This is a 4-ingredient recipe for traditional French chocolate mousse. It is dark, sophisticated, and simply delicious, with no added sugar except for that in the chocolate you use.
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A classic dessert with no extra sugar
Simply by looking at it, you can say it's old-fashioned, dark, classic and gorgeous.
But what you might not guess, even after tasting it, is that it has no extra sugar added (except for that in the chocolate you use).
And still, it's the best.
Despite its common appearance, this is no ordinary mousse. It is very French, just chocolate and eggs-a far cry from a chocolate custard or pudding.
This mousse recipe can get you through many culinary moments. It is versatile and can be adapted to different situations. Serve it in individual goblets or ramekins for a dinner party, or family-style, spooning fat servings from a large bowl for a more casual gathering.
Just like other French masterpieces like classic lava cakes, it delivers big time and will have everyone raving.
How to make classic chocolate mousse
It's important to have all the ingredients ready, including the electric beater (it's better if you have two, one for each preparation) and bowls. Once you start, it's not good to stop, as the whipped yolks and whites will lose volume.
Disclaimer: this recipe contains raw eggs. If you can't get pasteurized eggs, consult with your physician if in doubt about eating them.
Egg yolks
They should be beaten until pale and airy.
Egg whites
Beat them until stiff peaks form. Since they have no sugar, the texture is grainy and airy, very different from a silky meringue mixture.
Final mixture
You should have no streaks of egg whites. That said, fold them gently so as to deflate them as little as possible.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Type of chocolate to use: since this dessert doesn't have added sugar, I don't recommend chocolates above 60%. I sometimes use 70% and the mousse is quite intense.
- Toppings: a classic way to serve chocolate mousse is with a dollop of whipped cream and a sprinkle of chocolate shavings or chopped nuts, or both. I also like to use pomegranate seeds when in season, especially during the holidays. Fesh berries also pair very well with dark chocolate.
- Keep refrigerated: serve it straight from the fridge. Don't freeze it.
- Variations: add a ground spice to the melted chocolate like cardamom, cinnamon or even spicy chile for a Mexican touch. Whip the cream with the sugar and a tablespoon of liquor, like Grand Marnier (orange), Kahlua (coffee) or Amaretto (almond), for a flavored topping.
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French Chocolate Mousse
Ingredients
For the mousse:
- ½ pound semisweet chocolate, don't use bittersweet or unsweetened as it's too bitter
- 1 tablespoon instant coffee or espresso
- ⅓ cup boiling water
- 5 eggs, separated and at room temperature
- Pinch of salt
Whipped cream
- ½ cup whipping or heavy cream
- 1 tablespoon powdered sugar
Instructions
- Break up the chocolate into small pieces and place in a small or medium heavy saucepan.
- Dissolve the coffee powder in the boiling water and pour it over the chocolate.
- Place over low heat and stir with a wire whisk until melted and smooth. Be careful not to scorch it, or you'll have to start again! Remove from heat and set aside for about 5 minutes.
- In the bowl of an electric mixer at high speed, beat the yolks for 3 to 4 minutes until pale lemon-colored. With a spatula add the chocolate mixer and mix until smooth. Do not over mix.
- Add the salt to the egg whites until they hold a definite shape but are not dry.
- Gently fold the whipped whites into the chocolate mixture in three parts. I do this by adding the whites to the chocolate twice and then adding the chocolate mixture back to the bowl where the whites are. Fold only until no streaks of white remain. Don't overmix to deflate the mixture as little as possible.
- Gently pour into serving glasses or bowls, filling ¾ of their capacity.
- Cover with plastic wrap and refrigerate for 3 to 6 hours. You may refrigerate it for as long as 24 hours, though the texture will become more spongy and less creamy. Up to 2 days is good.
- Serve with whipped cream and a sprinkle of chocolate shavings, chopped pistachios, pomegranate seeds or any other topping you want.
Whipped cream:
- In a bowl put the cold heavy cream, add the powdered sugar and beat until you have a firm consistency.
- Spoon over mousse.
Notes
Adapted from Book of Great Desserts, by Maida Heatter
Jenica says
For instruction #5. Add the salt to the egg whites until they hold a definite shape but are not dry.
Are the egg whites being whipped before being added to the chocolate mixture?
Paula Montenegro says
Hi Jenica, the whites are whipped independently and then combined with the chocolate mixture.
Anonymous says
Thank your publishing this - however it is not sugarless -- there is simply no ADDED sugar. The semisweet chocolate has sugar in it.
Lizzy Do says
I"m definitely trying this!!!!