The recipe I'm about to share with you is somewhat sacred in my family. It has contributed to many a sibling war. The point being: who's going to get more, or who's going to get the chance to finish it. Here's my mom's chocolate mousse recipe!
I'm not exactly objective, but it's the best chocolate mousse in the world. That's all it is. There's something magical about it that I rarely find elsewhere. So much so, that I very rarely take a chocolate mousse in a restaurant, for fear of being disappointed.
More objective reviews will tell you that it's a little sweeter than average. They're certainly right. But if you have a sweet tooth like me, you won't mind.
Otherwise, I'm working on other less sweet chocolate mousse recipes, one to pass your egg whites, one with only two ingredients and one vegan (coming soon on the site!).
The recipe is not complicated. I recommend doubling the quantities, as there's never too much.
Enjoy your meal.
ps: A variation of the recipe is to make a marquise by surrounding it with sponge cookies.
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My mom's chocolate mousse
- Total Time: 4 hours
- Yield: 4-6 persons
- Diet: Vegetarian
Description
One of our most beautiful family recipes, my mom's chocolate mousse.
Ingredients
- 100 gr soft butter
- 80 gr powdered sugar
- 2 eggs
- 150 gr Dark Chocolate (I use nestlé dessert 52%)
Instructions
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Make sure you have taken out the butter so that it is soft.
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Separate the egg whites from the yolks.
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Melt the chocolate (150gr, broken into pieces) in a bain-marie (if you don't know how to do it, you can melt it directly in a saucepan).
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When the chocolate becomes very soft (the fact that you can no longer see the shape of the chocolate squares is a good sign), mix in the butter (100gr) cut into hazelnuts (small pieces). Remove the saucepan from the heat to allow the butter to melt a little, but not completely. Stir a little.
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Still off the heat, add half the powdered sugar (40g) and the egg yolks, mixing until smooth.
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Whip the egg whites until stiff. Halfway through, add the remaining powdered sugar (40g) and continue beating until the egg whites are extremely stiff.
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Gently pour the warm chocolate over the egg whites and mix together, taking care not to let the whites fall too much. This step can be done in several stages to make it easier.
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Refrigerate the mousse for at least 4 hours (ideally 12).
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Enjoy!
- Prep Time: 20 min
- Category: dessert, pastry, mousse
- Cuisine: French
English 
French
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