Dark chocolate mousse is a versatile dessert; you can pack it for a picnic or add it to your 5-course menu for a touch of sophistication.
In definition, the word mousse (French: [mus]; "foam") means a soft food that incorporates air bubbles with a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. Sweet mousses are usually made with whipped egg whites, whipped cream, or both. But, the original French dark chocolate mousse recipe (mousse au chocolat) is made with egg whites.
This dark chocolate mousse recipe follows the traditional methods, and it is absolutely delicious! When a dessert is originally French, I often find it intimidating to try in the kitchen. But the good news is that the dark chocolate mousse is one of the rare exceptions of French cuisine. This chic dessert is surprisingly fuss-free, made with only 4 simple ingredients and no baking is required.
How to Make Dark Chocolate Mousse?
It’s hard to mess up chocolate mousse but there are a few tips that you should pay attention to make sure your dark chocolate mousse turns out just right, light and airy:
- Your eggs should be at room temperature - take the eggs out of the fridge at least an hour before using them. Cold eggs harden the melted chocolate and changing the texture of your dark chocolate mousse.
- Beat it! - the key is to beat your eggs very firm – add a pinch of salt to help the process. The firmness of the egg whites is very important because the beaten egg whites are what will give the mousse the desired light and airy texture. The test here is that the egg whites should grab firmly to the whisk.
- Gently fold the egg whites - add the egg whites into the chocolate very delicately and gradually. Typically, you should add the eggs in three batches. Start with ⅓, then another ⅓ and fold in the remaining ⅓. You should never mix but gently fold your beaten egg whites to gather the melted chocolate at the bottom of the bowl.
- Choose good quality chocolate - this rule is applicable for any recipe: use the best wholesome ingredients. Here in this recipe, chocolate is the star of the show so it is important to choose top-quality chocolate. I used Lindt 70% dark chocolate. Valrhona chocolates are also quite popular for baking.
Is it safe to eat raw egg whites in chocolate mousse?
Eating raw eggs may cause salmonella food poisoning. This concern is most prevalent in the USA, while raw eggs are commonly used in Europe to make desserts such as tiramisu. To eliminate your concern about eating raw eggs, use pasteurized egg whites for this recipe. However, consuming raw eggs is not advisable for pregnant women and babies.
I hope you enjoy the process of making this French Chocolate Mousse as much as you enjoy eating them! 🙂
Bon appétit! / Afiyet Olsun!
Dark Chocolate Mousse
Ingredients
Chocolate Mousse
- 7 egg whites (medium sized eggs)
- 40 g granulated (caster) sugar
- ¼ tablespoon lemon juice
- 170 g dark chocolate (good quality 60-70% dark chocolate, roughly chopped)
Topping
- 4 passion fruit (medium sized, ripe)
- 8-10 raspberries
Instructions
- Melt the chocolate using the bain-marie method (place the chocolates in a heat-resistant bowl which you will set over a pan of simmering water. Do not allow the base of the bowl to touch the water).
- Whisk the egg whites and lemon juice in a large bowl until they form soft peaks.
- Add the sugar and continue to whisk until firm peaks form. (Don't whisk after this stage – the egg whites will start to collapse and make a runny liquid, and you'll lose all the air that you whisked in.)
- When the chocolate has melted, remove the bowl from the heat.
- Fold ⅓ of the egg whites into the hot chocolate quickly with a silicone spatula until nicely combined. (If you add the egg whites in slowly, their cold temperature can make the hot chocolate solidify and result in a lumpy mousse.)
- Fold the other ⅓ of the egg whites and then the remaining egg whites into the chocolate mixture until all of the egg white has been completely mixed with the chocolate. (Try not to over mix at this stage as you'll knock out the air bubbles.)
- Place the mousse mixture into four glasses. Do not panic, it is normal for the mousse to feel a bit runny at this stage. Let it chill in the fridge for 3 hours.
- Top each portion of mousse with 1 passion fruit pulp and 2-3 raspberries.
Nutrition
FOOD SAFETY
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
Ayla
Beautiful