Mousse au Chocolat (French Chocolate Mousse)
Photo: Amanda Congiu / Unsplash
The classic French mousse: just dark chocolate, butter, eggs and a little sugar, whipped into an airy, intensely chocolatey dessert. Make it ahead and chill for at least 4 hours.
Servings
Ingredients
Nutrition
Per serving
Steps
Melt the chocolate
Put the chocolate and butter in a heatproof bowl set over a pan of barely simmering water; the bowl shouldn't touch the water. Stir until smooth. Take it off the heat and let it cool for 5 minutes.
Add the yolks
Stir the egg yolks into the chocolate one at a time, until the mixture is thick and glossy.
Whisk the whites
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fold together
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Chill
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Melt the chocolate
Put the chocolate and butter in a heatproof bowl set over a pan of barely simmering water; the bowl shouldn't touch the water. Stir until smooth. Take it off the heat and let it cool for 5 minutes.
Add the yolks
Stir the egg yolks into the chocolate one at a time, until the mixture is thick and glossy.
Whisk the whites
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fold together
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Chill
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Chocolate mousse appeared in French cookbooks in the 18th century, when chocolate was still a luxury for the aristocracy. Whipped egg whites, a French specialty, turned dense chocolate creams into something light and airy.
By the 20th century it had become the great family dessert of France, made at home for birthdays and Sunday lunches, and a fixture on every bistro menu.
⭐ Why It's Famous
With only four main ingredients, it delivers pure, intense chocolate in a texture as light as a cloud.
💡 Fun Fact
The painter Henri de Toulouse-Lautrec, a keen cook, is said to have called his chocolate mousse 'mayonnaise de chocolat', chocolate mayonnaise.
Paris
48.86°N, 2.35°E
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!