Try this chocolate mousse recipe for an easy but elegant French dessert that everyone will love. It goes together very quickly, but requires several hours of refrigeration. You could even make it a day ahead of time.
Chocolate Mousse Recipe Notes
There are a number of different methods for making chocolate mousse. Some recipes call for the addition of butter or whipped cream and some use gelatin to set the mousse. The recipe here skips any complication and gets right to the point: chocolate
and eggs. This makes a very rich mousse which tastes best with dollop of this whipped cream recipe on top.
Use only very fresh eggs to make this recipe. If you are particularly concerned about the risks of eating raw egg, you may also be able to find pasteurized eggs which should work fine.
Use a dark, semi-sweet, high quality chocolate in this recipe. Chocolate with a higher percentage of cocoa will give a stronger, less sweet tasting mousse.
Your equipment must be completely free of any trace of fat to successfully beat egg whites into a meringue. The mixing bowl should be scrupulously clean and make sure that no egg yolk gets into the whites.
Always heat chocolate slowly in a double boiler without allowing the top pan to touch the water. Chocolate does not appreciate abrupt heating and will turn into a grainy mess when abused. Also be careful to allow no water to enter into contact with the chocolate as it is heating, for this will cause it to turn as well.
Allow the chocolate to cool just a few minutes before adding the yolks. If it's too hot the yolks will cook, and if it's too cold the mixture won't blend well.