by Madalaine 2 Comments
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If there is any dessert that under appreciated, it’s the beautifully velvet French Chocolate Mousse recipe. It has got to be one of the best desserts because it is so versatile as well as being smooth, deeply chocolate-y, and rich.
Before we go any further, let’s just be really clear. Chocolate Mousse, you are perfect just the way you are. You don’t need to be dressed up and adorned, but you do wear red raspberries oh so well!
French Chocolate Mousse Recipe
Chocolate Mousse is a lotlike your favorite comfy jeans that are also super sexy. You just can’t help but think ofall sorts of excuses to wear it… I mean, use it. Like…
Chocolate mousse éclairs, filling for chocolate layer cake, cookie mousse cups, chocolate mousse cupcakes, chocolate mousse in chocolate cups, chocolate mousse parfaits with raspberry coulis and fresh fruit, chocolate mousse Cherios…
Ok, maybe not that last one. Yeah. But you get the idea. You can do almost anything with Chocolate Mousse. And it’s not hard! The key is to start with the best ingredients. The basic recipe calls for 6 ounces of semi-sweet chocolate. Personally, I like to use 2 or 3 kinds if I have them on hand.
Shhh… go ahead and take a little nibble. I won’t tell. 😉
My favorite blend is 4 ounces semi-sweet, 2 ounces bitter sweet, and a big heaping tablespoon of Special Dark cocoa powder.
Mmmm… This is so rich and decadent. I really like it with the Grand Marnier. The orange flavor really makes the chocolate come alive. And it’s so smooth! You know if you are worried about raw eggs, you can alwayseggs whites in a carton. They work just fine.
Deb and I recently had a cooking class and demonstrated how to make Grand Marnier Chocolate Mousse Parfaits. They were a big hit!
Layer the parfait: I started with a bourbon caramel on the bottom, then the chocolate mouse & whip cream
Another layer of chocolate mousse
Below is a recipe inspired from Julia Child’s Mastering the Art of French Cooking page 604 Mousseline au Chocolat. Apparently it was also known as Mayonnaise au Chocolat. Hmmmm… somehow I don’t think that would go over real well here in the States.; “mayonnaise” brings to mind an entirely different flavor profile. However, if you start with this basic recipe you can jazz it up as you like. Just… don’t call it Chocolate Mayonnaise.
5 from 3 votes
Chocolate Mousse
This basic recipe for chocolate mousse is a knock out! Jazz it up with fresh raspberries or caramel or just eat it out of the bowl. In any variation, you can't go wrong. *For best results, allow 2 hours at the end to refrigerate to let it set up. |lakesidetable.com
CourseDessert
CuisineFrench
Prep Time 21 minutes
Cook Time 10 minutes
Servings 8 people
Calories 413.49 kcal
Author Madalaine
Ingredients
- 4egg yolks
- 3/4cupultra fine sugar
- 1/4cupGrand Marnier
- 6ouncessemi-sweet baking chocolate
- 4tablespoonsstrong coffee
- 6ouncesunsalted butter
- 4egg whites
- 1pinchsaltfine
- 1tablespoonsugar
Equipment
- wire whisk
- metalnon reactive bowl (medium)
- sauce pot
- measuring cups and spoons
- electric stand or hand mixer
- large bowl
Instructions
Fill the sauce pot with 2 inches of water and heat on medium low. Let the water come up to steaming while you prepare the yolk mixture.
Beat the yolks and 3/4 cup of fine sugar in the metal bowl. Whisk briskly, or use a electric hand mixer. If you use a whisk, prepare yourself for a workout. Beat until the sugar and yolk mixture forms a thick, pale yellow ribbon when it falls back on itself.
Beat in the Grand Marnier.
Place the yolk mixture bowl over the steaming water to create a double boiler. You do not want the bowl to touch the water. Continue beating for 3-4 more minutes until the mixture is too hot for your finger. It will loosen up and loose it ribbon like quality.
See AlsoChocolate Dump-It Cake RecipeFill your large bowl with ice and remove the yolk mixture from the steam. Place the smaller bowl in the larger one, and bet the yolk mixture until it's cooled off and starts to form ribbons again.
Melt the chocolate with the coffee. You can do this using the double boiler method like above. Or you can microwave it at 8-10 second intervals, stirring in-between. Or if you have a Super Low Simmer setting on your stove, you can melt it on that setting in a pot.
Once the chocolate is melted, whisk in the butter a little at a time, to make a smooth cream. Beat the chocolate into the yolk mixture. Set aside.
Egg whites: In the stand mixture (or electric hand mixer), beat the egg whites and salt until soft peaks are formed. Add sugar and continue to beat until stiff peaks form.
Stir 1/4 of the egg whites into the chocolate mixture and mix vigorously. Then gently fold the rest of the whites into the chocolate.
Pour into serving bowls or refrigerate as is for at least 2 hours or overnight.
Recipe Video
Recipe Notes
Thank you Julia Child for inspiring so many of us to fearless venture into the kitchen to learn, play, and eat good food! Cheers!
Uses for chocolate mousse: parfaits, eclairs, cupcake "frosting", layer cake filling, partnered with fresh fruit, whip cream, or creme anglaise. You can even put it in an Oreo pie shell, top it with whipping cream for an amazing chocolate pie.
Nutrition Facts
Chocolate Mousse
Amount Per Serving
Calories 413.49Calories from Fat 250
% Daily Value*
Fat 27.83g43%
Saturated Fat 16.47g103%
Cholesterol 144.64mg48%
Sodium 39.47mg2%
Potassium 159.92mg5%
Carbohydrates 34.21g11%
Fiber 1.7g7%
Sugar 30.56g34%
Protein 4.56g9%
Vitamin A 671.75IU13%
Calcium 29.89mg3%
Iron 1.59mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions
Comments
- Ashley Dow
Yummmmmm!Reply
- Surya
Looks delightful!Reply
