Rich French Chocolate Mousse
French Chocolate Mousse is rich, light and airy yet decadent, and ultra-chocolatey. Inspired by an incredible dessert I enjoyed in Paris, this recipe took countless attempts to perfectly emulate. I incorporated traditional ingredients, while tweaking the method slightly to use no raw eggs, yet still ensure a silky-smooth and delicious outcome every time.
Servings: 8 servings, approximately
Ingredients
- 226 grams (8 ounces) dark chocolate preferably 60% - 74% cacao
- 11 grams (2 Tablespoons) cocoa powder I recommend Dutch processed but any type will do
- 240 grams (1 cup) heavy cream full fat
- 1 teaspoon vanilla extract
- 4 large egg yolks approximately 60 to 70 grams
- 4 large egg whites approximately 130 to 140 grams
- 200 grams (1 cup) granulated sugar
- ¼ teaspoon fine sea salt
Instructions
- Finely chop the chocolate. Place in a large bowl, add the cocoa powder (no need to stir), and set aside.
- In a medium-sized heavy-based saucepan, place the heavy cream. Over medium heat, stir occasionally until hot and JUST beginning to simmer. Do not allow it to boil.
- Pour the scalding cream over the chopped chocolate and cocoa. Cover and allow to sit for 5 minutes. Stir until completely smooth and combined.
- Check the temperature of the ganache. Once it's around 100 - 120°F (38 - 49°C), whisk in the egg yolks until well combined. Stir in the vanilla. Set aside to cool.
- Rinse the same saucepan, dry the base, and place an inch of water in the pan. Bring to a simmer.
- In the bowl of a stand mixer, place the egg whites, sugar, and salt and whisk together gently to combine. Place over the simmering water pan. Don't allow the bottom of the bowl to touch the water.
- Heat over medium heat, whisking gently, until the sugar has dissolved and a digital instant-read thermometer reads 160°F / 71°C (this usually takes me about 3 minutes). Use an oven mitt if the bowl's handle becomes too warm.
- Carefully wipe the bottom of the bowl and place on a stand mixer fitted with the whisk attachment.
- Mix on medium speed for a few minutes, then gradually increase the speed to medium-high, whisking until the mixture is white, glossy, fairly stiff peaks have formed, and the bowl is cool to the touch - about 10 minutes total. Remove the bowl from the mixer.
- Add half the cooled (but still fluid) ganache to the meringue and fold in gently using a rubber spatula. Fold in the remaining ganache, being careful not to overmix or deflate the meringue.
- Spoon chocolate mousse into ramekins or one medium-sized serving bowl. Cover and chill for at least 4 hours or overnight before serving.
Notes
Serving Dishes: You can spoon the mousse into small ramekins, cute jars, wine glasses, martini glasses, or whatever you like to chill and later serve. Alternatively, use one medium-sized serving bowl, and serve tableside. Both ways work perfectly!
Storage: Chocolate Mousse will keep for about 3 days if covered and stored in the fridge.
Serving: Serve Mousse with whipped cream, fresh berries, chocolate shavings, fresh mint, or whatever your heart desires.