15 mins
+ waiting
Chocolate Mousse
Recipe by Marie-Danielle
Chocolate Mousse is one of those "luxury" desserts that are very simple to make, as long as you take your time. Too often, people try to rush the blending of the egg whites and then wonder why they end up with a stodgy brown gunge!
You can use any plain chocolate of your choice (white, milk or dark) but I find that dark chocolate 70% cocoa works best for taste.
Chocolate-coated Banana Pops 
Chocolate Sandesh Ingredients for Chocolate Mousse
Currently displaying quantities in US Imperial Measurements
How to Cook Chocolate Mousse
- Cut or break the chocolate into small pieces into a large mixing bowl. Add the butter then melt the chocolate in the microwave, stirring regularly until everything is blended together. Many people do not add butter, but in fact this helps the chocolate to remain "liquid" even as it cools.
- Separate the yolk and the white of one egg (yolk in a small bowl, white in a larger one). Beat the yolk gently for a few seconds. Now separate the other five eggs, adding the yolks and whites to their respective bowls. Add the sugar to the yolks then beat well. (If you can't get vanilla sugar, use ordinary sugar and add one teaspoon of vanilla essence)
- Add the beaten yolks and sugar to the melted chocolate, mix well and allow to cool for a few minutes. Meanwhile, add a pinch of salt to the egg whites then whisk them well until they become stiff.
- Fold the beaten egg whites into the chocolate mixture little by little. Take care to fold the mixture rather than just stir, because this allows the air to remain in the mix. When you have folded in all the egg whites and have a consistent mixture, spoon into ramekins (or one larger serving bowl if you wish) and leave in the fridge for at least 2 hours.
- You can serve chocolate mousse in a variety of ways. Add a twist of whipped cream on top. Do a white chocolate mouse and add a few fresh raspberries. Grate a little chocolate or sprinkle a few small chocolate buttons over the top just before serving. Sprinkle crushed walnuts or a few mini marshmallows over the top. The list is as long as your imagination!
MARIE-DANIELLE'S HOT TIP:
Take your time when folding the egg whites into the chocolate mix. FOLD GENTLY, not stir, because this is the secret to a good chocolate mousse!
Very few wines work well with chocolate. One of the exceptions is Mas Amiel with its dense and concentrated inky black Grenache grapes and its complex nose of tobacco and garden herbs.Reviews of Chocolate Mousse More Reviews
 December 29 2014I've loved this recipe for chocolate mousse since the first time I made it. However, I think I just beat the record! A friend was having an open house and asked if I'd do a simple desert, so I made a huge bowl of this mousse. There were over 30 people there and the big serving dish was scraped clean. Great recipe and super-simple. merry (5 reviews) |
October 31 2014 I can't express how much I love this recipe! I've made it multiple times now and it comes out perfect every time! It's light, fluffy, and super easy and quick to make. The only thing i do differently is use a combination of semi-sweet and milk chocolate chips because I don't like the bitterness of dark chocolate. You can use this mousse in so many ways too! Last Easter I made little pavlovas filled with this chocolate mousse and then topped with a piece of strawberry...YUM!! I received so many compliments. I just recently made this recipe again and used it as a filling for a tart. I made a shortbread crust, filled it with the mousse, and topped with tons of fresh raspberries. This mousse is so versatile and appropriate for all ages! maryA (5 reviews) |
 July 12 2014I tried this recipe by the book so to speak and it was delicious. Then I thought mmmm pie. That was good too. But then I added my own spin and made it as white chocolate mousse, milk chocolate mousse then put it in a graham cracker pie shell I put the white chocolate mousse on the bottom the chocolate on top and put a couple in front of a crowd and they BEG for more. If you like this recipe just try it in a pie. Yummmmmy Naga (7 reviews) |
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| May 15 2014 Excellent! The base chocolate I used was this fabulous (Venezuela) Chuao Dark Chocolate Bar with Coconut, almond, cinnamon and coriander. I am sort of old school and whip the egg whites by hand. Folded it all together gently and served in chilled crystal glasses. Simply lovely! sammyS (3 reviews) |
April 13 2014 Whenever my wife gets mad at me, I make this mousse and BOOM, she forgets why she was mad in the first place! Seriously though, this mousse is a hit whenever I make it steveS (4 reviews) |
March 18 2014 OMG!! This shouldn't be legal.It has gotta be one of the best desserts ever. gina (9 reviews) |
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