Dark Chocolate Mousse Sea Salt

There's something about dark chocolate that stops time. Years ago, a friend handed me a spoonful of mousse at a dinner party, and I watched her face light up as the silky texture dissolved on her tongue. That moment stuck with me—not because it was fancy, but because something so simple could feel this luxurious. I've been chasing that same magic in my own kitchen ever since, tweaking, tasting, learning when to stop before I overthink it.

I made this for my sister's birthday dinner last spring when she was going through a rough patch. She arrived tired and skeptical, but after one bite of this mousse, something shifted in her expression. She didn't say much, just quietly asked for another spoonful. We sat in the kitchen late that night, and she told me stories I hadn't heard in years. That's when I understood: this dessert isn't really about chocolate at all.

Ingredients

• Dark chocolate, 70% cocoa, 150 g chopped: Don't skimp here—this is your star. The cocoa percentage matters because it gives you that sophisticated bitterness that sea salt will later amplify into something transcendent.
• Unsalted butter, 30 g cubed: Adds silkiness and helps the chocolate emulsify properly as you fold in the airy components later.
• Eggs, 3 large, separated: The yolks create richness and bind everything together, while the whites become your cloud that keeps this from being heavy.
• Granulated sugar, 50 g: Split between the yolks and whites—this is your structure and sweetness all at once.
• Vanilla extract, 1 tsp pure: A whisper of vanilla that doesn't announce itself but quietly deepens the chocolate's complexity.
• Heavy cream, 150 ml cold: The secret weapon for texture; cold cream whips into clouds that make mousse feel weightless on your tongue.
• Flaky sea salt for garnish: This is your final brush stroke—just a tiny pinch to wake up every flavor that came before it.
• Dark chocolate curls or shavings, optional: A pretty finish if you're feeling generous, but honestly the mousse speaks for itself.

Instructions

Melt chocolate and butter together:

Set a heatproof bowl over barely simmering water—not boiling, barely simmering. Chop your chocolate and add it with the butter, stirring occasionally until it transforms into silky liquid. You'll smell it before it's done, that deep chocolate perfume filling your kitchen.

Whisk yolks with sugar and vanilla:

In a separate clean bowl, whisk the yolks with half the sugar and vanilla until pale and creamy—this takes a couple of minutes and you'll see the color lighten. Slowly drizzle in the slightly cooled chocolate while whisking constantly, watching it transform into glossy chocolate cream.

Whip egg whites to glossy peaks:

In another bowl, beat the whites with a pinch of salt until soft peaks form, then gradually add the remaining sugar while beating until stiff, glossy peaks appear. This takes patience but it's worth it—those peaks are what keep your mousse from being dense.

Whip the cream:

Using cold cream in a cold bowl, whip until soft peaks form. Don't overbeat or you'll end up with butter, and you'll know you've gone too far when it suddenly breaks.

Fold everything together gently:

Fold the whipped cream into the chocolate mixture first, then fold in the egg whites in three additions. Use a rubber spatula and move slowly—you're preserving all those air bubbles you just worked to create.

Chill until set:

Spoon into glasses or ramekins, cover, and refrigerate for at least two hours. The mousse will set as the chocolate firms up and everything knits together.

Finish and serve:

Just before serving, sprinkle each portion with a tiny pinch of flaky sea salt and add chocolate curls if you like. The contrast of that salt against the silky dark chocolate is where the magic happens.

Pin Recipe

There was an afternoon I nearly ruined this mousse by getting impatient with the folding, deflating the entire batch of whipped whites in one careless swirl. I was frustrated enough to just eat the ruined version anyway, and you know what? It was still delicious—just denser, more like chocolate pudding. That mistake taught me something: this recipe is forgiving, but it rewards gentleness.

Why Dark Chocolate Matters

The 70% cocoa percentage gives you that sophisticated balance between sweetness and bitterness that transforms mousse from just good to unforgettable. Lower percentages feel one-dimensional, and higher ones can taste almost medicinal. Seventy percent sits right in the middle where chocolate tastes like chocolate—complex, layered, and utterly grown-up.

The Magic of Sea Salt

I used to think the sea salt was just a garnish, a final decoration. Then someone pointed out that salt doesn't add saltiness—it amplifies everything around it. That single pinch makes the chocolate taste more chocolatey, deeper, more mysterious. It's like turning up the volume on flavors that were already there but waiting to be heard.

Make-Ahead Magic and Flavor Development

This mousse actually improves after sitting overnight because the chocolate continues to set and all the components meld together into something more cohesive and flavorful. If you're hosting, this is your secret weapon—do the work the day before and spend your time with your guests instead of at the stove.

• Cover your mousse dishes tightly with plastic wrap so they don't pick up flavors from the fridge.
• Add a splash of espresso or orange liqueur to the melted chocolate if you want a hint of extra depth and sophistication.
• Use pasteurized eggs if you're ever uncertain about freshness or serving to people with compromised immune systems.

Pin Recipe

This mousse feels fancy enough to serve at a dinner party but simple enough that you can make it on a quiet Tuesday night just for yourself. That duality—the way it's both effortless and elegant—is why it keeps appearing on my table.

Recipe FAQs

→ What type of chocolate is best for this mousse?

Use high-quality dark chocolate with 70% cocoa for a rich, intense flavor and smooth texture.

→ How does the sea salt affect the flavor?

Sea salt enhances the deep cocoa notes and adds a subtle contrast that brightens the overall taste.

→ Can I prepare this mousse in advance?

Yes, chilling it for at least 2 hours or overnight allows flavors to meld and texture to set beautifully.

→ What is the purpose of folding whipped egg whites into the mixture?

Folding in whipped egg whites lightens the mousse, giving it a fluffy and airy consistency.

→ Are there any suggested garnishes?

Flaky sea salt adds texture and flavor, while chocolate curls provide an elegant finishing touch.