Mousse au Chocolat
Chocolate Mousse Recipe
Craving an irresistible creamy, fluffy, and intensely chocolatey dessert? French Mousse au Chocolat is it!
We’re talking the ultimate chocolate fix. What’s amazing is that even without cream, Mousse au Chocolat still has a velvety mouthfeel and a more intense chocolate flavor. The best thing? This fine dining chocolate mousse recipe is surprisingly easy to make. With just 5 ingredients, you can whip it up in no time!
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We’re talking the ultimate chocolate fix. What’s amazing is that even without cream, Mousse au Chocolat still has a velvety mouthfeel and a more intense chocolate flavor. The best thing? This fine dining chocolate mousse recipe is surprisingly easy to make. With just 5 ingredients, you can whip it up in no time!
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Why We Love It!
- Irresistible Chocolate Flavor: The rich, intense taste of high-quality dark chocolate shines in every spoonful...
- Light and Fluffy Texture: Thanks to the whipped egg whites, this mousse is incredibly airy yet decadently creamy.
- Simple Ingredients: No need for anything fancy - just basic pantry staples that transform into something magical.
- Perfect Make-Ahead Dessert: This mousse can be made a day in advance, making it ideal for dinner parties.
- Versatile: Whether served in individual cups or as part of a larger dessert, it always impresses!
What Is Mousse au Chocolat?
Mousse au Chocolat, or chocolate mousse, is a classic French dessert known for its smooth and airy texture. The French word ‘mousse’ means ‘foam’ in English, and that’s exactly what this dessert feels like! This authentic Mousse au Chocolat is fluffy and light, and bursting with deep chocolate flavor. It’s traditionally made by folding whipped egg whites into a rich chocolate mixture, creating a dessert that’s both creamy and light as air.
Mousse au Chocolat is so heavenly that everyone will love it!
Ingredients
Mousse au Chocolat
left to right top to bottom – check our ‘Recipe’ card below for quantity info
- Powdered sugar: Powdered sugar dissolves evenly, making the mousse smooth and airy, without any graininess.
- Eggs: Use very fresh eggs since they’re used raw. Yolks add creaminess, while whites create the mousse’s airy texture.
- Seasalt: Salt enhances the chocolate flavor and balances the sweetness.
- Chocolate: Use high-quality chocolate with at least 70% cocoa for that rich, bittersweet flavor.
- Unsalted Butter: Adds richness and helps smooth out the chocolate.
How To Make Mousse au Chocolat
Melt
Start by breaking the dark chocolate into pieces and placing it in a heatproof bowl. Add the unsalted butter.
Set the bowl over barely simmering water, ensuring the bottom of the bowl doesn’t touch the water. This is melting 'au bain marie'. Make sure the water is just simmering, not boiling. Too much heat can cause the chocolate to seize, leading to a grainy texture.
Stir occasionally until the chocolate and butter are completely melted and smooth.
Separate Eggs
Then separate the egg yolks from the whites. Place the yolks in one bowl and the whites in another.
Egg white
Use a clean, dry bowl for beating the egg whites. Any trace of grease or yolk can prevent them from whipping up properly.
Add a pinch of salt to the egg whites and beat them using a stand mixer or a hand whisk until they form stiff peaks. This means when you lift the whisk, the peaks should stand up straight.
Then, add powdered sugar and continue beating until fully incorporated.
Combine
Once the chocolate is slightly cooled, add the egg yolks one by one, mixing well after each addition. The mixture should be smooth and glossy.
Fold in egg whites
Now comes the crucial part - start by adding a small amount of egg whites to lighten the chocolate mixture and gently fold it. Use a spatula to fold it and don't stir. The goal is to keep as much air in the mixture as possible, which gives the mousse its light texture.
Then, carefully add the rest of the egg whites and continue folding until you achieve a smooth and even, brown texture.
Chill
Once the mixture is well combined, carefully divide it into individual serving dishes or a large bowl, if you prefer to scoop out portions later. Cover with plastic wrap and chill in the fridge for at least 2 hours to let it set.
Shave
Use a vegetable peeler to shave chocolate curls for a classic French finishing touch.
Serve
Finally, take the Mousse au Chocolat out of the fridge, sprinkle with the chocolate curls, and serve immediately... Bon Appétit!
Serving Tips & Pairings
- Shaved Chocolate: For a classic French touch, we just sprinkle some shaved dark or white chocolate over the top before serving.
