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Classic Chocolate Mousse

Classic Chocolate Mousse

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2 (3.2 ounce) dark chocolate bars, 70% cacao or higher
4 eggs, room temperature (*see note on handling raw eggs)
caviar from 2 inches Madagascar vanilla bean (more or less to taste)
¼ cup sugar

If you love chocolate and luscious, fluffy desserts, then spooning this divine chocolate mousse into your mouth will be nothing short of bliss. A classic French recipe calls for 2 ingredients; they mix eggs with melted chocolate and that’s it! For our recipe we’ve added some sugar and vanilla because the American palette likes a bit of sweet when it comes to chocolate (or dessert in general), and we’re using dark chocolate that is at least 70% cacao.

We encourage you to try leaving the sugar and vanilla out and savor the wealth of rich dark chocolate flavor that washes over your tongue. Try both versions and let us know what your experience is with each.

Preparing the eggs

Pull eggs out of refrigerator and allow them to sit out until they reach room temperature (about 30 minutes).

If pasteurizing eggs: heat water in a saucepan to 140 degrees F. Immerse room temperature eggs in the water for 4 minutes, then run under cold water to cool down the shell. (Use a digital thermometer to monitor water temperature and lower or raise burner heat as needed to maintain 140 degrees F.)

Crack the eggs and carefully separate whites from yolks. Set both aside.

Melting the chocolate

Chop chocolate into small pieces. Reserve 2 – 4 squares for garnish (shavings).

Using a double broiler (or heatproof bowl set over a small pan that is ¼ filled with steaming water), begin melting chocolate over low heat. Stir chocolate while melting. When most of the chocolate is melted, remove from heat and continue stirring to melt the remaining chocolate. Set aside and allow to cool slightly while beating the eggs.

Whisking the eggs

Cut a 2 inch piece of vanilla bean (or more if you really like vanilla). Use a sharp knife to slice open the bean lengthwise down the center. With your blade, scrape the caviar out of the bean and set it aside. Discard the pod or use it in other recipes.

In a small mixing bowl, whisk egg whites vigorously into stiff peaks, or until they reach the fluffy, firm consistency of shaving cream.

In a separate mixing bowl, whisk palm sugar and vanilla (caviar) into egg yolks to combine.

Mixing the chocolate mousse

Transfer the warm, melted chocolate into a large mixing bowl.

Slowly add egg yolk mixture into the chocolate, stirring to combine. Using a spatula, fold egg whites into the chocolate, 1/3 at a time, until all egg whites have been mixed into the chocolate mousse.

Pour mousse into serving glasses, cover and place in refrigerator.

Chill for 1 hour before serving.

Chocolate shavings on top

Use the medium holes on a cheese grater to grate chocolate for garnish. Sprinkle chocolate shavings on top of your mousse. Optionally, garnish with sprig of mint.

Note: make this dish vegan by using dairy-free chocolate. When it comes to vanilla, tastes differ. Use more or less, depending on your preferred level of pure vanilla flavor.

* Note about consuming raw eggs: eating uncooked eggs carries the risk of salmonella contamination. When making recipes with raw yolks or whites, only use fresh, clean eggs that have been pasteurized, properly refrigerated and have shells that are intact. (You can pasteurize eggs at home using the simple instructions above.) When cracking the eggs, keep yolks and whites from coming into contact with the shells. Most importantly, use your own judgment.

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Recipe Name
Classic Chocolate Mousse
Author Name
Published On
The Ratings

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