Chocolate Mousse (French Mousse au Chocolat)

I have had so much fun making and writing this blog about food (see the previous blog posts), cooking and baking. I never imagined that I would find such useful food ideas from other bloggers.

Mousse is such a versatile dessert that it can be made in a variety of ways. However, for my recipe, I will be using a classic French method, a mousse called the French mousse au chocolat. This is a mousse that has a silky smooth texture, and the best part is that it only takes about 5 minutes to make!

The most common way to make a chocolate mousse is to mix chocolate, eggs and sugar together and then heat it over a double boiler to create a thick custard. This type of mousse is most commonly used to make a mousse cake, which is a layer of mousse between two layers of cake. A chocolate mousse needs to be thick enough that it can hold its shape as it cools, but thin enough to be poured using a spoon. It is also important to use the right amounts of chocolate and eggs. In this recipe, I have used dark chocolate and whole eggs.

This Easy Chocolate Mousse Is A Delicious Dessert!

Do you have a need for something light, sweet, and dangerously chocolatey? You’ll love chocolate mousse as a dessert!

This traditional French delicacy, also known as mousse au chocolat, is prepared with just a few basic ingredients.

This dark chocolate mousse is a fancy-looking dessert that pleases visitors… or your own chocolate cravings! Topped with berries, whipped cream, or even additional shaved chocolate, it’s a fancy-looking dessert that pleases guests… or your own chocolate cravings!

Chocolate mousse is simple to prepare, but it looks impressive!

Suggestions/Substitutions for the Recipe

To get the best results while making homemade chocolate mousse, go over the following recipe tips:

• Darker chocolate is used to make chocolate mousse (70 percent cocoa or higher). You may use whatever chocolate you like, but the chocolate must have the correct ratio of cocoa butter (chocolate fluidity) to work well. That’s why we suggest sticking with the 70% chocolate – you can always add a little extra afterwards.
• Because this mousse recipe calls for raw eggs, make sure they’re fresh and haven’t been sitting in the fridge for too long.
• It’s crucial to fold the whipped cream and stiff egg whites in gently. This keeps the air in the mix and gives the mousse its light, airy structure!

Look at those chocolate shavings and berries….

Step-by-Step Instructions for Making Chocolate Mousse

The full recipe card for this French chocolate mousse dish can be found at the bottom of this article.

Take a look at the process pictures below if you want to see visual step-by-step recipe instructions.

This way, you’ll be able to see how we create ours and what each process entails!

Remove the eggs from the shells.

Separate the eggs first. In a medium-large mixing bowl, place the egg yolks, and in a separate mixing dish, place the egg whites.

Using an electric mixer, stiffen the egg whites.

Add a sprinkle of salt to the egg whites in the mixing bowl, then beat with your electric mixer’s regular beaters until firm.

When two tiny “mountains” develop and remain standing when you pull the beaters out of the eggs, the egg whites are firm enough. Set the dish aside for now when you’re finished.

Melt the chocolate in a double boiler.

Break the chocolate into tiny pieces and place them in a heatproof dish. Place the bowl in a hot water bath and swirl constantly to melt the chocolate.

Continue to stir.

Remove the bowl from the heat after the chocolate has completely melted and put it aside to cool slightly.

Whip the cream until light and fluffy.

Meanwhile, gently whisk the cream in a separate dish using your electric mixer’s regular beaters. Then put aside the whipped cream.

Toss in the sugar in the mixing basin.

In the same dish as the egg yolks, add the sugar and mix with clean beaters until creamy.

If you don’t like the somewhat bitter flavor of dark chocolate, you may increase the sugar to two tablespoons.

Place the melted chocolate over top.

Then, while whisking continuously, rapidly add the heated melted chocolate to the egg yolk mixture.

Continue whisking until the chocolate is completely incorporated.

Because you don’t want to fry the egg, make sure the chocolate isn’t too hot.

It shouldn’t be too cold, however, since this may cause the chocolate to solidify when it comes into touch with the egg yolks.

Combine the whipped cream and egg whites in a mixing bowl.

Quickly mix in the whipped cream with a spatula after adding the melted chocolate to the egg yolks.

Once it’s all combined, add the stiff egg whites and gently fold them in with the spatula until no lumps remain.

Make certain there are no lumps remaining.

Gently fold until there are no lumps left. It’s crucial not to overwork the mousse since you want it to retain its airiness.

Fill serving dishes halfway with chocolate mousse.

