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Should we even introduce ‘mousse au chocolat’? This iconic French classic is famous worldwide and a favorite of so many of us, often bringing back memories from our childhoods.

Mousse is a very distinct type of food that is known for its fluffy and airy texture. You can make sweet or savory mousses! With sweet mousses, common flavors are chocolate, coffee, caramel, and fruits. But the options are endless!

Traditionally, ‘mousse au chocolat’ is made with only two ingredients: chocolate and egg whites. The egg whites are whipped until fluffy before they’re folded into the melted chocolate. This is what gives the mousse its texture, thanks to the air bubbles trapped in the egg whites.

Over time, a second version has emerged where egg whites are replaced by heavy cream. Since whipped cream also incorporates air bubbles, you can use it to create the mousse texture in the same way. Heavy cream also adds an element of fattiness that makes the mousse creamier than the traditional version, hence why it is a popular alternative. If using egg whites, you can achieve this by adding egg yolks or butter to the melted chocolate.

Either way, the key to a good mousse is to find that perfect balance between airy and creamy.

In terms of presentation, classic options are ceramic or glass ramekins, rock glasses, or bowls. If you want to step up your game and be extra fancy, try wine or speciality cocktail glasses!

INGREDIENTS FOR MOUSSE AU CHOCOLAT

• Semi-sweet chocolate
• Milk
• Eggs or heavy cream
• Sugar

DIRECTIONS FOR MOUSSE AU CHOCOLAT

1. In a bowl, break chocolate into small chunks.Add GalleryDrag images, upload new ones or select files from your library.UploadMedia Library
2. In a casserole, pour in milk and heat on medium-high. Remove from the heat as soon as the milk starts boiling.
3. Immediately pour over the chocolate chunks and whisk until all the chocolate has melted.
   If the chocolate doesn’t fully melt, microwave the bowl for 30 seconds on low heat. Repeat until all the chocolate has melted.

Version 1 – Mousse made with egg whites

1. Separate in the egg whites from the yolks: note that we need double the number of egg whites compared to egg yolks – save the extra egg yolks for another recipe.
2. In a large bowl, beat the 2 egg yolks before whisking in the melted chocolate.
3. Beat the egg whites with a stand mixer or with a whisk in a large bowl.
4. Add the sugar as the whites start getting firm. The egg whites are fully ready when stiff peaks form.
5. Scoop a quarter of the egg whites in the bowl. Use a spatula to gently fold the whites into the chocolate – see our Youtube video for the demonstration.
6. Repeat until all egg whites have been mixed in.
7. Transfer the mousse to your desired container (bowl, ramequin, glass) and chill in the fridge for at least an hour.
8. Optional: Before serving, for each container of mousse, grate some white chocolate, add a raspberry and a few mint leaves.

Version 2 – Mousse made with heavy cream

1. Add heavy cream in a stand mixer and whisk until obtaining whipped cream. This should take about ~3 minutes.
   If you are not using a stand mixer, you can of course whisk the cream by hand.
2. Scoop a quarter of the whipped cream in the chocolate mix.
3. With a spatula, gently fold the cream into the chocolate – see our Youtube video for the demonstration.
4. Spoon another quarter of the whipped cream and fold into chocolate. Repeat until all the cream has been folded in.
5. Transfer the mousse to your desired container (bowl, ramequin, glass) and chill in the fridge for at least an hour.
6. Optional: Before serving, for each container of mousse, grate some white chocolate, add a raspberry and a few mint leaves.

RECIPE VIDEO

Mousse au chocolat • Chocolate mousse

Course: DessertCuisine: FrenchDifficulty: Easy

Makes

4

servings

Prep time

25

minutes

Cooking time

5

minutes

Resting time

1

hour 

Total time

1

hour 

30

minutes

Decadent yet airy- this iconic French mousse au chocolat is a classic, which can be made two ways: with egg whites or heavy cream.

Ingredients

• 170 g 170 semi-sweet chocolate

• 150 ml 150 milk

• White chocolate (optional – for garnish)

• Raspberries (optional – for garnish)

• Mint leaves (optional – for garnish)

• Option 1 – Mousse made with egg whites

• 4 4 egg whites

• 2 2 egg yolks

• 30 g 30 sugar

• Option 2 – Mousse made with heavy cream

• 300 ml 300 heavy cream

• 30 g 30 sugar

Directions

• Common steps to both versions
• In a bowl, break chocolate into small chunks.
• In a casserole, pour in milk and heat on medium-high. Remove from the heat as soon as the milk starts boiling.
• Immediately pour over the chocolate chunks and whisk until all the chocolate has melted.
  If the chocolate doesn’t fully melt, microwave the bowl for 30 seconds on low heat. Repeat until all the chocolate has melted.
• Version 1 – Mousse made with egg whites
• Separate in the egg whites from the yolks: note that we need double the number of egg whites compared to egg yolks – save the extra egg yolks for another recipe.
• In a large bowl, beat the 2 egg yolks before whisking in the melted chocolate.
• Beat the egg whites with a stand mixer or with a whisk in a large bowl.
• Add the sugar as the whites start getting firm. The egg whites are fully ready when stiff peaks form.
• Scoop a quarter of the egg whites in the bowl. Use a spatula to gently fold the whites into the chocolate – see our Youtube video for the demonstration.
• Repeat until all egg whites have been mixed in.
• Transfer the mousse to your desired container (bowl, ramequin, glass) and chill in the fridge for at least an hour.
• Optional: Before serving, for each container of mousse, grate some white chocolate, add a raspberry and a few mint leaves.
• Version 2 – Mousse made with heavy cream
• Add heavy cream in a stand mixer and whisk until obtaining whipped cream. This should take about ~3 minutes.
  If you are not using a stand mixer, you can of course whisk the cream by hand.
• Scoop a quarter of the whipped cream in the chocolate mix.
• With a spatula, gently fold the cream into the chocolate – see our Youtube video for the demonstration.
• Spoon another quarter of the whipped cream and fold into chocolate. Repeat until all the cream has been folded in.
• Transfer the mousse to your desired container (bowl, ramequin, glass) and chill in the fridge for at least an hour.
• Optional: Before serving, for each container of mousse, grate some white chocolate, add a raspberry and a few mint leaves.

Recipe Video

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