Chocolate Mousse
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Chocolate Mousse emerged in France during the 18th century, evolving into a beloved national dessert by the early 20th century. This ethereal confection features an airy yet intensely flavored chocolate base, created by carefully folding whipped cream or egg whites into melted chocolate. The classic French version balances the bitter richness of dark chocolate with just enough sweetness, resulting in a sophisticated, silky texture that seems to dissolve on the tongue. Served chilled and unadorned except perhaps for a dollop of crème Chantilly, it exemplifies the French principle that true luxury lies in simplicity executed perfectly.
Method & Ingredients
Required Equipment: Double boiler or heatproof bowl with saucepan, electric mixer or whisk, rubber spatula, glass serving bowls
Cooking Method: No-Cook
Ingredients
- 8 oz high-quality dark chocolate (70% cocoa)
- 4 tbsp unsalted butter
- 4 eggs (separated)
- 2 tbsp granulated sugar
- 1 tsp pure vanilla extract
- pinch of salt
- 1/2 cup heavy cream (optional)
- chocolate shavings for garnish
Instructions
- Finely chop the chocolate and place in a heatproof bowl with the butter. Set the bowl over a saucepan of barely simmering water (don't let the bottom of the bowl touch the water). Stir occasionally until melted and smooth. Remove from heat and let cool slightly.
- Separate the eggs, placing the whites in a clean, dry bowl (any trace of fat will prevent them from whipping properly - this is serious business, not a time for shortcuts!).
- Whisk the egg yolks, one at a time, into the cooled chocolate mixture until smooth. Add vanilla extract.
- Using an electric mixer or a very strong arm, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar and continue beating until soft peaks form.
- For a lighter mousse, whip the heavy cream until soft peaks form.
- Gently fold about one-third of the egg whites into the chocolate mixture to lighten it.
- Fold in the remaining egg whites, being careful not to deflate the mixture - imagine you're tucking the chocolate into a fluffy cloud blanket.
- If using whipped cream, fold it in now with the same gentle touch.
- Divide the mousse among serving glasses or bowls.
- Refrigerate for at least 2 hours, or up to 24 hours, until set.
- Before serving, garnish with chocolate shavings or a light dusting of cocoa powder.
Storage & Make-Ahead
Storage Advice: Cover with plastic wrap (touching the surface to prevent a skin from forming) and refrigerate for up to 2 days.
Make-Ahead & Freezing Tips: Can be made up to 24 hours ahead. Not suitable for freezing.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 320
- Protein: 5g
- Fat: 24g (Saturated: 14g)
- Carbohydrates: 22g (Fiber: 3g, Sugar: 17g)
- Vitamin A: 8% DV
- Vitamin C: 0% DV
- Calcium: 2% DV
- Iron: 15% DV
Allergen Information: Contains dairy (butter, cream), eggs
Dietary Information: Contains raw eggs, dairy; not suitable for pregnant women, young children, elderly, or immunocompromised individuals, vegans, or those with dairy or egg allergies
Serving & Variations
Serving Suggestions: Serve in elegant glass cups or ramekins with a small cookie such as a langue de chat or sablé on the side. A small dollop of unsweetened whipped cream and a few fresh raspberries make simple yet sophisticated garnishes.
Wine or Drink Pairing: A ruby port or Banyuls (fortified Grenache from Roussillon) pairs wonderfully with the dark chocolate notes. For a non-alcoholic option, a rich espresso provides a perfect contrast.
Possible Recipe Variations: White chocolate version with fresh berries. Coffee-infused by adding 1 tbsp espresso powder to the melted chocolate. Orange-scented with the addition of orange zest and a splash of Grand Marnier.
Additional Notes: The quality of chocolate significantly impacts the final result. Use the best dark chocolate you can afford, preferably 65-75% cocoa content.
This chocolate mousse looks yummy, simple ingredients and a delightful dessert. Looking forward to trying it, again…😋
Classic recipe! Grandma used to make💙
Made for Valentine’s day. The texture was perfect – light but rich. Key is not overwhipping the cream! Used 70% dark chocolate which gave it intense flavor without being too sweet. Wife asked for it again next weekend, she knows what’s good! :)