I also added the yolk in the egg whites rather than adding it to the chocolate.
Melt (good quality) dark chocolate and unsweetened chocolate powder together over a pan of simmering water ( bain-marie or water boiler), then fold in whipped egg whites with a little sugar and an egg yolk (as if as an afterthought).Īlthough slightly tweaked with more dark chocolate, less cocoa powder and the addition of salt, this is my favourite recipe originally inspired by chef Raymond Blanc. So the result is an intense mousse for the most gourmet of chocolate lovers. The whipped egg whites make this light and fluffy to appreciate the good quality of the chocolate. What makes an authentic French chocolate mousse? As you can see from the recipe below, it is made without any cream. Seizing of Chocolate Problem completely solved!įrench Chocolate Mousse Recipe – Without Cream Moreover, to make it EVEN EASIER, add the egg yolk to the whites at the END of whipping.Ensure your egg yolk is at room temperature.If egg whites are 2-3 days’ old, they will whip and mousse up even easier than if fresh.If this does happen, then just add a spoon of boiling water to fix it. It doesn’t matter for the egg whites, but if the yolk is cold and added to the chocolate it will seize the chocolate up while added. However, what can possibly go wrong when making chocolate mousse? The recipe is easy, using a few best quality ingredients: good bittersweet (couverture) chocolate – I use 70% cacao a spoonful of unsweetened cocoa powder, a little sugar, fresh & organic egg whites and only one egg yolk (which is optional). I’m not sponsored in mentioning them above, but just sharing what I normally use for this recipe.
It has complicated flavours of wine, black olives and a woodiness that comes from using two cacao beans, Criollo (the most rare) and Trinitario. One of my best-loved cooking chocolate is Nestlé’s Corsé tablets with 64% cocoa or Lindt’s intense dark cooking chocolate.Įven more intense in chocolate, then use Cacao Barry’s 72% Venezuelan chocolate. The better quality the chocolate, the better this mousse will be. In this French chocolate mousse recipe, I use 70% bittersweet (dark) couverture chocolate. What Chocolate is Best for Dark Chocolate Mousse? Personally I prefer it without the cream that way the chocolate shines through completely.
French ‘ Mousse‘ is literally translated as ‘foam’ and can be savoury as well as sweet.įrench chocolate mousse is created by whipping up many egg whites to achieve this and cream is normally not used – although many recipes add a touch of cream to lighten it up if you’re not used to intense dark (bittersweet) chocolate. Is Mousse from France?Īccording to my Larousse Gastronomique, a Mousse is from France. It’s not unlike this egg white-based light-as-a-feather white chocolate mousse with orange blossom. It’s a fluffy yet still intense French recipe for dark chocolate mousse – without cream or butter. This recipe essentially consists of 70% dark chocolate with whipped, organic egg whites making it extremely light. Trust the French to transform just four simple yet good quality ingredients into a most elegant dessert. The result is the lightest, yet intense dark chocolate mousse – and the most typical dessert in France, popular on many restaurant menus around Paris. Made with egg whites and without cream or butter, it’s healthy too. Easy authentic recipe for French chocolate mousse.
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