Chocolate mousse is an emblematic dessert in French cuisine. This creamy and smooth dessert is made with melted chocolate, sugar, and eggs mixed together to create a light and airy texture. This recipe comes from years of professional experience in the kitchen: every mousse I've made has taught me something. The key trick is using a barely warm bain-marie for the chocolate, otherwise you'll burn it. And the egg whites should be whipped just before mixing: that's the difference between a light, airy mousse and a heavy paste. Plan for at least 12 hours of rest in the fridge for it to set properly.
Ingredients for 6 servings
- 8.75 oz (250 g) dark chocolate, 56% cocoa or higher
- 1.25 cups (30 cl) heavy cream (30% fat)
- 2.1 oz (60 g) fine butter
- 1 packet vanilla sugar (or seeds scraped from inside a vanilla pod)
- 4 farm eggs: 4 whites and 4 yolks
- 1.75 oz (50 g) icing sugar
- 24 cat's tongue biscuits
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