I love chocolate. I love chocolate mousse. And of course I love trying new recipes. For this week’s bake I wanted to try something decadent that was also new to me. I’ve never made a real French mousse before and during my baking research decided I needed to try it out. This recipe is creamy and airy. Heavy on the chocolate flavor but light on texture. It’s a refined yet fun dessert that both kids and adults can enjoy. Below is my take on a French mousse that’s easy to make, yet hard to forget. Profiter!
Ingredients for Mousse
- 3 tablespoons of unsalted butter
- 6 ounces of semisweet chocolate, best quality
- 3 large eggs, yolks and whites separated
- 1/2 teaspoon of cream of tartar
- 1/4 cup plus 2 tablespoons of sugar
- 1/2 cup of heavy cream, cold
- 1 teaspoon of vanilla extract
Ingredients for Whipped Cream (for serving)
- 1/2 cup of heavy cream, cold
- 1 tablespoon of vanilla extract
- 2 teaspoons of sugar
- Chocolate shavings
Directions for Mousse
- Place the butter in a medium microwave-safe bowl.
- Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted.
- Stir, allowing the residual heat in the bowl to melt the chocolate completely.
- Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
- In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy.
- Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold and will melt back into themselves after a second).
- Gradually beat in 1/4 cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture).
- Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
- In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up.
- Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won’t lose their shape entirely).
- Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don’t mix any more than necessary.
- Divide the mousse between 6 individual glasses, cover, and chill until set, at least 4 hours.
Directions for Whipped Cream (make up to a few hours before serving)
- Add the heavy cream and vanilla into cold bowl.
- Beat for 2 minutes until thick.
- Add the powdered sugar.
- Beat until fluffy peaks form (about 5 minutes).
- Top with chocolate shavings and serve.
- Servings: 6
- Prep Time: 30 Minutes
- Total Time: 30 Minutes, plus at least 4 hours to chill
Tips, Tricks, and Don’ts That I Did
- This recipe requires a ton of whipping. If you don’t have a stand mixer, a hand mixer will work just fine. Manual mixing the whipped cream is not recommended.
- If you’re thinking of getting a Kitchen-aid Mixer, but haven’t pulled the trigger. Do it! This recipe will thank you. I bought mine a few years ago at Target and LOVE it more and more with every use. https://www.target.com/p/kitchenaid-professional-5qt-stand-mixer-kv25g0x/-/A-15840495?preselect=15764683#lnk=sametab
- The chocolate will look a little odd when you first start mixing the eggs. Don’t panic! Once you fold in the cream it will look and taste amazing.
- Don’t overmix your whipped cream. It only takes a few minutes to whip up the most light and airy whipped cream. Don’t set it and forget it!
- The mousse can be eaten after setting for 4 hours, but it’s best to let it set overnight before enjoying.
- If you liked this recipe, check out my recipe for a simple chocolate mousse pie. https://eats8.food.blog/new-year-new-mousse/
- As always, don’t forget to enjoy!