Recipe: Chocolate Mousse

MF Chocolate Mousse IIPerhaps because it’s a French dessert, people seem intimidated to make chocolate mousse at home. In reality, it’s a decadent, simple dessert that can be whipped up using only a few ingredients. I’ll gladly devour it any time of year, but I especially love to pair it with fresh berries in the spring and summer, served in little jars or goblets that I pick up here and there. (The ones in the photo are yogurt pots I found in France.) This mousse also makes a fabulous pie filling with your favorite cookie crust and toppings. One bite will have you saying, “Ooh la la!” (That’s French for, “More, please!”)

Chocolate Mousse

1 cup bittersweet chocolate chips
1 1/2 cups heavy cream
1/4 cup powdered sugar
3 large egg whites
1/4 granulated sugar

In a double boiler over a low simmer, melt chocolate chips. Stir frequently until smooth and creamy. Remove from heat and set aside. In a large mixing bowl, whip heavy cream and powdered sugar until stiff. In another large mixing bowl, whisk egg whites on high speed until soft peaks begin to form. Slowly add in granulated sugar, whisking at high speed, until stiff white peaks begin to form. Add egg whites all at once into chocolate, whisking gently until combined. (Do not beat.) Finally, gently fold in whipped cream until combined. Cover and chill for at least one hour. Serve chilled.

HINT: The chocolate is the star, so splurge on the best chocolate chips you can find.

HINT: For a thicker mousse, reduce heavy cream to 1 cup.

HINT: A chilled bowl helps whipping cream reach it’s full, stiff potential. Try chilling your bowl in the freezer for 20 minutes before whipping. Or, try setting your mixing bowl inside another bowl filled with ice. It really works like a charm!

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One response to “Recipe: Chocolate Mousse

  1. guillaume

    If you want a real french mousse, never put some cream and sugar
    only 6 eggs, 200g of nestle dessert dark chocolate !!
    that s all !!


    1 Tablette of Chocolate, Nestle Dessert 200g, Chocolate Noir (I checked out the ingredients and it has 52% cacao)
    6 Eggs
    Pinch of salt
    Makes 6 portions, Prep time 20 mns, Refrigerate for 3 hours
    1. Melt the broken pieces of chocolate in a big pot or over low heat. When it is completely melted, stir gently until smooth. Remove from heat and let cool.

    2. Break the eggs, separating the yolks from the whites. Add salt to the whites and beat them until stiff.

    3. Slowly pour melted chocolate over the egg yolks, stirring vigorously.

    4. Stir gently 1 / 3 of beaten egg whites with a spatula and then add the rest gradually lifting the preparation from the bottom up to evenly distribute the chocolate without hitting the white.

    5. Let the mousse sit for at least 3 hours in refrigerator. Serve chilled (Servez bien frais).