A recipe for traditional French chocolate mousse. Dark, sophisticated, and simply delicious, this chocolate mousse has no sugar added.
You can say it's old-fashioned, dark, classic, and gorgeous.
But what you might not guess even after tasting it, much less by looking at it, is that it's also sugar-free (except for that in the chocolate you use).
No added sugar of any kind.
And still, it's the best. Very French, just chocolate and eggs.
This is no ordinary mousse despite its common appearance.
This incredible dessert comes from my favorite baker extraordinaire, Maida Heatter.
Dark Chocolate Mousse Recipe
This chocolate mousse can get you through many culinary moments. It is very versatile and rich, and tasteful.
The perfect dessert to share with those around you that appear to be the same as always but can surprise you with their depth and strength.
In a way, only family can. And when your original family also becomes your chosen one, the joy is double.Print
For the mousse:
- ½ pound semisweet chocolate
- 1 tablespoon instant coffee or espresso
- ⅓ cup boiling water
- 5 eggs, separated and at room temperature
- Pinch of salt
- ½ cup whipping or heavy cream
- 1 tablespoon powdered sugar
- Break up the chocolate into a small, heavy saucepan.
- Dissolve the coffee or espresso in the boiling water and pour it over the chocolate.
- Place over low heat and stir occasionally with a small wire whisk until mixture is smooth. 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 whites into chocolate mixture in three times. 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 whites show.
- Gently pour into serving glasses or bowls, filling ¾ of the full 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.
- Serve with 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.
This recipe can be easily doubled.
It can be made ahead up to 2 days. Keep refrigerated and bowl or ramekins covered with plastic wrap.
Granishes: use any toasted nut, flavored whipped cream or fruit (berries especially) you like that go with chocolate.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Keywords: dark chocolate mousse, dark chocolate mousse recipe, classic French mousse
From Book of Great Desserts, by Maida Heatter