You’ll never make chocolate mousse the same way again, thanks to this recipe!
A traditional French dessert, chocolate mousse has become famous the world over as a simple decadent ending to the perfect meal. As one of my favorite desserts growing up, when I started culinary school I knew that I had to perfect this recipe. The secret to the best French chocolate mousse is to combine whipped cream with a light egg preparation and dark chocolate. This is the source of the light airy yet incredibly smooth texture. Made in under 20 minutes with only 4 ingredients, you are sure to receive rave reviews with this decadent creamy chocolate mousse.
4 SERVINGS 20 MINS EASY BANYULS
190 g dark chocolate
3 large eggs
60 g granulated sugar
280 g heavy cream
- Bring a few inches of water in a saucepan to a simmer.
- Place the dark chocolate in a glass or metal bowl on top of the saucepan making sure that it does not touch the water. Gently melt the chocolate. If you prefer, use a double boiler.
- In a sturdy mixing bowl, whisk the heavy cream at medium speed until you have stiff peaks. Reserve in the refrigerator.
- In another bowl, add the whole eggs and the sugar. Whisk together at medium speed until you have a white mixture and soft peaks.
- Add the melted chocolate to the egg mixture and whisk well until you have a smooth consistency for the chocolate mixture.
- Fold 2 times the whipped cream with the chocolate mixture for chocolate mousse.
- Place the chocolate mousse into ramekins or cups and reserve in the refrigerator overnight or for 12 hours minimum. Bon appétit!
- *+12 hours to set
- I recommend that you make the mousse the day before so it sets overnight.
- Garnish with chocolate shaves, berries, as desired.
- You can keep in the refrigerator for up to 3 days.