- Mint: Turn your Mousse au Chocolat into an After Eight delight with a sprinkle of fresh mint leaves on top!
- Whipped Cream: A dollop of freshly whipped cream adds a lovely contrast to the rich chocolate mousse.
- Fruit: Raspberries or strawberries provide a tart balance to the sweetness of the mousse. And a spoonful of Macedonia di Frutta makes it a super fancy dessert!
- Vanilla Ice Cream: A scoop of vanilla ice cream on the side turns this mousse into a decadent dessert duo…
- Drinks:
- Of course chocolate and coffee are a perfect duo! And glass of our homemade Limonata adds a refreshing note of citrus.
- Pair it with Espresso Martini, red wine, like Merlot or Pinot Noir or a glass of good Port.
Substitutions & Variations
- Milk Chocolate Mousse: Prefer a sweeter dessert? Substitute dark chocolate with milk chocolate – it will be a sweeter and less intense mousse.
- Sugar: Even though we use minimal sugar and there’s a bit in the chocolate itself, you can still cut down on the sweetness by using a powdered sugar substitute if you prefer.
- Whipped Cream: If you’re wary of using raw eggs, you can fold in whipped cream instead of egg whites for a different texture, though it won’t be as airy.
- Liqueur: For an adult twist, add a splash of Cognac, Amaretto or Grand Marnier to the chocolate mixture before folding in the egg whites.
FAQs
The way to pronounce it is ‘Moose oh shoh-koh-lah’, with a soft ‘sh’ sound and the stress on ‘lah’.
Chocolate mousse is lighter and airier because it’s made with whipped egg whites, which gives it a fluffy texture. Pudding, on the other hand, is usually thicker and creamier, often thickened with cornstarch or flour.
Sure, Mousse au Chocolat is the perfect make-ahead dessert to ease your party prep! Just cover it tightly with plastic wrap to keep any fridge odors away. When the time comes, simply take it out of the fridge, add a garnish, and serve!
Just cover it well with plastic wrap or store it in an airtight container. Chocolate mousse can be kept in the refrigerator for up to 2 days.
Recipe
Mousse au Chocolat
Ingredients
- 20 g powdered sugar
- 4 eggs
- 1 pinch seasalt
- 150 g chocolate
- 30 g unsalted butter - 2 tablespoons
Instructions
- Start by breaking the dark chocolate into pieces and placing it in a heatproof bowl. Add the unsalted butter. Set the bowl over barely simmering water, ensuring the bottom of the bowl doesn’t touch the water. Make sure the water is just simmering, not boiling. Too much heat can cause the chocolate to seize, leading to a grainy texture.Stir occasionally until the chocolate and butter are completely melted and smooth.
- Then separate the egg yolks from the whites. Place the yolks in one bowl and the whites in another.
- Use a clean, dry bowl for beating the egg whites. Any trace of grease or yolk can prevent them from whipping up properly.Add a pinch of salt to the egg whites and beat them using a stand mixer or a hand whisk until they form stiff peaks. This means when you lift the whisk, the peaks should stand up straight.Then, add powdered sugar and continue beating until fully incorporated.
- Once the chocolate is slightly cooled, add the egg yolks one by one, mixing well after each addition. The mixture should be smooth and glossy.
- Now comes the crucial part - start by adding a small amount of egg whites to lighten the chocolate mixture and gently fold it. Use a spatula to fold it and don't stir. The goal is to keep as much air in the mixture as possible, which gives the mousse its light texture.Then, carefully add the rest of the egg whites and continue folding until you achieve a smooth and even, brown texture.
- Once the mixture is well combined, carefully divide it into individual serving dishes or a large bowl, if you prefer to scoop out portions later. Cover with plastic wrap and chill in the fridge for at least 2 hours to let it set.
- Use a vegetable peeler to shave chocolate curls for a classic French finishing touch.
- Finally, take the Mousse au Chocolat out of the fridge, sprinkle with the chocolate curls, and serve immediately... Bon Appétit!
Notes
- Powdered sugar: Powdered sugar dissolves evenly, making the mousse smooth and airy, without any graininess.
- Eggs: Use very fresh eggs since they’re used raw. Yolks add creaminess, while whites create the mousse’s airy texture.
- Seasalt: Salt enhances the chocolate flavor and balances the sweetness.
- Chocolate: Use high-quality chocolate with at least 70% cocoa for that rich, bittersweet flavor.
- Unsalted Butter: Adds richness and helps smooth out the chocolate.
Nutrition
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