Mousse Au Chocolat

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Mousse Au Chocolat was the dessert for my French Taste the World adventure. After onion soup and ratatouille, this dessert couldn’t be more appropriate. I loved it, the taste, the texture, the bitter flavour, Mousse Au Chocolat is divine. I used a recipe by Michel Roux and I understood why is his favourite dessert, it’s up there on my list too.

01 Mousse au chocolat

I used regular baking chocolate and semi skimmed milk and it was delicious. I don’t think the amount of fat in the milk makes much difference. Although the flavour of the chocolate could be a factor. I might make it again with a higher quality chocolate to see if there is any difference.

Ingredients for 4 servings of Mousse Au Chocolat:

– 200g dark chocolate, at least 70%
– 200ml milk
– 4 egg whites
– 2 egg yolks
– 60g sugar

Heat the milk in a sauce pan and bring to boil. Take it off the heat and tip the chocolate cut into pieces, mix with a whisk or a silicone spoon. Mix until the chocolate has dissolved in the milk and the mixture is smooth. Tip the mixture into a large bowl and add the egg yolks, continue mixing for a few minutes. Set aside the mixture, but continue stirring every few minutes.

Whisk the egg whites until they form soft peaks. Add the sugar and whisk fast for 2-3 minutes. With a balloon whisk fold in a third of the egg whites into the chocolate mixture. Tip the rest of the egg whites and fold them in carefully with a spatula. Do not overwork the mixture or it will affect the texture having too few air bubbles. After the egg whites are combined, pour the mixture in a serving bowl or individual cups. Refrigerate the mousse for 4 hours before serving.

To decorate I’ve used chocolate shards, but it can be decorated with grated white chocolate or chocolate curls.

02 Mousse au chocolat

Have you made Mousse au chocolat before? Do you like it?

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