French Chocolate Mousse Recipe
User Reviews
5
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Prep Time
15 mins
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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
Description
The French Chocolate Mousse Recipe starts by melting premium chocolate over hot water, ensuring smoothness without overheating. Egg yolks are whipped with sugar until light and fluffy, then mixed carefully with the warm chocolate to maintain aeration. Incorporating orange extract or Grand Marnier adds a gentle citrus note, complementing the chocolate.
Separately, heavy cream is whipped to very stiff peaks with vanilla, creating a light base. Folding the cream into the chocolate mixture in stages preserves its volume, resulting in mousse with a luxurious, airy texture. Chilling the mousse for at least 8 hours is essential to develop the proper consistency, firming it enough to serve with a spoon or pipe decoratively into bowls.
This mousse traditionally uses bittersweet or dark chocolate, providing depth and smoothness. Pasteurized eggs or careful handling reduce safety concerns about raw eggs. The mousse can be presented simply or with garnishes such as grated chocolate or fresh fruit for added contrast.
Ingredients
- 8 oz chocolate See Note 1, top quality
- 10 egg See Note 2) or pasteurized eggs, yolk
- 1/2 cup sugar
- 1 tbsp orange extract or 1/4 cup Grand Marnier
- 2 cups heavy cream
- 1 tsp vanilla tsp
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
- Use high-quality chocolate bars chopped finely for the best texture and flavor rather than chips.
- Pasteurized eggs or egg yolks are a safer alternative when consuming mousse with raw eggs.
- Chilling the mousse overnight is necessary to achieve proper firmness and texture.
- The orange extract or Grand Marnier adds subtle aroma but can be omitted if preferred.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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