionally 2–3 drops of vanilla extract to stiff but still creamy peaks — about 1–2 minutes. Place the whipped cream into a piping bag with a decorative tip or use a spoon to dollop onto the mousse.

Take the mousse out of the fridge. On each serving, squeeze or add 1–2 tablespoons of whipped cream. Gently sprinkle the top with unsweetened cocoa (about 1 g per serving) through a sieve or add a few chocolate shavings. Serve immediately; the decorated bowls look particularly impressive on a New Year's Eve table.