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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.
Chocolate mousse is probably the simplest sweet dessert 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’ll find the contrasting textures of the chocolate mousse and crunchy pearls especially delicious! You can enhance it with rum, coffee, or other flavorings, but you might like it simple— the intensity of the chocolate makes it so special.Photo credit: © Eatwell101.com
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
Preparation instructions
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 the crunchy chocolate pearls, mix, film, and book.
8. At serving time, add the rest of the crunchy pearls to decorate. This chocolate mousse will keep in the refrigerator for 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
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
I tryed this, but it seems like its too mutch milk, the ganache turns out too liquid, and I don't think it's supposed to be like that, I just don't know what is wrong whith my mousse... Could it be that your measurment standards are different than the ones we use here? Or maybe you made a mistake when you wrote the amounts of milk and cream? Can you help me please?
Also, I'm a little concerned about adding raw egg yolks, is it safe? Can I skip this addition and use just the egg whites?
I really need this to come out perfectly, I'm using it for a birthday cake, so it can't be runny. And I'm running out of time!! Please Help!!!Thanks
Hi Mariam,
The cream is supposed to be thick when you buy it. If it's too liquid, it adds volume with milk. Try reducing the amount of milk if it better suits your preparation. About the egg yolks: you should use them very fresh and serve the mousse over the same day. Keep it refrigerated until serving. But don't keep it for the next day.
Hope this will help you for the birthday party! Best regards
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