dark chocolate mousse

This easy chocolate mousse recipe is for real chocolate lovers. Its rich, delicious, dark chocolate flavor mixed with whipped heavy cream gives this dessert a light texture that won't leave you disappointed.

Chocolate mousse

ml heavy whipping cream

150 g semi-sweet chocolate (55-60% cocoa)

salt

vanilla extract (optional)

egg eggs

g white granulated sugar

water

ml heavy whipping cream (cold)

Place the chocolate into a heat-safe bowl and set aside.

Add 125ml of the cream into a saucepan and heat over medium heat until simmering. Pour the cream into the chocolate and let it sit for 2 minutes. Then, mix until the chocolate has melted and formed a homogenous consistency with the hot cream. Add the vanilla extract and salt and mix. Set aside to cool down to around 38C (100F).

Meanwhile, place the egg yolks, sugar, and water into a heat-safe bowl and place it over a pot with lightly simmering water (double-boiler). Heat, mixing consistently, until the mixture reaches 75C (165F). Use an instant-read thermometer to check the temperature.

Remove from the heat and beat on medium-high for about 5 minutes with a hand mixer or a stand mixer fitted with a whisk attachment. Whip to ribbon stage (if you lift the whisk, the pale mixture should slowly run down, leaving a ribbon on top of the mixture) or until tripled in size and pale.

Combine the egg mixture and the chocolate ganache using a rubber spatula to a homogenous consistency.

In a bowl, add 125ml of cold whipping heavy cream and whip to soft peaks, then add to the chocolate ganache. Fold in using a rubber spatula until fully combined.

Pour into clean and dry dishes that you will use to serve the mousse (I use 4 standard-sized ramekins).

Refrigerate overnight or for at least 5 hours (or freeze for 1-2 hours), or until set. Decorate with fresh raspberries, whipped cream, cocoa powder, or shaved chocolate, and serve.

Authentic French dark chocolate mousse recipe made with egg whites and without cream. Also reduced in sugar to appreciate the quality of the dark chocolate.

French Dark Chocolate Mousse (Mousse au chocolat)

170 g (6 ounces) 70% dark (bittersweet) cooking chocolate ((a cup))

g (2 tsp) unsweetened cocoa powder ((I use Van Houten))

g (1 ounces

tbsp) sugar

organic egg, separated ((at room temperature))

salt (fleur de sel (Maldon

Separate the extra egg, keeping the yolk aside for later (at room temperature). Add the egg white to the rest of the whites (to make to about 200g).

Melt the chocolate and cocoa powder together in a bowl over a pan of simmering water (Bain-marie), taking care not to overcook the chocolate (don&#39;t have the water at a rolling boil, just simmering gently). When the chocolate is nearly all melted, switch off the heat and stir until completely smooth, then take the bowl off the heat.

In a clean bowl, whisk the egg whites (using a stand mixer or electric beaters) with the sugar until soft and strong peaks form.

When the whites are strong and hold well, continue to whisk in the egg yolk, if using, and add the fleur de sel.Gradually add the whipped egg whites to the chocolate with a strong yet flexible spatula, folding each carefully until well blended together. Repeat folding gently until the consistency is completely mixed together, light and airy.

Either transfer the bowl to the fridge or pour/spoon into serving glasses and place in the fridge to set for at least 2 hours until ready to serve.Serve chilled and top with fresh fruit, shaved chocolate or a sprig of mint.

This worked out really welllll!! although I might hold the yolk next time...it made things a tad runnier. Also because I didn't really have cooking chocolate at hand (I'm sorry if this is being unfaithful!!!) I compensated with extra cocoa powder melted with thick thick milk.  I'm so sorry if this is wrong but I was desperate and it turned out amazing either way. Next time I'm definitely trying with the solid chunk. Thank you!!!!

These turned out super well! I just need to practice transferring them into individual bowls more elegantly now!

Hi 
I have made this several times as individual mousses and it’s divine! 
However I have been asked to make a cherry mousse to be used as a filling in a cake. Would this work using cherries instead of chocolate? And would the whole cake need to be kept refrigerated until they want it? 

Thank you

Divine! Adding the egg yolk to the whites is absolutely genius. I’ve tried a lot of mousse recipes and this one is my go-to.

This was absolutely amazing, Jill — loved the intense dark chocolate flavor and the perfect texture. Definitely adding to my list of regular and super easy desserts! I did make it with the yolk but might try just the whites next time! Thanks for a new favorite!

https://content.jwplatform.com/videos/mr0CU0Xe.mp4

Authentic and healthy French recipe for dark chocolate mousse made with egg whites and without cream or butter. The result is the lightest, yet intense mousse - and the most typical dessert in France, popular on many restaurant menus around Paris. This recipe is similar to the one created by artist, Toulouse-Lautrec but without the butter and more chocolate.

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Chocolate mousse

French Dark Chocolate Mousse (Mouss...

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