Mousse au Chocolat (Authentic French Chocolate Mousse)

Experience the ultimate chocolate indulgence with this authentic Mousse au Chocolat. This classic French chocolate mousse is surprisingly easy to make at home, requiring only five simple ingredients to create a professional-quality, gluten-free dessert. Whether you are looking for a romantic Valentine's Day dessert or a sophisticated treat for your next dinner party, this light-as-air recipe delivers a decadent experience that will transport your taste buds straight to a Parisian patisserie.

Why You'll Want To Make Mousse au Chocolat

• Surprisingly Simple: Despite its fancy French name, this dessert is forgiving and requires only a handful of common ingredients.

• Perfect Texture Contrast: You get the best of both worlds with a silky smooth ganache and a cloud-like whisper of whipped cream in every spoonful.

• Impressive Crowd-Pleaser: It is elegant enough for a formal occasion but simple enough for a casual weekend treat.

• Make-Ahead Convenience: This is an ideal make-ahead dessert because it needs time to chill, allowing you to focus on your guests.

Ingredients - Here's What You'll Need

Steps To Make Mousse au Chocolat

1. Start by placing a medium size metal bowl and a pair of beaters for an electric hand mixer in your freezer. You'll need these later to whip the heavy whipping cream. If you don't have more than one set of beaters, then place just the bowl in the freezer, and place the ones you use to whip the egg whites on the freezer for 10 minutes before using them. Then, after measuring the heavy whipping cream, return it to the refrigerator until you are ready to use it. The cream needs to be cold in order for it to properly whip, which is why you want the bowl and the beaters to be as cold as possible.

2. Next, you'll need to separate the eggs. Place two medium bowls side by side. Then put on a pair of vinyl, food grade gloves. Take an egg and crack it in half. Place one gloved hand over one bowl, then pour the contents of the egg into your hand. Allow the egg white to slowly slip between your fingers, while keeping the yolk in the palm of your hand. Make sure not to break the yolk, you do not want any yolks in your egg whites, or the whites will not whip properly. Once all of the white has separated from the yolk, place the yolk in the other bowl. Repeat with the rest of the eggs. Once you have separated all of the eggs into two bowls, set both bowls aside until you are ready to use them.

3. Next, place the Ghirardelli Bittersweet Chocolate Chips in a dry bowl set in a double boiler over medium-low heat. You'll want to met the chocolate slowly so it doesn't burn.

4. Then, stir the chocolate occasionally while it's melting, until it is smooth and creamy.

5. Once the chocolate has melted, remove it from the heat. Then, remove the bowl from the double boiler, place it on a dry towel, and dry the water off the bowl. You should take great care not to get any of the water in the melted chocolate. Cut the unsalted butter into cubes and add it to the melted chocolate.

6. Then, stir the cubes of butter into the chocolate until it has all melted and the mixture is thick and creamy.

7. Next, add all of the egg yolks to the butter and chocolate mixture.

8. Then, stir the egg yolks into the chocolate mixture until they are completely incorporated and the mixture has thickened.

9. Transfer the chocolate mixture into an extra large bowl and set aside.

10. Place the egg whites in a medium size bowl.

11. Then, add the granulated white sugar.

12. Using a hand mixer, whip the egg whites and sugar until hard peaks form.

13. Then, add the whipped egg whites to the chocolate mixture.

14. Using a plastic spatula, carefully begin folding the egg whites into the chocolate mixture.

15. Continue folding the egg whites into the chocolate mixture, scraping the bottom and sides of the bowl, until it is well incorporated, and light and creamy. Set the bowl aside while you whip the heavy whipping cream.

16. If you only have one set of beaters, wash and dry the ones you used to whip the egg whites really well. Place them in the metal bowl that's already in the freezer for about 10 minutes. Remove the metal bowl and beaters from the freezer. Take the measured heavy whipping cream out of the refrigerator and add it to the cold metal bowl.

17. Using the electric hand mixer, beat the heavy whipping cream until stiff peaks form.

18. Then add the whipped cream to the chocolate mixture.

19. Begin folding the whipped cream into the chocolate mixture.

20. Continue folding the whipped cream into the chocolate mixture, scraping the bottom and sides of the bowl, until it is well incorporated, and light and creamy.

21. Transfer to individual serving dishes and cover. Refrigerate for at least two hours before serving.

22. To serve, top with stabilized whipped cream.

Mastering the art of homemade Mousse au Chocolat is a rewarding journey that brings a taste of France into your own kitchen. By following these simple steps and using quality ingredients, you can create a rich chocolate dessert that is both deeply satisfying and lighter than air. Try this recipe today to discover why this iconic masterpiece remains a favorite for chocolate lovers everywhere-and don't forget to leave a rating and share your results!

Frequently Asked Questions

Recipe Tips and Tricks

• Egg White Temperature: Use room-temperature egg whites to achieve the best volume when whipping.

• Tool Preparation: Always chill your bowl and beaters before whipping cream to improve stability and volume.

• Gentle Folding: Use a rubber spatula and a light hand when folding to preserve the tiny air bubbles that make the mousse airy.

• Avoid Water: Ensure all bowls and tools are completely dry; even a drop of water can cause melting chocolate to seize.

• Creative Presentation: Use a piping bag for elegant swirls and top with cocoa powder or shaved chocolate for a professional look.