This is the perfect make-ahead dessert! Prepare the day before, for best results. Lasts for three days.
• 6 large eggs
• 225g bittersweet, dark or semisweet, good quality chocolate (60-70%), chopped
• 180ml heavy cream
• Big pinch of salt
• 50g granulated sugar
• Your choice of garnish: fresh berries, whipped cream, a sprinkle of unsweetened cocoa powder, cocoa nibs, shredded coconut. .. there are so many options!
1Make the ganache base. melt the chocolate either carefully in the microwave or in a double boiler. In a, small saucepan, heat the cream until simmering (watch closely!), then pour, all in one go, over the chocolate. Whisk at the centre of the mixture. Once it starts to thicken whisk more energetically to bring the two ingredients together and form a thick ganache.
2Make the French meringue. Separate the egg yolks from the egg whites while they are cold. being careful not to get any yolk in the whites. Whip the egg whites on medium speed, using the whisk attachment, until they resemble foam. When no liquid egg white is visible, increase the speed to medium-high. Gradually add the sugar, and whip until medium peaks form.
3Fold everything together. Fold the whites into the ganache in thirds. For the first third, whisk in well to loosen up the texture. This will make it easier to incorporate the rest of the whites. For the next third switch to a spatula and carefully fold until just a couple of streaks remain. Then, fold in the remaining whites. The goal here is to keep as much air in the mousse as you can! If a few clumps-of egg whites remain here and there, it’s best to leave them so the mousse doesn’t deflate too much. For any clumps that are on top, run a spatula over them so they disappear and mix into the batter. The batter will seem a little runny, but will have body. The mousse firms up and the texture and flavour develop the longer it chills.
4Transfer the mousse into the container in which it will be served: either small individual glasses or a large bowl that everyone can dig into family style. For the large bowl, cover with plastic wrap. For the small containers, if you’ll be serving them in three to four hours, it’s easiest to leave them unwrapped. If you plan to leave the containers overnight; though, it’s best to ,cover them so the mousse doesn’t dry out. Small containers should chill for at least three hours before serving. A large serving bowl needs to chill overnight. Bring to room temperature before eating, for the most pronounced flavour. Decorate with your choice of garnish.
Extracted from Living France Magazine
Recipe originally from French Pastry Made Simple by Molly Wiklinson, photography by Joann Pai
Hello, What do you do with the yolks ? I incorporate them into the ganache before folding in the beaten whites.
As for melting chocolate, I cut my Valrhona into little pieces, set in a bowl and pour the very hot cream on this. Let sit for about 2 mn without touching then stir.
Best way to avoid birning the chocolate.
That’s the technique I was told by several chefs and it works perfectly.
Hello Martinn. Thank you for your insight, that is a definitely useful trick when melting chocolate and making the ganache, I will have to try it next time!
How did your mousse turn out?
As this recipe did not specify the use of egg yolks, you could either do it your way which is very ingenious or omit them and use them in a different recipe, for example our Crème brûlée which you can find here
No way will this last three days … at my house!
LOL I was thinking at my house, I wouldn’t give it 3 hours.
I’m glad we’re thinking the same thing Colleen and James! No way do I have the self-restraint to not eat them all at once! 😂
I recognize this recipe. I have a copy of the cookbook that this recipe is taken from, word for word and photo included. You have not given the author/pastry chef credit. That does nit seem very professional.
Hi Denise, thank you very much for pointing this out – it was a bit of an oversight on our part, which we are extremely sorry about! We have now added the proper credit to the chef and book.
Have you made the recipe before?
I’m wondering how and when the egg yolks are added. Thank you.
Hi Helene, that is a very good question.
As this recipe did not specify the use of egg yolks, you could omit them entirely and use them in a different recipe, for example our Crème brûlée recipe which you can find here.
Or, as Martinn stated in the comment section, you could also incorporate them into the ganache before folding in the beaten whites.
Let me know how it goes!