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Chocolate Mousse

in Diana's Recipe Book

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(total ratings: 4)
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Servings: 4
Chocolate mousse is almost a synonym for French dessert. Unfortunately, one often finds poor imitations of the real thing in France and elsewhere. The styles range from gooey to firm. This version falls into the latter group. If you like, garnish it with chocolate shavings.

1/4 lb. (4 oz.) bittersweet chocolate, chopped into very small pieces
3 tbsp. unsalted butter, cut into small pieces
3 eggs
1/8 tsp. salt
2 tbsp. confectioners’ sugar

Place the chocolate in a heatproof bowl. Set over but not touching barely simmering water in a saucepan. Heat, stirring, until the chocolate melts, about 2 minutes. Add the butter and continue to stir until the butter melts and is incorporated, 30 to 60 seconds.

Separate 1 egg, placing the white in a large bowl and adding the yolk to the chocolate. Quickly whisk in the yolk, fully incorporating it. Repeat with the remaining 2 eggs. Remove th bowl from over the saucepan an let cool to lukewarm.

Add the salt to the egg whites. Using an electric mixer set on medium-high speed, beat the whites until they form stiff peaks, then beat in theconfectioners’ sugar. Using a rubber spatula, gently fold the egg whites into the chocolate, being careful not to deflate the whites.

Spoon the mixture into a large bowl or individual glasses. Cover and refrigerate until very firm, at least 6 hours or for up to 24 hours. Serve well chilled.

Serves 4.

Adapted from Williams-Sonoma Savoring Series,Savoring France,by Georgeanne Brennan (Time-Life Books, 1999).

Photograph taken by Diana Baker Woodall© 2002

Source: Williams-Sonoma, Savoring France
Date: February 27, 2002


Reviewer: carmen
superb, excellent and looks great!

Reviewer: braedon
pretty good but not the best

Reviewer: Jess
Superb! Excellent! and looks great. This is a one in a million mousse.

Reviewer: Jamie
I made three batches of this desert as I am a huge chocolate mousse fan, but every time I add the egg yolks my chocolate mixture gets grainy. Is this normal?


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