Chocolate Mousse

The first time I made chocolate mousse was for French class in 7th grade.  It is the easiest thing in the world.  You can only double and triple the recipe which is just an added bonus.

Emily made this for the crew.  Tripled the recipe.  Insanely rich and delicious.  Perfect dessert for the holidays.

3 1/2 ounces bittersweet chocolate

3 large eggs, separated, at room temperature.

2 1/2 tsp. sugar

3/4 cup cream chilled

Melt the chocolate in a glass bowl, in the microwave at a low temperature for a few minutes at a low heat.  I do this instead of melting it over boiling water because it is easier.

Divide the eggs.  Whip the egg yolks until creamy.  Add them to the melted chocolate and whisk until smooth.

Whip the egg whites and a pinch of salt until they have soft peaks.  While beating, add 1 1/2 tsp. sugar and continue until the egg whites have medium peaks (stiff and glossy but not too stiff).

Fold in 1/4 of the egg white mixture into the chocolate, continue until completely incorporated.  Do not overmix to keep the eggs inflated.

Pour into either separate ramekins or a large white souffle dish, cover with saran wrap and put in the fridge for at least 4 hours to set/chill.

In a separate bowl beat the cream, add a splash of vanilla, and the remaining 1 1/2 tsp. sugar.

Right before serving, put the whipped cream over the mousse and put a little-shaved chocolate over the top.  Serve.  So good.  A little before and after shots.

Comments (Archived):

  1. William Mougayar

    Divine. And very French. I like it with very dark chocolate.

    1. Gotham Gal

      It is just one of the most perfect desserts.

  2. Julie Lerner

    Same! That must be the universal curriculum for 7th grade French.

    1. Gotham Gal


      1. Julie Lerner

        On a completely different note, I just got back from Bogota (as an add-on to Ecuador). Loved it. If you haven’t already been, I would recommend it. Great food scene & really interesting graffiti art scene. Going to go back again sometime and travel the rest of the country as well.

        1. Gotham Gal


  3. Robin Bobbe

    Sounds fab. Can’t wait to try. I’ve made this recipe from Melissa Clark who offers a great alternative for those who can’t have cream. As she says, This is an intense, creamy one-ingredient chocolate mousse adapted from the molecular gastronomist Hervé This. I…