Chocolate Mousse

Cookbook | Cuisine of France | Dessert | Recipes
Kochbuch/Mousse au chocolat

Chocolate Mousse (French for Chocolate foam) is a sweet food from France, which is normally served as dessert.

Ingredients

Melt the chocolate in a Double boiler.
Carefully separate the eggs.
Whisk the egg whites and cream seperately until very firm. Place both into the refrigerator.
Combine the egg yolks and hot water in a mixing bowl (max. tap water temperature is enough, approx. 120-140Â°). Using a Mixer, beat slowly while adding the sugar, then speed up the mixer until the mixture is thick and becomes a light yellow color.
Stir the melted chocolate into the yolk mixture (the chocolate should cooled enough that it does not hurt if you insert your finger). Mix immediately, otherwise this will cook the egg yolks, and you'll have chocolate scrambled eggs!
With the whisk (from now on do not use the mixer) add the egg whites in three parts to the chocolate mixture, followed by the whipped cream.
The finished mousse should be light brown and very fluffy. While it is still liquid divide it into indivudual serving containers. Allow to chill in the refrigerator for 4-6 hours before serving. The mousse will be quite firm when ready.

The recipe is the "purest" form. It is also one of the easiest for untrained cooks to succeed at.
Use only the best quality chocolate available. Chocolate from Lindt & Spruengli or their U.S. subsiderary Ghirardelli is highly recommended.
For the more advanced cook: use a fourth yolk (however really only the yolk!), it ensures that the mousse becomes firm. However, the mixture must be worked faster beginning with the addition of the chocolate to the yolk/sugar mixture.
Instead of the water, use an alcoholic spirit such as Cognac, Cointreau, Triple sec, etc for all or part of the 30 ml. However the Mousse is then not suitable for children or pregnant women.
Coffee can also be satisfyingly substituted for the liquid.
We also have an Atkins-friendly Chocolate Mouse