The classic mousse au chocolat (chocolate mousse) is one of the standards of the dessert repertoire. A chef’s ability to make a light, airy mousse is one of the defining skills. Presentation is usually in glass; fluted glass, brandy and cognac glasses show off the dark brown of the chocolate. Some of us would add a small amount of liqueur to distinguish it from other mousses. It can also be applied as a layer. One well-known chef created an orange curd to complement the mousse.
Time
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Preparation: 20 minutes
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Chilling: 2 hours
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Cooking: 5 minutes (to melt chocolate)
Equipment Needed
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1 heatproof bowl
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1 saucepan (for bain-marie)
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2 mixing bowls
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Whisk or electric mixer
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Spatula
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Serving glasses or ramekins
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Kitchen scale (for accuracy)
Ingredients
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100 g dark chocolate (at least 60–70% cocoa)
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2 large eggs (separated)
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1 tbsp sugar (optional, depending on chocolate sweetness)
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A pinch of salt
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Optional: a few drops of vanilla extract, cherry kirsch, brandy or a splash of espresso
Preparation
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Melt the Chocolate
Break the chocolate into pieces and melt it in a heatproof bowl over a saucepan of simmering water (bain-marie). Stir until smooth. Remove from heat and let cool slightly (lukewarm). -
Separate the Eggs
Separate the eggs into two bowls—yolks in one, whites in another. -
Mix Yolks and Chocolate
Stir the egg yolks (and vanilla or espresso, if using) into the melted chocolate until fully combined. -
Whip the Egg Whites
Add a pinch of salt to the whites and beat until soft peaks form. Then add the sugar gradually and beat until stiff peaks form. -
Fold in Egg Whites
Gently fold the egg whites into the chocolate mixture in batches using a spatula. Be careful not to deflate the mousse. -
Chill
Spoon the mousse into serving glasses or ramekins. Refrigerate for at least 2 hours before serving.
Serving Suggestions
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Garnish with whipped cream, chocolate shavings, a shard of chocolate or fresh berries especially raspberries.
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Best served chilled.
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