No matter how many new guilty pleasures come along, the classic mousse au chocolate is rarely met with anything but delight. Defined by its foamy, bubbly texture, and rich chocolate flavor, this classic French dessert is made with dark chocolate, eggs, butter, sugar, and salt.
A global comfort dessert, today, mousse au chocolate is served across French restaurants around the world and is often decorated with flakes or chunks of chocolate on top, adding contrast to the flavor and smooth texture of the mousse.
Where did it come from? Did you know that the French have been cooking with chocolate since the 17th century? Mousse however originated in the 18th century as a cooking technique, and it was just a matter of time until the French started using chocolate in the preparation of mousse.
Perfect for – anytime guilty pleasure, loved at dinner parties, family gatherings, and weddings. Goes without saying that it’s perfect for movie nights and date nights (while you stream Julie and Julia or Something’ Gotta Give). We don’t know about Paris, but we’ll always have chocolate mousse, lots and lots of it!
Prep + cooking time: 30-40 mins + Chilling time
Recipe : Mousse au Chocolat (for 6 foodies)
Equipment required: A saucepan, a large bowl, 6 small cups
What your fridge should have: dark chocolate, eggs
Ingredients (how much)
200 g dark chocolate (We have used Lindt Excellence Chocolate 70%)
3 egg whites
50 g caster sugar
100ml whipped cream
2 tbsp brandy (optional)
Icing Sugar for garnish
Must Read: 8 Reasons To Nibble On Some Dark Chocolate On World Chocolate Day
Method:
1. Break 150 g chocolate into small cubes. Immerse a bowl filled with the chocolate cubes in a pan of simmering water and melt till smooth. Turn off the heat and mix the brandy (if using). Set it aside to cool. Grate the remaining chocolate and reserve for garnish.
2. In a large bowl, whisk the egg whites and sugar till they form stiff peaks. Whip the cream in a separate bowl.
3. Using a spatula, beat one-third of the egg-white mixture into the cool chocolate mixture. Next, fold the second third of the egg white into the bubbly chocolate mixture until it is well incorporated and is getting yet more bubbly and light. Finally, when all the white air pockets have gone, fold the remaining egg white and whipped cream delicately into the chocolate mixture until the mixture is of a uniform texture and color.
4. Pour the chocolate mixture into six small cups and chill in the fridge overnight, or at least for 2 hours before serving. Sprinkle with the grated chocolate, then dust with icing sugar and whipped cream.
Substitutes: You may replace the brandy with rum or bourbon. For the kid-friendly version avoid the alcohol and use mint flavoring or orange zest. To make a healthier version use 85% dark chocolate, and avoid whipped cream. Trust us, it will taste just as delicious despite the extra calories.
Best accompaniments – A glass of Shiraz (chocolate mousse pairs well with alcoholic sweet wines and berry wines)
Find more dessert recipes here.
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