Chocolate mousse is one of those dishes that, when done well, can be a revelation. This recipe is once such case; Mousse au Chocolat isn’t packed out with cream (like the American version), it instead, chocolate heaven.
So, after a few weeks of Greek food, it’s time for a change. We’re still on the Mediterranean, but much further west. It’s the time of year where memories of summers past tend to haunt, and that’s what’s prompted this week’s recipe and story.
Once upon a time I used to make chocolate mousse every Friday night, as part of my summer job in an open-air museum in Australia. After hours of whipping and mixing, I never wanted to eat the sludgy-brown mess; it was a dehydrated packet mix that many commercial kitchens use.
Just the thought alone makes me cringe; was this really what everyone raved about? There was nothing luxurious, or decadent about it.
Then, years later my travels took me to France, and Paris in particular, and there I met the most wonderful, mouth-watering, and brain-washing treat: Mousse au Chocolat.
It was nothing like the powdery, gelatine-set, package dessert I knew. This mousse was thick, and rich, and utterly mind blowing.
Mousse au chocolat isn’t a lightweight, it’s dense with quality chocolate, which is melted and folded through egg fluffy whites, when the chocolate firms up, the dessert is set. No gelatine or other setting ingredients are needed.
If you’re looking for that light and airy chocolate mousse version, LPaG will eventually post one, but we’d much rather encourage you to try the original version first. There’s nothing wrong with the creamy American version, but why mess with perfection?
How to make Mousse au Chocolat
Mousse au chocolat is also incredibly easy to make: in under 10mins you’ll be pouring your dessert into moulds and setting them in the fridge to firm up – this also only takes an hour or so!
You won’t need any high-tech equipment either; three bowls, a whisk, hot water in a small saucepan, and a spatula. Then to serve, you’ll need some ramekins, or small bowls, preferably one bowl per person – this is incredibly rich!
Of course, your chocolate mousse is only going to be as good as the ingredients you use. So, for the sake of your palette and budget, only buy the best you can afford, but don’t skimp on quality either!
Included below are links to the chocolate we’d recommend, as it’s always served our kitchen well.
This week’s post marks a change in our regional cooking series; from here on we’ll be focusing on French food, but as always; it will be fresh, super tasty, easy to make, and always from scratch!
So, without further ado, here’s everything you’ll need to make your own Mousse au Chocolat!
Mousse au Chocolat Ingredients:
Chocolate: 90% chocolate, there’s no messing about with this stuff, it’s strong, chocolatey heaven. A little goes a long way!
Vanilla extract: an essential for every kitchen, whether for baking, chilled desserts, or even some cocktails, proper vanilla flavouring should not be missed!
Chocolate Heaven Equipment:
Saucepan: this set is a great start for any kitchen, and will serve you well for many years!
Mixing bowls: are definitely something you want more of in the kitchen. This recipe uses 3 bowls, and a nesting set will save you storage space too!
Whisk: always helpful, whether whipping cream, making a smooth bechamel, or getting light and fluffy omelettes!
Hand Whisk: if you have trouble with your wrists, then LPaG recommends this electric hand whisk – it’s one we use frequently, and comes with many attachments that will make your cooking life easier!
Serving ramekins: you can use them for sweet, savoury, hot, or cold items. They’re easy to clean, dishwasher safe, and ovenproof too!
And now, on to the recipe:
Mousse au Chocolat
- Mixing bowls
- Whisk or electric hand whisk
- Ramekins to serve
- 100 gr 90% chocolate
- 2 large eggs divided at room temp
- ½ Tbsp sugar
- ½ Tsp pure vanilla extract
- Pinch salt
- Using either a ‘double boiler’ or microwave, melt the chocolate over on low heat.
- Let it cool slightly.
- Place the egg whites in a medium bowl, and beat into stiff peaks.
- In another bowl, add the egg yolks, sugar, salt and vanilla, and beat lightly until the sugar has dissolved.
- Slowly, spoonful at a time, add the chocolate to the egg yolk mixture.
- In heaped spoonfuls, add the chocolate mixture to the stiff egg whites, folding in well between spoonfuls. Be careful to ‘fold’ not stir the mix. This will protect the light texture.
- Distribute into serving bowls, and chill for 4 hours before serving.
- You can make this dessert the day before needed, and it will keep in the fridge for up to 4 days.
Thanks for checking out this post on how to make mousse au chocolat, the traditional French version of chocolate mousse. I do hope you make it soon, and if you do, please come back and post a comment, or share a photo with the tag: #LarderPantryandGarden.
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