Mousse au Chocolat - Dark Chocolate

Dark chocolate. Very little sugar. Light. Airy. Lasts in the mouth. Ahhhhhh...

Dark chocolate mousse in a wine glass
  • Degree of Difficulty: Moderately Easy
  • Cost: $$
  • Preparation Time: 0 minutes 
  • Cooking Time: 20 minutes  
  • Yields: 2 - 3 portions
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  • By: Nicolas Steenhout

Many different recipes for chocolate mousse out there. Some with eggs, some without. Some using whipped cream, some just cream. Some don't even use chocolate, using cocoa powder instead (I shan't comment on the last one...). This recipe requires a good quality chocolate - I use Valhrona when I can.

 
 

Recipe

Ingredients

  • 70g (2.5oz) Dark Chocolate (65% or more cocoa content. I like to use Valhrona Guanaja)
  • 30ml (2 tbsp) Heavy cream
  • 15g (1 tbsp) Sugar
  • 2 Eggs

This recipe uses raw eggs. It is generally recommended that pregnant women not eat raw egg products. It is sometimes possible to find pasteurized eggs.

Preparation

  1. Melt the chocolate in a bain-marie ( One container placed over another one that contains boiling water) [?]. Don't over-heat the chocolate. It should feel just a bit warm if you dip a finger in it. Some people use a micro-wave, but the risk of burning the chocolate is high. If using a micro-wave, don't use more than half power.
  2. Separate the egg yolks from the egg whites.
  3. Gently mix the yolks in the chocolate.
  4. Add the cream to the chocolate, mixing gently until it is smooth and shiny.
  5. Beat the egg whites in a bowl over gentle heat until they start to firm up. Again a bain-marie is ideal.
  6. Add the sugar and continue whisking until the eggs form a firm peaked meringue.
  7. Spoon about 10% of the meringue in the chocolate, and mix it gently. This will soften the chocolate before mixing it in with the rest of the meringue.
  8. Pour the chocolate in the rest of the meringue, and mix by gently folding ( Using a large spatula to gently mix ingredients in a folding motion.) [?] one into another. The result will still be quite liquid.
  9. Spoon the mousse into ramequins, or use a piping bag to pipe it into wine glasses.
  10. Chill for at least an hour.

Finition

  1. You may wish to decorate with a little bit of whipped cream, or some cookies on the side.
  2. Serve, and enjoy.

Photos

Recipe on index card
The ingredients for this mousse, written by me on an index card nearly 20 years ago.

Chocolate mousse ingredients
All the ingredients for the recipe gathered in one spot.

Chocolate in bain-marie
The chocolate is starting to melt in the bain-marie.

Mixing egg yolks with chocolate
Starting to mix egg yolks with the chocolate.

Adding cream to chocolate and egg yolks
Adding the cream to the chocolate and egg yolks

Smooth and shiny chocolate
The chocolate, egg yolks and cream, mixed until smooth and shiny.

Egg white and sugar before whisking
Egg whites and sugar before whisking. I was distracted and put the sugar before starting to whisk the meringue. It is better to add the sugar half way through.

Stiff peaked meringue
The egg whites and sugar whisked to firm peaks.

Adding a bit of meringue to chocolate
Adding a bit of the meringue to the chocolate/yolk/cream to lighten it

Well mixed meringue with chocolate
This is how it should look, light, and homogenous.

Meringue and chocolate
Beginning to fold the rest of the meringue with the other ingredients.

Finished mousse
The finished mousse is still fairly liquid. It will need to rest in the fridge for at least an hour.

Disposable piping bag
I prefer to use disposable piping bags, as I use so few of them and they are such a tricky thing to keep clean and mildew-free

The mousse in the piping bag
The mousse is now in the piping bag, just before piping into glasses.

The mousse in the piping bag
The mousse served in a wine glass.

Video

There is no video available for this recipe.

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3 Responses to “Mousse au Chocolat - Dark Chocolate”

  1. Chocolate mousse is my FAVOURITE!

    Comment by: Reemski - February 7th, 2010 @ 22:02

  2. This one is pretty darned good, if I do say so myself :) I'll have a couple other recipes for mousse soon. test driving two recipes with Valrhona milk chocolate.

    Comment by: Nic - February 7th, 2010 @ 22:54

  3. I made this, and given the cost of the Valrhona I used Whittaker's dark ghana instead. Was still DIVINE!!! Very, very rich... so only small portions are required. Don't multiply the recipe by four like I did!!!!

    Thanks Nic, was lovely.

    Comment by: Kiwiseabreeze - October 27th, 2010 @ 22:44

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This entry was posted on Saturday, February 6th, 2010 at 19:32 and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

 
 
 

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