Chocolate Mousse

READY IN: 35mins
Recipe by FlemishMinx

Don't be afraid of chocolate mousse anymore ! Admittedly this recipe dirties a few bowls, but the result is impressive as well as delicious.

Top Review by Shaun McGee

Regading American vs. European chocolate: I used to work for Lindt, hence my choice to use Swiss chocolate instead of Hershey's. Although there is a difference in the "conching" (cooking process that Mimi referred to), the primary difference between American and European chocolates is in the milk. The pasteurization process in America is substantially different than really anywhere else in the world, so I think the REAL blame for poor results with this recipe should be placed on the USDA. I'd highly recommend using a European chocolate for this recipe. Lindt tends to be one of the less expensive imported brands, assuming there is a Lindt store in your area (mostly in the Northeast). It can also be ordered online. You should be using a "semi sweet" or "bitter sweet" chocolate, which would have about a 45-60% cocoa content. Anything darker (>60%) will probably not work well, as it has very little milk and would not react well in a mousse.

Ingredients Nutrition

Directions

  1. Melt the chocolate in a glass bowl over simmering water, stirring till completely smooth.
  2. Remove bowl from pan.
  3. In another bowl, beat the egg yolks then whisk them into the chocolate.
  4. This will cook, but not scramble, them.
  5. Allow to cool to room temperature.
  6. In a separate bowl, whisk the egg whites and sugar together to soft peaks.
  7. Whisk a third of them into the chocolate mixture, then gently fold in the remainder.
  8. Whip the cream to a soft peak, and fold into the chocolate mixture.
  9. Spoon into dessert or wine glasses.
  10. Refrigerate for 30 minutes to set.
  11. If made well in advance, remove from the refrigerator up to one hour before serving.

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