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Chocolate Mousse Recipe

A chocolate mousse recipe is a popular dessert, and has been for as long as I can remember. Here I give you two to try. The first is a simple and easy recipe. The second is an elegant treat for special occasions.

Trivia: Originating in French and Belgium, a chocolate mousse recipe is "Mousse au Chocolat" in French. Mousse is the French word for foam, while chocolat naturally means chocolate.

Tip: as you know, I'm a strong believer in using good quality chocolate in your recipes. It means the difference between a mediocre chocolate mousse recipe and an exceptional one.

Easy Chocolate Mousse Recipe

Check out this Chocolate Chipper. It's a handy tool to have.

2 1-ounce squares of semisweet chocolate, coarsely chopped
1 1-ounce square unsweetened chocolate, chopped coarsely
3 tablespoons brandy or dark rum
2 eggs
1/3 cup sugar
1/8 teaspoon salt
2/3 cup heavy cream
whipped cream for garnish (optional)

The method directly below makes a light mousse. The blender method that follows makes a darker, denser mousse.

In small heavy saucepan over low heat, melt chocolates with the brandy. Stir until smooth; set aside. In a small bowl, beat eggs, sugar and salt until fluffy. Add cream; beat until mixture mounds slightly. Beat in chocolate mixture until well blended. Spoon into serving bowl, 4 glasses or dessert dishes. Chill. Garnish with whipped cream.

Blender method: In blender whirl eggs, sugar and salt 45 seconds or until frothy. Add cream; blend 10 seconds. Add chocolate mixture; blend until smooth. Proceed as above.

Dark Chocolate Mousse Recipe from the Royal Orleans

The Royal Orleans served this chocolate mousse. People considered it the best they had ever tasted.

12 oz Top-quality semi-sweet Chocolate (the better The chocolate, the better The mousse)
1 cup Whipping cream
1/4 cup Hot coffee
1/4 cup Hot water
3 Egg yolks, beaten
1 teaspoon Vanilla
5 Egg whites
1/3 cup Sugar

Melt the chocolate in a double boiler over low heat. Watch carefully, stir during heating and remove from heat immediately when melted.

I recommend using a good double boiler that is meant for melting chocolate.

Whip the cream and set aside. Pour the hot coffee and hot water slowly into a bowl with the egg yolks, whisking briskly as you go until completely mixed. Add the vanilla to the egg yolks.

Whisk in the melted chocolate. Keep whisking even after the mixture is completely combined; this will help to cool the chocolate. Whip the egg whites and the sugar until peaking but not dry

Fold the egg-white meringue into the chocolate mixture carefully with a wooden spoon.

Fold in the whipped cream. NOTE: The key to a great chocolate mousse is being sure the chocolate is cool to the touch before adding it to the whipped cream. Otherwise, the cream will break down. Lightly blend the two mixtures until uniform.

This mousse is at its best cloudlike texture right after incorporating the whipped cream. If you want to be elegant and try something a little different, try piping it into dish-shaped champagne glasses, sprinkle chocolate shavings and powdered sugar over the top, and refrigerate. The chocolate mousse recipe sets, which gives it a different, heavier texture.


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