Mousse au Chocolate: Enjoy looking, make it yourself, or head out to your closest Patisserie
- 8 ounces good quality semisweet chocolate
- 6 eggs, at room temperature
- whipped cream (optional)
- 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.
- separate the egg yolks and whites into two large clean bowls.
- Using a hand or stand mixer, whip the egg whites until stiff peaks form.
- 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
- Stir one third of the egg whites into the chocolate mixture and mix until thoroughly blended.
- Using a sharp edged spatula, carefully fold the rest of the egg whites into the mixture.
- Spoon the mousse into individual parfait glasses, chill and serve with whipped cream if you wish.
4 to 6 servings
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.