Chocolate Mousse. This is a delicious and light chocolate mousse that is simple to make. It's made with canned chickpea liquid but you wouldn't know it. There's no chickpea taste - just fluffy, smooth, chocolate goodness!

Chocolate mousse has very few ingredients so it's important to use the best quality chocolate — its flavor will shine through. I like semi-sweet chocolate but if you prefer your mousse with a darker chocolate flavor, use bittersweet. Remember, the higher the cacao percentage, the less sweet the chocolate.. You can Have Chocolate Mousse using 4 ingredients and 13 steps. Here is how you cook it.

Ingredients of Chocolate Mousse

It's 1 1/4 of (to 1 1/12) bar of semi sweet baking chocolate.
Lets Go Prepare 6 tbsp of butter.
What You needis 6 of eggs.
What You needis 6 tablespoon of sugar.

Chocolate mousse is the ultimate dessert for any chocolate lover. This makes it the perfect make-ahead dessert. While chocolate mousse is just fine all on its own, you can fancy it up by adding a dollop of whipped cream to each dish before serving. Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer.

Chocolate Mousse instructions

Have beater plugged in and prepared, two medium size bowls, and sugar with tablespoon measurement ready. This should be prepared quickly to maintain consistency..
Separate 6 yolks from egg whites (NO yoke in the egg whites!).
Put butter in microwave for approximately 15-30 seconds (don’t let butter boil).
Add all chocolate to bowl and coat in warm butter.
Microwave for approximately 15 second intervals and stir until everything is melted (may need approx 30-45 in microwave). Don’t let boil! *continue to stir as you follow the remaining instructions.
Beat egg whites on high/max until it looks white, grows in size, and is like thin whip cream consistency (about 2 minutes).
Add 1 tablespoon of sugar at a time- sprinkle on top while beating. Repeat 5 more times (1 tablespoon for each egg). Consistency like custard..
Beat yolks on max until they turn a lighter yellow and takes up more volume/fluffs (1-2 minutes).
Add chocolate (now less hot) to yolks..
Beat just to mix (medium speed).
Add large spoon/spatula full of egg whites to the chocolate mix, and slowly stir so you don’t ruin texture/consistency. Stir from sides/bottom around the bowl, and lightly in the center to mix. Continue until all egg whites are mixed in. DO NOT OVER MIX OR BEAT!.
Refrigerate for at least 30 minutes, or you can freeze first for 30 minutes if in a hurry (don’t let it freeze over).
Turn upside down above your head to prove your confidence in your mousse ;).

Turn off the heat and let stand. Chocolate mousse is the decidedly decadent, old-school dessert you've been overlooking for far too long. And honestly, I get it: Classic chocolate mousse is a little fussy and requires separating eggs, getting melted chocolate to the just right temperature, and lots of careful folding. Chill metal mixing bowl and mixer beaters in freezer. In top of a double boiler, combine chocolate chips, coffee, rum and butter.