Mousse au Chocolate: Enjoy looking, make it yourself, or head out to your closest Patisserie

One way to enjoy these beautiful creations without feeling guity is to use the 3 bite rule or make your own using small shot glasses. 
Just looking at them makes me feel creative and want to try my hand at making (at least one of them) myself. If I don't succeed, hey I can always go to the patisserie.
Following is a simple easy French recipe to make your own Chocolate Mousse. You do however, need to purchase a double boiler. I don't own one so looked up if I could improvise and here was what the experts said.
If a recipe calls for a double boiler, there is rarely an alternative method. Cooks without an official double boiler can improvise one with two sauce pans or a large pot of boiling water and a Pyrex bowl. Most double boiler models have a single lid, but many sauce recipes require constant stirring. Chocolate and water are not a good combination, so a lid should never be placed on melting chocolate. If a cook is using an improvised double boiler, he or she needs to be careful around the steam. The two elements should be kept separated -- if the inner pan touches the bottom of the outer pan, the result could be a counterproductive direct heat.  - Bottomline if you do want to try this recipe it might be worth an investment in a double boiler.
Mousse au chocolat
Prep time: 25 min 
  • 8 ounces good quality semisweet chocolate
  • 6 eggs, at room temperature
  • whipped cream (optional)
  1. Slowly melt the chocolate in a double boiler. The top of the double boiler should be just above the water and the water should be at a simmer, not boiling.
  2. separate the egg yolks and whites into two large clean bowls.
  3. Using a hand or stand mixer, whip the egg whites until stiff peaks form.
  4. Allow the chocolate to cool just slightly then stir the melted chocolate into the egg yolks, beating vigorously with a wooden spoon until the mixture is smooth.
    Note: This is also the time you can add a few flavors: grand mariner, espresso, liquers 
  5. Stir one third of the egg whites into the chocolate mixture and mix until thoroughly blended.
  6. Using a sharp edged spatula, carefully fold the rest of the egg whites into the mixture.
  7. Spoon the mousse into individual parfait glasses, chill and serve with whipped cream if you wish.

4 to 6 servings

Recipe is from Easy French Recipes

Top it off

Layer the mousse with whipped cream or crushed cookies or both.

Serve with fruits such as strawberries or raspberries, or top with chopped filberts, pistachios, caramelized nuts, or candied orange peel.

Chocolate Mousse Recipe Notes from easy French Recipes

  • Use only very fresh eggs to make this recipe. If you are particularly concerned about the risks of eating raw egg, you may also be able to find pasteurized eggs which should work fine.

  • Use a dark, semi-sweet, high quality chocolate in this recipe. Chocolate with a higher percentage of cocoa will give a stronger, less sweet tasting mousse.

  • Your equipment must be completely free of any trace of fat to successfully beat egg whites into a meringue. The mixing bowl should be scrupulously clean and make sure that no egg yolk gets into the whites.

  • Always heat chocolate slowly in a double boiler without allowing the top pan to touch the water. Chocolate does not appreciate abrupt heating and will turn into a grainy mess when abused. Also be careful to allow no water to enter into contact with the chocolate as it is heating, for this will cause it to turn as well.
  • Allow the chocolate to cool just a few minutes before adding the yolks. If it's too hot the yolks will cook, and if it's too cold the mixture won't blend well.

If all this is too much for you, just enjoy the photo and head out to your nearest French patisserie and see if  you can enjoy some other Chef's creation.