French Chocolate Mousse Recipe
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
15 mins
-
Chill Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
10
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Calories
357 kcal
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Course
Dessert
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Cuisine
French, International
French Chocolate Mousse Recipe
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My French chocolate mousse recipe makes a fluffy chocolate dessert called mousse au chocolat. Make this indulgent treat with 5 ingredients!
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Ingredients
- 8 oz top quality chocolate (See Note 1)
- 10 egg yolks (See Note 2) or pasteurized eggs
- 1/2 cup sugar
- 1 tbsp orange extract or 1/4 cup Grand Marnier
- 2 cups heavy cream
- 1 tsp tsp vanilla
Instructions
- Chop the chocolate and melt it in a metal bowl over hot water, stirring occasionally. (See Note 2)
- Beat the egg yolks and sugar until the mixture is fluffy and light. Save egg whites for other use.
- Using an electric mixer on slow speed, beat the melted chocolate into the egg-sugar mixture a little at a time until just combined, working quickly so the chocolate does not harden. Beat the mixture on medium speed for 2 minutes. Reduce the speed to slow and blend in the orange extract. Set the mixture aside.
- Using a chilled bowl and beaters, whip the cream until it forms very stiff peaks, incorporating the vanilla as you beat. Using a whisk, fold half of the whipped cream into the chocolate mixture, blending completely to lighten it. Using a chopping motion with a spatula, fold in the remaining whipped cream.
- Refrigerate the mousse at least 8 hours or overnight (don't skip this step or the mousse won't have the proper consistency) and spoon or pipe into dessert bowls to serve. Feel free to top with shaved chocolate and serve with strawberries (optional).
- The mousse will keep refrigerated for 2 to 3 days. This batch yields 10 servings.
Notes
- Adapted from Piret Munger's Chocolate Mousse recipe.
- In French restaurants, mousse au chocolat is typically made with either bittersweet or dark chocolate. Feel free to use semisweet if you prefer. For the best results, chop up bars of chocolate rather than using chocolate chips or chunks.
- The risk of getting salmonella from a raw egg is about 1 in 20,000. Pasteurized egg products are an excellent alternative to raw eggs. The eggs are pasteurized right in the shell using patented all-natural processes to kill the bacteria effectively so that salmonella is no longer an issue. So, pasteurized eggs are completely safe to use uncooked. There is a great way to do it yourself if you can’t find them at your market. Read about it here from my friend Liz, over at her blog, Sugar Geek Show.
- Adapted from Piret Munger's Chocolate Mousse recipe.
Nutrition Information
Show Details
Calories
357kcal
(18%)
Carbohydrates
26.6g
(9%)
Protein
4.1g
(8%)
Fat
28g
(43%)
Saturated Fat
16.3g
(82%)
Polyunsaturated Fat
1.4g
Monounsaturated Fat
8.9g
Cholesterol
211.3mg
(70%)
Sodium
27.2mg
(1%)
Fiber
1.4g
(6%)
Sugar
24g
(48%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 26.6g | 9% |
| Protein | 4.1g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 16.3g | 82% |
| Polyunsaturated Fat | 1.4g | 8% |
| Monounsaturated Fat | 8.9g | 45% |
| Cholesterol | 211.3mg | 70% |
| Sodium | 27.2mg | 1% |
| Fiber | 1.4g | 6% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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