French Chocolate Mousse
A rich, airy French chocolate mousse made with just a few quality ingredients. Silky, deeply chocolatey, and surprisingly simple to whip up at home.
- Total time
- 30 min
- Servings
- 6
- Calories
- 380
- Protein
- 7g
Ingredients
- 200 g dark chocolate
- 60 g unsalted butter
- 4 large eggs
- 50 g granulated sugar
- 240 ml heavy cream
- ½ tsp salt
Instructions
- 1
Melt the 200g dark chocolate and 60g butter in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
- 2
Separate the 4 eggs, placing whites in a large bowl and yolks in a small bowl. Beat the yolks with 25g of the sugar until pale and thick, about 2 minutes.
- 3
Whisk the egg whites with the 0.5 tsp salt until soft peaks form. Gradually add the remaining 25g sugar, whisking to stiff, glossy peaks, about 3 minutes.
- 4
Stir the yolk mixture into the cooled chocolate until fully combined. Gently fold in one-third of the egg whites to lighten the mixture.
- 5
Fold in the remaining egg whites with a spatula, cutting through the center and lifting until no streaks remain. The mixture should be airy and uniform.
- 6
Whip the 240ml heavy cream to soft peaks. Fold the whipped cream into the chocolate mixture in two additions, keeping it light and fluffy.
- 7
Spoon the mousse into 6 serving glasses or ramekins. Refrigerate for at least 4 hours, until set but still soft and creamy.
- 8
Before serving, let the mousse sit at room temperature for 10 minutes. Garnish with a dollop of whipped cream or chocolate shavings if desired.
Tools you’ll need
- heatproof bowl
- saucepan
- whisk
- electric mixer
- spatula
- serving glasses
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