Mousse au Chocolat (Chocolate Mousse)
Chocolate mousse is a French classic that is now beloved all over the world. Does it mean that only very skilled pastry chefs can make it? Not at all. It’s one of the easiest French recipes there is.
Hands-on: 15 minutesTotal: 4 hours 15 minutes
- 7 oz. dark chocolate (more than 66% cocoa)
- 6 large eggs, yolks and egg whites separated
- ⅛ cup very strong coffee or espresso
- ¼ tsp. salt
- In a small saucepan, put the dark chocolate (chopped in small pieces, if it’s not in chips already). Fill a larger saucepan with water, put the smaller one with the chocolate on top, and warm slowly over moderate heat. Using a wooden spoon, stir the chocolate until it’s melted. Remove saucepan from heat.
- Pour the melted chocolate into a large bowl. Add the 6 egg yolks and stir very quickly. When the mixture is smooth, add the coffee, and stir continuously until smooth again.
- Put the egg whites and the salt in the bowl of a stand mixer. First whisk moderately for the first minute, then increase the speed as the whites get firmer. Stop when the whites are extra firm. Take ¼ of the egg whites and gently fold them into the chocolate using a wooden spatula, until combined. Then fold in another ¼, and so on until all egg whites are slowly combined into the chocolate.
- Cover with plastic wrap and put in the fridge for at least 4 hours.
- Serve cold.