Classic Mousse Au Chocolat Recipe
Looking for a decadent dessert that everyone in the family will enjoy? Creamy, fluffy, and rich chocolate mousse that never fails to impress, this classic recipe is not for the occasional chocolatier- it’s for the chocolate-obsessed French purist that wants the real thing.
Servings: 4 servings
Equipment
- Kitchen-aid stand mixer
- Double boiler, or equivalent
Ingredients
- 127 grams (1/4 lb) bittersweet chocolate (at least 72% cacao dark chocolate) roughly chopped
- 86 grams (6 T) unsalted butter cut in small pieces
- 3 large eggs room temperature and separated
- 50 grams (1/4 cup) superfine granulated sugar
- 1 pinch of kosher salt
Instructions
- Place chopped chocolate in double boiler and temper chocolate slowly and stirring often, about 11 minutes. *DIY double boiler: Place smaller pot under larger pot of similar size (see photo above), fill lower pot with 1 inch of water. Heat water on low to create a steam, but you should still be able to put your hand into the water. Place larger pot on top with chocolate and stir until melted.
- Once chocolate is melted, remove from heat. Stir in butter and mix until smooth. Use a rubber spatula to transfer chocolate mixture to a large mixing bowl. Set aside to cool.
- Make meringue. Beat the egg whites with a pinch of salt in a stand or hand mixer on high. Once soft, white peaks form, slowly add sugar 1-2 T at a time. Beat until stiff peaks form.
- When chocolate mixture is cooled at or below 97°F, add egg yolks and stir vigorously until combined.
- Gently fold 1/3 the meringue into the chocolate mixture with a rubber spatula, scraping the sides on the bowl and folding inward, while turning the bowl with your opposite hand. Fold in remaining meringue, 1/3 at a time. Mix until combined. *It is OK to leave white streaks to avoid over-mixing and deflating the mousse.
- Chill in refrigerator for at least 1 hour before serving.
Notes
*Regular granulated sugar may be substituted for superfine sugar, but the mousse will have a grainy texture.
*This mousse may be made up to 24 hours before serving.
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