Craving a dessert that’s both luxurious and light-as-air? Look no further than Mousse au Chocolat, the iconic French masterpiece that’s guaranteed to tantalize your taste buds. Don’t be intimidated by its French name. This classic is surprisingly easy to make at home, even for novice chefs. With just a few key ingredients and some simple whisking techniques, you can transform your kitchen into a Parisian patisserie in no time.
Is there a dessert more alluring than Mousse au Chocolat? Its name, a whisper of pure indulgence, promises an ethereal dance of flavors on the tongue. But Mousse au Chocolat is more than just a dessert, it’s an invitation to explore the world of fine chocolate. Forget store-bought imposters, we’re talking fresh, homemade magic: a symphony of rich, dark chocolate swirling with air, all crafted in your own kitchen.
This airy delight is all about delicate textures and intense chocolate flavor. Each spoonful is a symphony of contrasts: a silky smooth ganache melting on your tongue, followed by a cloud-like whisper of whipped cream. It’s an experience that’s both decadent and surprisingly refreshing.
Jump to:
Why You’ll Want To Make Mousse au Chocolat
- It’s surprisingly easy to make. Don’t be intimidated by its fancy French name. This dessert requires just a handful of ingredients and is surprisingly forgiving. With a little whisking and some patience, you’ll be a mousse master in no time.
- Beyond Deliciousness: Each spoonful is a delightful paradox. The airy whipped cream provides a delicate cloud-like quality, while the rich chocolate ganache delivers a luxuriously smooth and creamy counterpoint. The contrast is nothing short of mesmerizing.
- It’s light and airy, yet deeply satisfying. It’s a celebration of the senses and a delightful indulgence for the soul. The rich aroma of melting chocolate filling your kitchen, the satisfyingly smooth texture, and the burst of flavor in every bite create a truly immersive experience. It’s a moment to slow down, savor the simple pleasures, and appreciate the beauty of creating something delicious with your own hands.
- It’s a crowd-pleaser. This dessert is guaranteed to impress your guests, whether you’re hosting a fancy dinner party or a casual get-together. It’s elegant enough for a special occasion, yet simple enough for everyday enjoyment.
Ingredients – Here’s What You’ll Need
- Chocolate: I used Ghirardelli Bittersweet Chocolate Chips because it’s known for its bold, intense flavor, perfect for those who crave a decadent chocolate experience. Ghirardelli uses high-quality cocoa beans and ingredients, ensuring a consistent and reliable product. Ultimately, the best chocolate for your Mousse au Chocolat is the one that you enjoy the most. No matter which chocolate you choose, I’m sure your Mousse au Chocolat will be a delicious success!
- Extra Large Eggs: Separating eggs is a crucial step in making a light and airy Mousse au Chocolat. The key is to keep the yolks and whites completely separate, as even a tiny amount of yolk in the whites can prevent them from whipping up properly.
- Granulated Sugar: It easily dissolves in the egg whites, creating a syrup as you whip. This concentrated sugar solution helps stabilize the air bubbles and prevents them from collapsing, ensuring your mousse holds its airy lift even after refrigeration.
- Unsalted Butter: It doesn’t interfere with the delicate, nuanced flavors of the chocolate. Any added salt can overpower the chocolate’s inherent sweetness and complexity, leading to a less balanced taste. It also has a smoother melting point than salted butter, resulting in a silkier and creamier mouthfeel in your mousse.
- Heavy Whipping Cream: The secret ingredient that lifts your mousse au chocolat to its heavenly heights! Its role goes beyond mere richness, influencing both texture and flavor in delightful ways. When whipped to fluffy peaks, it incorporates tiny air bubbles, creating that ethereal texture we all adore in mousse.
Steps To Make Mousse au Chocolat
- To start, place 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.
- Next, you’ll need to seperate 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.
- 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.
- Then, stir the chocolate occasionally while it’s melting, until it is smooth and creamy.
- 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.
- Then, stir the cubes of butter into the chocolate until it has all melted and the mixture is thick and creamy.
- Next, add all of the egg yolks to the butter and chocolate mixture.
