Today I am sharing with you a classic French recipe that I am sure you already know: the chocolate mousse! It is an easy and fast dessert recipe and one of my favorite. Making chocolate mousse may be easy but there are techniques to make it even better and that’s the secret I will be sharing with you.
I used to make chocolate mousse in so many ways possible! Melt chocolate with some water, use the yolks, incorporate only the egg whites into the chocolate, etc. Well, I believe that this recipe is the best to make a flavorful and light chocolate mousse. I can tell you that when I used to add the yolks to my mousse I always found it too heavy for my stomach and 2 tablespoons of it would make me sick because of how rich it was.
Chocolate mousse always reminds me of my childhood because this is something I would always get as a kid: at family dinners, friends dinners, restaurants, etc. I never had enough of it! In France this is also one of the most classic and popular dessert that you will often find in restaurants.
I know that many of you might be concerned because chocolate mousse is made out of raw eggs, but I can assure you that I have eaten this so many times, using eggs in France or here in Canada, in a regular grocery store and never got any problem! So don’t be scared to try it, I can assure you that you will not get any problems by eating it.
Now let’s start cooking! or baking should I say?
- 7 oz semi-sweet chocolate
- 1/2 tbsp of unsalted butter ( or 1 tsp if you prefer)
- 6 eggs
- 1 + 1/2 tbsp of sugar ( I used cane sugar)
1- First step is to add your chocolate and the butter into a pot and melt it in a bain-marie. This will allow the chocolate to melt slowly and evenly. The chocolate has to be smooth.
2- While your chocolate and butter are melting, beat your eggs whites until firm. Once your eggs whites are firm add your sugar and keep beating until the sugar is dissolved.
3- Remove your pot from the bain-marie and stir the chocolate and butter well. Add a couple tablespoons of eggs whites into the melted chocolate and mix with a whisk until smooth. The eggs whites have to be fully incorporated into the chocolate.
4- Now pour this mix into the rest of the eggs whites. Whisk everything together very gently. It is important to be gentle to keep a fluffy and aerated texture. Make sure that the eggs whites and the chocolate are properly mixed together.
5- Let your mousse rest for at least 1h in your fridge. Then enjoy with fresh berries or cookies!
And voilà! So easy and delicious! I hope you will enjoy this recipe!