Your Favorite Chocolate Mousse
Seems like it should be super easy to make a great chocolate mousse — and it is. But there are a lot of disappointing chocolate mousse recipes out there. Too thick, too rich, too complicated, too fluffy. Or they just don’t work.
This one does. And it’s infinitely customizable — in terms of sweetness, flavorings and garnish.
READ: A chocolate mousse for every mood: This classic, easy-to-make French dessert is yours to customize
If you have fear of raw eggs (and there is reason to, especially if you use cheap, factory-farmed eggs), this is not for you. But if you’re a little braver — like everyone in France — you just do it. I buy organic, free-range eggs, which may (or may not) have less salmonella risk than their less carefully raised brethren, but who knows. In any case, this chocolate mousse is perfect: thick, but not too, beautifully chocolately (you control the bittersweetness level), gorgeous textured.
This recipe uses what I consider to be the perfect proportions of chocolate, eggs, flavoring and water, in measures suggested by David Lebovitz in The Sweet Life in Paris.
Lebovitz flavored his with Chartreuse, which is wonderful; I usually go for orange liqueur, such as Grand Marnier, because I love that classic marriage of chocolate and orange. In its place, you could use brewed espresso, or Cognac, or Turkish coffee with cardamom, or anything up those alleys that sounds good to you.
Be sure to melt your chocolate very gently. If it seizes up and suddenly becomes grainy-looking, don’t panic; you can fix it by whisking in boiling water a teaspoon at a time until it is smooth and glossy, then proceed with the recipe.
NOTE: Jan. 14, 2024 (updated July 6, 2024) — Due to ongoing safety issues around lead and cadmium contamination of dark chocolate, you may want to limit your consumption of dark chocolate — though a new study from Tulane University suggests it may be safer than previously thought. In any case, you can combine two types of Ghirardelli Chocolate premium baking bars, which have tested as relatively safe, to get the required 7 ounces / 196 grams of chocolate called for below. To do that, use 5.25 ounces / 147 grams of Ghirardelli 60% cacao premium baking bar and 1.75 ounces / 49 grams Ghirardelli 100% cacao premium baking bar in place of the 7 ounces / 196 grams 70% cacao chocolate.
Serves 4.
Ingredients
7 ounces / 196 grams chocolate (70 to 72% cacao), roughly chopped
2 tablespoons orange liqueur, other liqueur, brandy or strong brewed coffee, or 1 teaspoon vanilla extract, or 1/2 teaspoon almond extract, or 1/4 teaspoon peppermint extract
3 tablespoons water
4 large eggs (room temperature), separated
Generous pinch of salt
Garnish(es) of your choice (all optional): whipped cream (lightly sweetened or not); some kind of sprinkles such as cacao nibs, slivered candied citrus peel, edible flower petals, rainbow sprinkles, shaved chocolate, etc.
Instructions
1. Place the chocolate in a heat-proof, medium bowl with the liqueur (or other flavoring) and water, and melt slowly and gently over barely simmering water in a double boiler. Alternatively, you can melt it in a microwave, if you have one with a medium setting. Be sure to heat gently or the chocolate may seize. You want it to be smooth and glossy. (If it happens to seize up, whisk in boiling water a teaspoon at a time until it’s smooth and glossy.) Set aside.
2. Place the egg whites and the salt in a large, dry bowl. Using a hand mixer or stand mixer, whip them until they hold stiff peaks.
3. Whisk the egg yolks into the chocolate one by one. Then use a rubber spatula to fold about a third of the egg whites into the chocolate mixture in order to lighten it up. Gently fold the rest of the egg whites into the chocolate mixture, until there are hardly any white streaks left, or none. It’s better to have a few white streaks than to overwork and deflate the mixture.
4. Divide the mousse between four ramekins, small jelly jars, custard cups, tea cups, wine glasses or whatever you’d like to serve them in. (Alternatively, you can spoon it all into one serving bowl.) Cover with plastic wrap and let chill and set for at least 3 hours. Top with whipped cream (if using) and any other garnishes and serve.
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Your Favorite Chocolate Mousse
Ingredients
- 7 ounces / 196 grams chocolate (70 to 72% cacao), roughly chopped
- 2 tablespoons orange liqueur, other liqueur, brandy or strong brewed coffee, or 1 teaspoon vanilla extract, or 1/2 teaspoon almond extract, or 1/4 teaspoon peppermint extract
- 3 tablespoons water
- 4 large eggs (room temperature), separated
- Generous pinch of salt
- Garnish(es) of your choice (all optional): whipped cream (lightly sweetened or not); some kind of sprinkles such as cacao nibs, slivered candied citrus peel, edible flower petals, rainbow sprinkles, shaved chocolate, etc.
Instructions
- Place the chocolate in a heat-proof, medium bowl with the liqueur (or other flavoring) and water, and melt slowly and gently over barely simmering water in a double boiler. Alternatively, you can melt it in a microwave, if you have one with a medium setting. Be sure to heat gently or the chocolate may seize. You want it to be smooth and glossy. (If it happens to seize up, whisk in boiling water a teaspoon at a time until it’s smooth and glossy.) Set aside.
- Place the egg whites and the salt in a large, dry bowl. Using a hand mixer or stand mixer, whip them until they hold stiff peaks.
- Whisk the egg yolks into the chocolate one by one. Then use a rubber spatula to fold about a third of the egg whites into the chocolate mixture in order to lighten it up. Gently fold the rest of the egg whites into the chocolate mixture, until there are hardly any white streaks left, or none. It’s better to have a few white streaks than to overwork and deflate the mixture.
- Divide the mousse between four ramekins, small jelly jars, custard cups, tea cups, wine glasses or whatever you’d like to serve them in. (Alternatively, you can spoon it all into one serving bowl.) Cover with plastic wrap and let chill and set for at least 3 hours. Top with whipped cream (if using) and any other garnishes and serve.