Mousse au Chocolat (French Chocolate Mousse)

5 from 6 votes

Mousse au Chocolat (French Chocolate Mousse)

Craving a dessert that's both luxurious and light-as-air? Look no further than the iconic French masterpiece - Mousse au Chocolat.

Prep Time15

Cook Time45

Total Time1

Course: Dessert, Valentines

Cuisine: American

Servings:

Calories: 429kcal

Author: Susan Ensley

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.
To serve, top with stabilized whipped cream.
Yield 12 servings

Notes

If you don't have a kitchen scale to weigh the egg yolks and whites, use 9 extra-large eggs separated.

Nutrition