Mousse De Chocolate Escuro (Dark Chocolate Mousse)

Chocolate mousse is one of those things that goes unmentioned at Portuguese restaurant’s because it is always available.  The Portuguese love their chocolate mousse and it is included in many other dessert recipes as it is used as a filling or topping for a host of Portuguese sweets. Use the freshest eggs and chocolate for this recipe.  I prefer dark chocolate but you can substitute any chocolate for this recipe…even make a white chocolate version.  You will need some dessert cups to set and serve the mousse from.  


Mousse De Chocolate Escuro (Dark Chocolate Mousse)
Rate this recipe

Mousse De Chocolate Escuro (Dark Chocolate Mousse)


  • 14 oz dark chocolate chocolate
  • 8 large eggs, yolks and whites seprated
  • 11 tablespoons of sugar
  • 4 tablespoons of unsalted butter
  • 1/2 teaspoon of vanilla extract


  • Beat the egg sweets until very stiff. Set aside.
  • Set up a double boiler (bain marie) by placing a pot of water on the stove with a smaller pot or bowl inside it. Bring the water up to a boil.
  • Combine the chocolate, yolks, sugar, butter and vanilla in the smaller bowl or pot and let the mixture melt until it forms a thick paste. Make sure all the ingredients are incorporated. Remove from the heat and immediately fold in the chocolate mixture into the stiff egg whites. Make sure that the mousse is evenly mixed so that no whites are visible. Be careful not to overwork the mouse. Spoon into the dessert serving cups and place in refrigerator until needed.
  • **Since this recipes utilizes raw eggs (the whites in particular) please adhere to egg safety standards that can be found at: egg safety