- Then, stir the egg yolks into the chocolate mixture until they are completely incorporated and the mixture has thickened.
- Transfer the chocolate mixture into an extra large bowl and set aside.
- Place the egg whites in a medium size bowl.
- Then, add the granulated white sugar.
- Using a hand mixer, whip the egg whites and sugar until hard peaks form.
- Then, add the whipped egg whites to the chocolate mixture.
- Using a plastic spatula, carefully begin folding the egg whites into the chocolate mixture.
- 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.
- 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.
- Using the electric hand mixer, beat the heavy whipping cream until stiff peaks form.
- Then add the whipped cream to the chocolate mixture.
- Begin folding the whipped cream into the chocolate mixture.
- 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.
- Transfer to individual serving dishes and cover. Refrigerate for at least two hours before serving.
- To serve, top with stabilized whipped cream.
Now, go forth and whip up your batch of mousse au chocolat. It’s more than just a dessert; it’s an invitation to explore, create, and indulge in a little bit of French magic. Remember, the journey is just as delicious as the destination, so enjoy every step of the way!
Frequently Asked Questions
This depends on your preference! But my recommendation is Ghirardelli. For a classic flavor, choose a good-quality bittersweet chocolate with 60-72% cacao content.
Fold the ingredients gently. Use a rubber spatula and incorporate the cream and whites into the chocolate ganache with minimal mixing to preserve air bubbles.
Chill properly. Let the mousse set in the refrigerator for at least 2-3 hours for optimal texture and flavor development.
Yes! It’s actually ideal to make it a few hours or even the day before serving. This allows the flavors to meld and the texture to set perfectly. Just keep it covered in the refrigerator.
Store your mousse in an airtight container in the refrigerator for up to 2 days. However, the texture might become slightly denser over time.
Recipe Tips and Tricks
- Egg white temperature: Use room-temperature egg whites for optimal volume when whipping.
- Chill your tools: Whip your cream in a cold bowl, with cold beaters, for better volume and stability.
- Pipe with flair: Fill a piping bag with mousse and create elegant swirls or dollops on chilled serving dishes.
- Dust with drama: Sprinkle a layer of cocoa powder, shaved chocolate, or crushed nuts for visual appeal and extra texture.
- Embrace imperfection: Homemade mousse doesn’t have to be perfectly smooth. A few rustic swirls add charm and character.
By embracing the deliciousness and sharing your mousse adventure, you’ll not only enjoy this heavenly treat yourself but also inspire others to embark on their own chocolatey journey. Bon appétit!
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Mousse au Chocolat (French Chocolate Mousse)
Equipment
- metal bowl
- Vinyl Gloves
- Double boiler
- Electric hand mixer
- an extra set of beaters if you have them, but it's not essential
Ingredients
- 16 oz bittersweet chocolate
- 4 oz unsalted butter, cut into cubes
- 6 oz egg yolks
- 8 oz egg whites
- 2.5 oz white sugar
- 8 oz heavy whipping cream
Instructions
- Place 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. 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.
- 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.
- 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. Then, stir the chocolate occasionally while it's melting, until it is smooth and creamy.
- Once the chocolate has melted, remove it from the heat. 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.
- Next, add the cubed unsalted butter to the melted chocolate. Stir the butter into the chocolate until it has all melted and the mixture is thick and creamy.
- Then, add all of the egg yolks to the butter and chocolate mixture. Stir the egg yolks into the chocolate mixture until they are completely incorporated and the mixture has thickened.
- Transfer the chocolate mixture into an extra large bowl and set aside.
- Place the egg whites in a medium size bowl and add the granulated white sugar. Using a hand mixer, whip the egg whites and sugar until hard peaks form.
- Then, add the whipped egg whites to the chocolate mixture. Using a plastic spatula, carefully begin folding the egg whites into the chocolate mixture.
- 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.
- 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 in 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.
- Using the electric hand mixer, beat the heavy whipping cream until stiff peaks form.
- Add the whipped cream to the chocolate mixture and begin folding. 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.
- Transfer to individual serving dishes and cover. Refrigerate for 2-3 hours before serving.
- Yield 12 servings
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