Refrigerate the chocolate mousse for at least 2 hours after pouring it into serving dishes and covering them with cling film.

Our chocolate mousse was topped with fruit and chocolate shavings!

Before serving, decorate the dark chocolate mousse with chocolate shavings, berries, and/or whipped cream.

Storage Suggestions

This dish is best served immediately after it has set in the fridge.

Because it includes raw egg, wrap any remaining dessert in cling film, keep it in the fridge, and eat it the following day.

If the mousse smells or seems to be off, toss it out and don’t consume it.

FAQ

So, what exactly is chocolate mousse?

Mousse au chocolat, or chocolate mousse in French, is a light and fluffy French delicacy prepared with raw eggs, whipped cream, and melted dark chocolate.

What is the shelf life of chocolate mousse?

Because chocolate mousse is prepared with raw eggs, it should be served cold and as soon as possible after preparation. If stored in the fridge, chocolate mousse will keep for 1-2 days.

What is the best way to prepare chocolate mousse?

Separate the eggs, melt the chocolate, then beat the cream and egg whites to create chocolate mousse. In a mixing bowl, carefully fold together all of the ingredients, then pour the mousse into glasses and chill to solidify. The detailed mousse recipe may be found here.

Recipes that are similar

Try these additional creamy, silky desserts if you enjoyed these delicious recipes:

Ingredients

• 3 big, extremely fresh eggs
• a generous teaspoon of salt
• Dark chocolate, 5 oz (at least 70 percent cocoa)
• 2 teaspoons of sugar
• 1 quart of whipped cream (approximately 35 percent fat content)
• garnish with shredded chocolate or something similar (optional)

Instructions

1. Remove the eggs from the shells. In a medium-large mixing bowl, place the egg yolks, and in a separate mixing dish, place the egg whites.
2. Add a sprinkle of salt to the egg whites in the mixing bowl, then beat with your electric mixer’s regular beaters until firm. When two tiny “mountains” develop and remain standing when you pull the beaters out of the eggs, the egg whites are firm enough. Set the dish aside for now when you’re finished.
3. Break the chocolate into tiny pieces and place them in a heatproof dish. Place the bowl in a hot water bath and swirl constantly to melt the chocolate.
4. Remove the bowl from the heat after the chocolate has completely melted and put it aside to cool slightly.
5. Meanwhile, gently whisk the cream in a separate dish using your electric mixer’s regular beaters. Then put aside the whipped cream.
6. Add the sugar to the egg yolks in the mixing bowl and beat with clean beaters until creamy.
7. Then, while whisking continuously, rapidly add the heated melted chocolate to the egg yolk mixture. Because you don’t want to fry the egg, make sure the chocolate isn’t too hot. It shouldn’t be too cold, however, since this may cause the chocolate to solidify when it comes into touch with the egg yolks.
8. Quickly mix in the whipped cream with a spatula after adding the melted chocolate to the egg yolks. Once that’s done, add the stiff egg whites and fold them in gently with the spatula until there are no lumps remaining.
9. Refrigerate the chocolate mousse for at least 2 hours after pouring it into serving dishes and covering them with cling film.
10. Before serving, decorate the chocolate mousse with chocolate shavings, fruit, and/or whipped cream.

Notes

• Use fresh eggs since the recipe asks for raw eggs that will not be cooked. Due to the raw eggs, the mousse should be consumed within 1-2 days after preparation.
• When separating the eggs, make sure no egg yolk goes into the bowl containing the egg whites. This may result in egg whites that aren’t firm enough to beat.

Information about nutrition:

Serving Size: 4 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 483 calories 37g total fat 22g Saturated Fat 1 gram of trans fat 12 g of unsaturated fat 210 milligrams of cholesterol 112 mg sodium 31g carbohydrate 3 g of fiber 26 g sugar 8 g protein

An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance.

How did this recipe turn out for you?

You may save it to one of your Pinterest boards and come back to it at any time!

Mousse is one of the easiest desserts to make, and there are so many variations to choose from that you can make pretty much any taste or texture you can think of. While mousse can be made with almost any ingredients, the typical chocolate mousse recipe calls for melted chocolate, egg yolks, heavy cream, and sugar. This is pretty straightforward, but the most important step to making a great mousse is the garnish. Garnishes are the small details that will make the difference between a pretty, but pretty average dessert, and a masterpiece.. Read more about mousse au chocolat traditionnelle and let us know what you think.