French Chocolate Mousse
This is a fantastic recipe for traditional chocolate mousse, a classic French dessert. Dark, sophisticated, and simply delicious, this mousse has no sugar added except for the chocolate you use. It keeps for a day or two in the refrigerator.
Servings 4 servings
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
Disclaimer: this recipe contains raw eggs. If you can't get pasteurized eggs or can't trust the source were you buy them, consult with your physician if in doubt about eating them.
This recipe can be easily doubled.
It can be made for up to 2 days ahead. Keep refrigerated and cover the bowl or ramekins with plastic wrap. Don't freeze it.
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. The Ingredients page has more details and lists the brands we use.
