This classic chocolate mousse recipe is very addictive. Once thought of as the most elegant of desserts, this ultra-rich chocolate pudding is still a real winner.
A chocolate mousse dessert is probably the simplest sweet to prepare. Once the chocolate is melted, the cooking is over, the foam just sits until it sets up.
Everyone has his (her) own recipe(s)… Regardless, it is always a treat.
Here you will prepare the chocolate mousse with salted butter, egg yolks and chocolate crunchy pearls for embellishment. You will see that the contrasting textures of chocolate mousse and crunchy pearls is especially delicious! You can enhance it a bit with rum, coffee, or any other flavorings, but you might like it simple — it’s the intensity of the chocolate that makes it so special.
Ingredients list for the chocolate mousse recipe
For 4 people:
- 3 1/3 ounces (180g) of dark chocolate
- 2 cups milk
- 1/2 cup (10 cl) whole cream (thick, not liquid)
- 2/3 ounce (20g) salted butter
- 3 eggs
- Shaved chocolate or chocolate pearls
1. Chop the chocolate using a knife and put it in a bowl.
2. Put the milk and cream into a saucepan and bring it to a boil, then pour this mixture over the chocolate, stirring with a spatula for 2 minutes.
3. Cut the butter into small pieces and add it to the mix.
4. Separate the egg whites from the yolks.
5. Beat the egg whites with an electric mixer and add the yolks a few seconds before stopping the machine.
6. Pour about 1/5 of the ganache (chocolate + milk/cream/butter) over the stiffened egg whites and stir well. Add the remaining whites while stirring constantly.
7. Stir in half of crunchy chocolate pearls, mix, film and book.
8. At serving time, add the rest of crunchy pearls to decorate. This chocolate mousse will keep in the refrigerator 24 hours.
Chocolate mousse tips
To make a white chocolate mousse: just substitute white chocolate for the dark chocolate.
Mocha mousse: substitute 1 shot of freshly brewed espresso for 2 tablespoons of the cream and add it to the chocolate mixture. Then add 2 teaspoons of instant espresso powder to the chocolate mixture.
This recipe was inspired by Cécile