Chocolate Mousse (Mousse Chocolat)

Chocolate mousse is a soft, sweet, and creamy dessert that incorporates air bubbles to give it a light and airy texture. It can range from light-and-fluffy to creamy-and-thick, depending on preparation techniques. It can also be sweet or savory, like salmon mousse.

Sweet mousses are typically made with whipped egg whites and whipped cream, and flavored with chocolate, caramel, or various flavorings like mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer feel. Mousses are also typically chilled before being served, which gives them a denser texture.

The strong chocolate flavor and smooth texture of the mousse make this a nice way to finish a lightly-sauced pork, duck or chicken dish. The dessert pairs beautifully with a raspberry coulis (cold sauce) and freshly whipped cream.

Mousse Chocolat- French Chocolate Mousse

This is a surprisingly easy recipe for recreating the iconic French chocolate mousse in all its lushness. The most difficult part is having to wait for it to chill and meld overnight before serving…if that's even possible.
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Course: Dessert
Cuisine: French, Parisian
Prep Time: 15 minutes
Cook Time: 5 minutes
Time cooling: 8 hours
Total Time: 8 hours 10 minutes
Servings: 4
Author: My Hungry Traveler

Equipment

  • Stand mixer with whisk attachment
  • Medium saucepan

Ingredients

  • 6 oz Semi-sweet chocolate
  • 1 cup Heavy cream
  • 2 tbsp Rum
  • Confectioners sugar, optional

Instructions

  • Melt melt chocolate into cream, stirring, until boiling. Quickly remove from heat to let cool for an hour.
  • With a whisk or the whipping attachment in a stand mixer, whip chocolate-cream mixture until stiff. Refrigerate overnight.
  • To serve, mix in rum and either spoon or pipe into glasses. Sprinkle with confectioners sugar and, if you're feeling it, top with whipped cream and possibly chocolate shavings.

Notes

  • Be careful not to whip the cooled cream-chocolate to stiff as it will become too hard overnight in the refrigerator. No loss of flavor but wrong texture. 

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