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The classic Chocolate Mousse (Mousse Au Chocolat) has a heavy texture, because, usually it is made with heavy cream, or “Fleurette” cream, some recipes add gelatin, to make it denser. For a light Chocolate Mousse, with a strong taste of chocolate, use bitter (unsweetened) chocolate, you can add 1/2 teaspoon of instant coffee if you prefer a “Moka” taste or vanilla flavor.
This recipe is made with the French Meringue method, some recipes, are made with the Italian Meringue method, the French meringue is easy, quick, and simple. With some variation in taste, add orange zest when boiling the milk, some spices like cardamom, cinnamon sticks, and even a chili powder or ginger powder for a spicy Chocolate Mousse.
How To Make A Chocolate Mousse?
- 170 grams of high-quality unsweetened chocolate, cut into small pieces
- 80 grams of whole milk
- 1 egg yolk
- 4 egg whites
- 2 teaspoons powdered sugar
- Raspberry, banana, or chocolate curls, to decorate
- Melt the chocolate in the “bain-marie“, or in the microwave. Transfer the melted chocolate to a large bowl. The chocolate should be hot when adding the hot milk.
- Boil the milk, add to the chocolate, and whisk gently. Stir in the egg yolk. Again, whisk gently, until the egg yellow is well incorporated.
- Make the meringue: In a stand mixer, whisk the egg whites on a medium speed, until soft ridges. Stir in the sugar, and whisk until whites are firm but still shiny.
- Add about a third of the meringue to the chocolate mixture, and mix with a balloon whisk, to make the chocolate mixture light.
- Add the remaining meringue to the chocolate mixture, and fold in gently, with a balloon whisk or a spatula. Divide the Chocolate Mousse into verrines glasses.
- Decorate with raspberry, banana, chocolate shavings (curls) mint, cassonade, or Chantilly cream. Chill for one hour, and serve cold.
Nota Bene: Adapted from Pierre Hermé’s desserts book: Mes Desserts Au Chocolat, French book. If you’re looking for an English version, the same book translated by Dorie Greenspan: Chocolate Desserts By Pierre Hermé.
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