French Chocolate Mousse Recipe

A classic dessert that I absolutely adore is French Chocolate Mousse. Its silky intensity and deep chocolate flavor make it hard to resist, but I am not alone in loving this iconic dish.

It has been served for centuries (the recipe, in near identical form, was even offered by the great French chef Marie-Antoine Carême in the early part of the 19th century) in bistros and homes across France and elsewhere. Despite its appearance as an elitist restaurant dish, Chocolate Mousse is surprisingly simple to prepare and requires just a handful of staple ingredients: eggs, sugar, bittersweet chocolate (or, to my taste, a combination of bittersweet and semisweet chocolate), heavy cream, and vanilla extract.

Ingredients

Eggs are rich in protein and serve to give a mousse both structure and a creamy texture.

Sugar in granulated form: Contributes sweetness; counteracts the bitterness of chocolate.

Bittersweet chocolate has a high content of cocoa solids, which equates to an intense chocolate flavor.

Whipping cream: Contributes to rich flavor and imparts a smooth, silky texture.

Vanilla extract: Boosts taste; contributes a faintly sweet fragrance.

Sodium chloride: Intensifies flavors; counterbalances the sweetness and richness of dishes.

Ingredient Quantities

• 4 large eggs, separated
• 1/4 cup granulated sugar
• 7 ounces high-quality bittersweet chocolate, chopped
• 1/3 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a heatproof bowl, over a pot of simmering water, melt the chopped bittersweet chocolate. Stir until smooth, then take it off the heat and let it cool down a bit.

2. In a mixing bowl, combine the egg yolks and granulated sugar, and beat them using an electric mixer until the mixture is thick, light in color, and has a lot of volume—about 3-5 minutes.

3. Gently incorporate the melted chocolate into the egg yolk mixture until you get a uniform blend. Add vanilla and stir to combine.

4. In another bowl, beat the heavy cream until soft peaks form. Lightly fold the whipped cream into the chocolate mixture until the blended mixture is a uniform color throughout.

5. Whisk the egg whites with a pinch of salt in a separate clean bowl until stiff peaks form.

6. In three parts, fold the beaten egg whites into the chocolate mixture. Be very careful when doing this because you want the mousse to be light and airy but also fully incorporated.

7. Place the chocolate mousse into single serving containers or ramekins.

8. Chill the mousse for a minimum of 2 hours for it to fully set.

9. You might sprinkle with chocolate shavings or garnish with fresh berries before serving, if desired.

10. Chill and enjoy your French Chocolate Mousse!

Equipment Needed

1. Heatproof bowl
2. Pot (for simmering water)
3. Mixing bowl (3 needed)
4. Electric mixer
5. Spatula (for folding)
6. Whisk
7. Measuring cups
8. Ramekins or single-serving containers
9. Spoon (for stirring chocolate)
10. Refrigeration (for chilling mousse)

FAQ

• Can I use milk chocolate instead of bittersweet chocolate?Certainly, but it will produce a much sweeter mousse, so you may want to use less sugar.
• Do I need to temper the eggs for safety?This recipe uses un-cooked eggs, so using pasteurized eggs can help cut down on any risk of bacteria. You don’t have to temper the eggs, since this is a no-cook recipe.
• Can I make this mousse in advance?Certainly! The mousse can be made as much as two days ahead and kept in the refrigerator. Just be sure to cover it tightly with plastic wrap.
• What is the best way to melt chocolate?It is advised to use a double boiler to gently melt the chocolate and not burn it. You may also use a microwave in short intervals while stirring often.
• Is there a substitute for heavy cream?Whipping cream or a lactose-free cream alternative can be used, but do not use light cream or milk, as they will not whip properly.
• Why is it important to separate the eggs?For the mousse to have the light, airy texture that it’s known for, the egg whites must be beaten to stiff peaks.

Substitutions and Variations

To replace granulated sugar, use an equal amount of coconut sugar or light brown sugar. The sweetness profile will be slightly different, but you will still get the necessary sweetness from these substitutes.
For bittersweet chocolate: Use semisweet or dark chocolate for a sweeter or more intense chocolate flavor.
To obtain a dairy-free version of the heavy cream, substitute with the coconut cream.
To make vanilla extract: Use the same quantity of almond extract for a nutty flavor. Leave it out for a more purely chocolate taste.