Classic Chocolate Mousse
If you go to a French restaurant, you will surely find ‘Chocolate Mousse’ on the menu, which is a delectable dessert with an interesting history. Back in the day, people used to call it ‘Mayonnaise de Chocolat’ – a French term for Mayonnaise Chocolate. And you know what’s more interesting about this delicious treat? It was not invented by a pastry chef or a baker, but a painter! Yes, that’s right. Chocolate Mousse was first made in the late 19th century by a French impressionist painter named Henri Toulouse-Lautrec.
Aside from being an artist, Henri was also fond of cooking, and he loved making interesting dishes. That’s how Chocolate Mousse was discovered.
Nowadays, this dessert has become very versatile as it can be served in so many ways. It can be piped into hollow fruits or pastry shells. You can also have it in elegant-looking glassware and top it with chocolate, fruits, and other toppings. For those who want to explore other flavors, fruit purees, juices, or syrups can be utilized. The options are endless actually!
For today’s dessert, though, we are going to focus on the traditional chocolate mousse, made the French way. It is rich and creamy, making it the ultimate chocolate fix!
This Classic Chocolate Mousse recipe will give you a very delicious dessert to satisfy your cravings for chocolate. Plus, it is something that you can easily achieve right in your own kitchen. It’s French-style, too!
3 large eggs
125 grams of dark chocolate
10 grams of butter (unsalted)
1/2 cup cream
3 tablespoons caster sugar
additional whipped cream (for serving)
chocolate shavings (for serving)
- While eggs are still cold, separate the whites (large bowl) from the yolks (small bowl). Whisk the yolks.
- Put the chocolate and butter in a heatproof bowl and place it in the microwave to melt. Stir every 30 seconds.
- Beat the cream until stiff peaks form.
- Add sugar to the egg whites and then beat until stiff peaks form.
- Using a rubber spatula, fold the egg yolks into the cream. Maximum of 8 folds.
- Add the melted chocolate to the cream-yolk mixture. Fold. Maximum of 8 folds.
- Add about 1/4 of the beaten egg whites to the chocolate mixture and fold through until incorporated well. Make sure that there are no more lumps. Maximum of 12 folds.
- Divide the end-result mixture between four small glasses and refrigerate for at least 5 hours. You can also leave them in the fridge overnight.
- Garnish with chocolate shavings and whipped cream before serving.
It is crucial that you use chocolate that is meant for cooking. As for the cream, you can utilize heavy or thickened cream.
- Cuisine: French
Exciting Ways to Serve Chocolate Mousse
Like what we have said earlier, mousse can be served in various ways. To make it more exciting, you can add flavorings like liquor to the melted chocolate. Do this, of course, if you are serving the dessert to adults only. Do not put too much alcohol as that will overpower the taste of your mousse.
Aside from whipped cream and chocolate shavings, you can garnish your chocolate mousse with raspberries and strawberries, too. Coconut shavings are an excellent topping as well.