Chocolate mousse is one of the most common desserts you’ll find on restaurants menus in rural France. French kids love chocolate mousse, and parents do too! To make the most delicious chocolate mousse there are two very important rules to follow:
- Use premium chocolate
- Keep it light and airy by folding the melted chocolate into the egg whites
As this Dark Chocolate Mousse recipe is classic French, it uses raw eggs, so make sure to use the freshest eggs you can get my hands on. Also you may want to note that I reduced the sugar content from the original recipe by 10 g but if I was to make it again, I would use only 200 g of chocolate and 2 egg yolks to make it even little lighter, so you may want to try that too.
This Dark Chocolate Mousse recipe is inspired from the Tefal Cuisine Companion 1 Million Menus, Recipe N# 218.
DARK CHOCOLATE MOUSSE (CUISINE COMPANION)
- 250 g cooking dark chocolate (70% cocoa)
- 50 g butter
- 6 egg whites
- 3 egg yolks
- 20 g sugar
- pinch of salt
- Place the chocolate cut into pieces and diced butter in the bowl fitted with the kneading/crushing blade. Melt at 45°C at speed 3 for 10 mins. After 5 mins, scrape the edges of the bowl and restart the Cuisine Companion by pressing Start. Keep in a separate bowl and wash and dry the bowl.
- Place the egg whites in the bowl fitted with the whisk and add salt. Launch at speed 7 for 8 mins without the stopper. After 4 minutes, add the sugar.
- Add the beaten egg yolks to the chocolate and mix. Then gently incorporate the egg whites into this mixture.
- Share the mousse among glasses before chilling. Cover with cling film and chill for at least 2 hrs.
- Garnish with fresh raspberries or a leaf of fresh mint before serving.
TIP: This mixture contains raw eggs and will therefore I wouldn’t keep for more than 2 to 3 days in the fridge.
Check also my other chocolate mousse recie here