The art of making a light, airy and unbeatably delicious French chocolate mousse is easier than you think. You could buy it from a store or you could make it yourself. Think of the satisfaction of relaxing on the couch watching your favorite movie eating your own homemade light creamy chocolate mousse. You only need a few ingredients to make it, so let’s make it happen.
The origins of the French chocolate mousse are a mystery. In general, all that is known is that chocolate was brought to Spain from Mexico in the 15th century. It didn’t reach France until the 16th century, where the creativity of the French chefs took over. What started from the humble beginnings of a hot chocolate drink progressed to the mousse au chocolat (chocolate mousse) in the 18th century. Mousse which means ‘foam’ in French lends itself perfectly to the fact that it is a light airy creamy chocolate dessert.
Tips for a Perfect Light Chocolate Mousse
- To begin with, use good quality ingredients. Although you can use milk chocolate and white chocolate as a substitute, you are better off using good quality dark chocolate. This will give it a more authentic bitter rich taste of chocolate that pairs really well with slightly tart raspberries or a sorbet.
- It’s important that you have room temperature eggs because if you put cold egg yolks into the melted chocolate it will cause it to seize and you will end up with lumps.
- Whip the cream and the egg whites before you melt the chocolate so that you have everything ready to go in as soon as it is melted.
- Make sure the bowl for the egg whites is completely clean and free from dust or dirt. A stainless steel bowl is best for whipping egg whites.
- Allow the melted chocolate to cool slightly before putting the eggs in. You want to keep it at a smooth creamy consistency. I find the best way to melt chocolate is using a double boiler (bain marie). It is simply a pot of hot water with a bowl over it. The chocolate slowly melts in the bowl while the hot water never touches it.
- Although, whipped cream is not technically in the original recipe it does help lighten the mousse further.
- It is better to use an electric whisk for the egg whites as it can be tiring and the main goal is to get as much air into the eggs as possible.
- Finally, because of the dairy/egg components you should only store the covered mousse in a refrigerator for a maximum of three days.
Serve with a raspberry coulis, fresh raspberries, tangy sorbet or some ice-cream and enjoy.
Light Chocolate Mousse
- 125 grams Dark Chocolate 70%
- 20 grams Butter
- 3 medium Eggs room temperature
- 70 ml Double Cream
- 30 grams Icing Sugar
- 1 teaspoon Salt
- 100 grams Raspberries
- Before you start, you will need five bowls for mixing and melting and three serving bowls or glasses.
- Separate the egg yolks from the egg whites. The chocolate will seize if the eggs are too cold so take them out early.
- Whip the double cream with the icing sugar in a bowl until soft peaks form.
- In a separate bowl, whip the egg whites with the salt until they are stiff. You should be able to turn the bowl upside down without anything falling out.
- Roughly chop the chocolate into small pieces and melt with butter in a bowl over a pot of hot water. Once the chocolate is melted, pour it into a clean bowl to cool it quicker and continue to stir.
- Once the chocolate is cool enough, add the egg yolks one by one until fully combined.
- Add the cream into the chocolate mixture and stir.
- Gently fold the egg white mixture into the chocolate. You want to keep as much air in the mixture as possible so fold rather than stir.
- Once fully combined, divide the mousse among the serving bowls or ramekins. Cover with cling film and put them in the fridge until set. This will usually take around two hours.
- Serve with some fresh raspberries and cream.