Dark Chocolate Mousse with Sea Salt: The Dessert You Didn’t Know You Needed

Imagine a dessert so rich it feels like cheating. Dark chocolate mousse with sea salt isn’t just food—it’s an experience. It’s the kind of dish that makes people stop mid-conversation.

The bitterness of the chocolate, the creaminess of the mousse, and the punch of sea salt create a flavor explosion. Why settle for basic desserts when you can have this? If your taste buds aren’t excited yet, you might want to check your pulse.

Why This Recipe Works

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This isn’t your grandma’s chocolate mousse (no offense to grandma).

The dark chocolate brings depth, the sea salt cuts through the sweetness, and the whipped cream keeps it light. The texture is like biting into a cloud—if clouds were made of chocolate. It’s also stupidly easy to make.

No fancy techniques, no obscure ingredients. Just pure, unapologetic deliciousness.

Ingredients

• 200g dark chocolate (70% cocoa or higher) – The star of the show.
• 3 large eggs – Separated, because we’re not savages.
• 1 tbsp granulated sugar – Just a hint of sweetness.
• 1 cup heavy cream – The fluff factor.
• 1 tsp vanilla extract – Because vanilla makes everything better.
• Sea salt flakes – For that salty-sweet magic.

Step-by-Step Instructions

1. Melt the chocolate: Break the chocolate into chunks and melt it over a double boiler. Let it cool slightly so it doesn’t cook the eggs.
   

   Pro tip: Don’t microwave it unless you enjoy cleaning exploded chocolate.

   
   
2. Whip the egg whites: Beat the egg whites with sugar until stiff peaks form. If you overdo it, you’ll get meringue, not mousse. No one wants that.
3. Whip the cream: In a separate bowl, whip the heavy cream and vanilla until soft peaks form.
   

   Don’t turn it into butter. We’re making mousse, not toast toppings.

   
   
4. Combine everything: Gently fold the melted chocolate into the egg yolks, then fold in the whipped cream and egg whites. Be gentle—this isn’t a workout.
5. Chill: Divide the mousse into serving glasses and refrigerate for at least 2 hours.
   

   Patience is a virtue, but let’s be real—this is the hardest part.

   
   
6. Finish with sea salt: Sprinkle sea salt flakes on top before serving. Trust us, it’s a game-changer.

Storage Instructions

Store the mousse in an airtight container in the fridge for up to 3 days. If it lasts that long.

You can also freeze it for up to a month, but thaw it slowly in the fridge. Microwaving frozen mousse is a crime against dessert.

Why This Recipe Is Good for You (Yes, Really)

Want to Cook Delicious Plant-Based Meals From Scratch But Have No Idea Where To Start?

Dark chocolate is packed with antioxidants, and the sea salt helps balance electrolytes. The eggs and cream provide protein and healthy fats.

IMO, this is basically a health food. Okay, maybe not, but it’s better than eating a tub of frosting. Which, no judgment, we’ve all been there.

Common Mistakes to Avoid

• Over-whipping the cream: Soft peaks, people.
  

  Not stiff. Not butter.

  
  
• Adding salt too early: Sprinkle it just before serving, or it’ll dissolve and ruin the texture.
• Skipping the chill time: This isn’t a suggestion. The mousse needs time to set, or you’ll end up with chocolate soup.

Alternatives

Out of heavy cream?

Use coconut cream for a dairy-free version. Not a fan of dark chocolate? Milk chocolate works, but you’ll lose the depth.

For a boozy twist, add a splash of Grand Marnier or bourbon. Just don’t blame us if you eat the whole batch.

FAQs

Can I use milk chocolate instead of dark?

Sure, if you want a sweeter, less complex mousse. But dark chocolate gives the best balance.

You do you.

Why do I need to separate the eggs?

The whites add airiness, and the yolks add richness. Skipping either is like making a cake without flour. Just don’t.

Can I make this vegan?

Swap the eggs for aquafaba (chickpea water) and use coconut cream.

It won’t be identical, but it’ll still taste great.

How do I know when the cream is whipped enough?

It should hold soft peaks—like a gentle wave, not Mount Everest. Over-whipped cream is sad cream.

Can I skip the sea salt?

You could, but why would you? The salt elevates the chocolate.

It’s science.

Final Thoughts

Dark chocolate mousse with sea salt is the dessert equivalent of a mic drop. It’s easy, impressive, and tastes like luxury. Whether you’re hosting a dinner party or just treating yourself, this recipe delivers.

FYI, you might want to make a double batch. Sharing is optional.

Want to Cook Delicious Plant-Based Meals From Scratch But Have No Idea Where To Start?