Craving a rich, elegant treat without the fuss? These Dark Chocolate Mousse Shooters are a perfect mini dessert recipe for your next gathering or a simple indulgence. You’ll love how easy it is to create this luxurious, individual-sized dessert.
Key Ingredients & Substitutions:
- Dark Chocolate: Use high-quality dark chocolate (60-70% cocoa) for the best flavor. Semi-sweet chocolate chips work in a pinch.
- Heavy Cream: Essential for the mousse texture. Do not substitute with milk or half-and-half.
- Eggs: Provide structure and richness. Ensure they are at room temperature.
- Sweetener: Granulated sugar is classic. You can reduce the amount slightly if your chocolate is very sweet.
Ingredients:
- 4 ounces (113g) good quality dark chocolate, finely chopped
- 2 large eggs, separated
- 1/4 cup (50g) granulated sugar, divided
- 1/2 teaspoon vanilla extract
- 1 cup (240ml) cold heavy cream
How Much Time Will You Need?
- Prep time: 20 minutes
- Chill time: 2 hours
- Total time: 2 hours 20 minutes
- Servings: 6 mini dessert recipes
- Calories per serving: ~280 calories
- Tools needed: Double boiler or microwave-safe bowl, whisk, stand mixer or hand mixer, small serving glasses/shooter cups.
Step-by-Step Instructions:
1. Melt the Chocolate
Gently melt the chopped dark chocolate. You can do this over a double boiler, stirring until smooth, or in a microwave safe bowl in 30-second intervals, stirring between each, until fully melted and smooth. Let it cool slightly.
2. Whisk Egg Yolks and Sugar
In a medium bowl, whisk the egg yolks with 2 tablespoons of the granulated sugar until the mixture is pale yellow and slightly thickened. Stir in the vanilla extract and then gradually add the slightly cooled melted chocolate, mixing until fully combined and smooth.
3. Whip Egg Whites
In a separate, clean bowl, using a stand mixer or hand mixer, beat the egg whites until soft peaks form. Gradually add the remaining 2 tablespoons of granulated sugar and continue beating until stiff, glossy peaks form.
4. Whip Heavy Cream
In another clean bowl, beat the cold heavy cream until it forms stiff peaks. Be careful not to overbeat, as it can turn grainy.
5. Combine and Fold
Gently fold about one-third of the whipped cream into the chocolate mixture to lighten it. Then, carefully fold in the remaining whipped cream until just combined. Finally, gently fold in the whipped egg whites until no streaks remain. Overmixing will deflate your mousse.
6. Assemble and Chill
Spoon or pipe the dark chocolate mousse into your small serving glasses or shooter cups. Cover each shooter with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled and set. These mini dessert recipes are best served cold.
Variation Ideas:
- Toppings: Top with a dollop of fresh whipped cream, chocolate shavings, a sprinkle of cocoa powder, or fresh berries.
- Flavor Boost: Add a pinch of instant espresso powder to the chocolate while melting to deepen the flavor.
- Texture: Layer the mousse with crushed graham crackers or shortbread crumbs for a delightful crunch.
Storage Instructions:
You can store these Dark Chocolate Mousse Shooters, covered tightly with plastic wrap, in the refrigerator for up to 2-3 days. The mousse is best enjoyed fresh, but it will hold well for a few days.
Frequently Asked Questions (FAQ):
Q: Can I make this mousse without eggs?
A: While eggs provide the classic mousse texture, you can find egg-free recipes using aquafaba (chickpea liquid) or silken tofu, but the texture will be different from this traditional recipe.
Q: Why is my mousse not setting?
A: This usually happens if the heavy cream or egg whites weren’t whipped to stiff peaks, or if the mixture was overmixed, causing it to deflate. Ensure all ingredients are cold (except melted chocolate) and avoid overmixing.
Q: Can I use milk chocolate instead of dark chocolate?
A: Yes, you can use milk chocolate, but the mousse will be much sweeter and less intense. You might want to reduce the sugar slightly.
Q: How far in advance can I make these?
A: You can prepare these Dark Chocolate Mousse Shooters up to 2 days in advance. Store them covered in the refrigerator.
Q: Do I need a double boiler to melt the chocolate?
A: No, you can melt the chocolate carefully in a microwave in short bursts, stirring frequently, to prevent burning.