Indulgent homemade chocolate mousse
Surprisingly easy to make, this dessert is perfect for all skill levels. The luscious chocolate, velvety butter, and airy egg whites harmonise effortlessly, resulting in a texture that’s nothing short of divine. Reminiscent of a Parisian café, it invites you to savour a slice of French culinary elegance in your very own kitchen.
Related recipes:
Recipe Card
Indulgent homemade chocolate mousse
Ingredients
- ½ lb 250 g dark chocolate, 64% cacao, chopped
- 5½ tablespoons 80 g butter, cubed
- 3 eggs separated, plus 3 egg whites
- ½ cup 100 g sugar
- 2 oz 30 g chocolate sprinkles, for garnish
Instructions
- Melt the chopped chocolate and the cubed butter in a bain-marie to a temperature of 122°F (50°C). Remove the mixture from the heat and whisk in the three egg yolks until the mixture is smooth.
- Leave to cool to about 82°F (28°C).
- Start whisking the six egg whites. When they start to form firm peaks, add the sugar and whisk until shiny and compact. Carefully fold the meringue mixture into the chocolate butter mixture using a rubber spatula. Take care not to deflate the mixture by breaking the air bubbles.
- Spoon the mousse into a piping bag and pipe into ramekins or shot glasses (verrines). Chill for at least 1 hour, until set.
- Garnish with chocolate sprinkles.
Please note: If you buy books linked to our site, we may earn a commission from Bookshop.org, whose fees support independent bookshops.
Latest posts:
- Carbonnade flamande
- Marinated figs with Camembert
- 101 metres – the world’s longest sausage galette
- The world’s biggest fondue
- Where land meets sea: Culinary adventures in the Vendee
Lead photo credit : Extracted from The Complete Book of French Cooking by Hubert Delorme and Vincent Boué (Flammarion, 2023). Photography © Clay McLachlan.
Share to: Facebook Twitter LinkedIn Email
More in Chocolate Mousse, Chocolate recipe, Classic french dessert, Sweet tooth
Related Posts
