Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mousse au Chocolat

A classic French dessert, Mousse au Chocolat is a rich and silky chocolate mousse that is both decadent and elegant.

  • Total Time: 4 hours 40 minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale

6 ounces (170g) bittersweet or semisweet chocolate, chopped
6 ounces (170g) unsalted butter, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum
1 tablespoon (15ml) water
Pinch of salt
1/2 teaspoon vanilla extract

Instructions

Create a double boiler by filling a saucepan one-third full with hot water. Place on the stove over low heat.
In a heatproof bowl that fits on top of the saucepan, combine the chopped chocolate, butter, and coffee.
Place the bowl over the simmering water, ensuring the bowl does not touch the water, and stir until the mixture is smooth.
Once melted, remove chocolate mixture from the heat and set aside.
Prepare a large bowl with ice water and place it nearby.
In another heatproof bowl, whisk the egg yolks with 2/3 cup of sugar, dark rum, and water until thick, about 3 minutes.
Set the bowl over the simmering water and continue whisking until the mixture takes on a thick consistency, similar to runny mayonnaise.
Remove from heat and place the bowl of whipped egg yolks in the ice water, whisking until cool and thickened.
Fold the cooled chocolate mixture into the whipped egg yolks until no streaks remain.
In a separate mixing bowl, beat the egg whites with a pinch of salt until frothy.
As the whites begin to increase in volume, add the tablespoon of sugar and beat until thick and shiny, yet not completely stiff.
Fold in the vanilla extract to the beaten egg whites.
Incorporate one-third of the egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites until fully blended.
Carefully transfer the chocolate mousse to a serving bowl or divide among individual dishes.
Refrigerate the mousse for at least 4 hours or until firm, allowing the flavors to meld and the mousse to set.

Notes

Ensure that all utensils used for beating egg whites are clean and free of any fat or yolk, which can prevent the whites from achieving proper volume.
Folding the mixtures gently is key to maintaining the light and airy texture of the mousse.

  • Author: 9
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Whisking & Folding
  • Cuisine: French
  • Diet: Halal

Nutrition

  • Serving Size: 1 serving
  • Calories: N/A
  • Sugar: N/A
  • Sodium: N/A
  • Fat: N/A
  • Saturated Fat: N/A
  • Unsaturated Fat: N/A
  • Trans Fat: N/A
  • Carbohydrates: N/A
  • Fiber: N/A
  • Protein: N/A
  • Cholesterol: N/A

Keywords: Mousse au Chocolat, Chocolate Mousse, French Dessert, Julia Child Recipe, , ,

RSS
YouTube
YouTube
Pinterest
Pinterest
fb-share-icon
Instagram