Mousse au chocolat

mousseauchocolat.jpg

For my birthday dinner dessert, Max made his speciality - a melt in your mouth mousse au chocolat. Unlike many other mousse recipes, this one contains no cream, and no added sugar. It's just bittersweet chocolate, eggs, and a little butter. Of course, it uses a very Swiss ingredient, chocolate.

There are two key ingredients: chocolate and eggs. The bittersweet chocolate should contain at least 49% cacao (Max used a Crémant from Lindt this time, though he usually prefers Caillers). And the eggs, since they are used raw, must be fresh, and preferably organic and/or guaranteed free of any nasty things. We used fresh eggs bought from our local organic farmer.

As with the main course recipe, this one is almost ridiculously easy, yet produces fantastic results. You can serve it at room temperature as soon as it's made, or chill it a bit. A dollop of whipped cream on top is an option, but I prefer it unadorned. Amaretti or biscotti make nice accompaniments.

Mousse au chocolat

  • 120 g / 4 oz of bittersweet, best-quality chocolate with at least 49% cacao content
  • 30g / 1oz of unsalted butter
  • 2 large eggs, separated

Break up the chocolate. Melt it either in a bowl over a pan of hot water (a bain-marie), or in the microwave. If you are melting in the microwave, nuke it on high for about 2 minutes and take a look. It probably will need another minute until it's totally melted but not stiffening up.

Mix the butter into the chocolate, and stir in the egg yolks rapidly. Let the mixture cool to room temperature.

In the meantime, whip the eggwhites until they are stiff. This means that if you turn the bowl upside down over your head, you won't get a white foamy hat.

Take about 1/3rd of the egg whites and mix it into the chocolate mix. This lightens up the mix so that the rest of the egg white can be incorporated better. Fold in the rest of the egg white with a metal spoon - if it's a bit streaky that's fine.

Serve in small ramekins or cups. This amount makes enough for 4 servings.

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12 comments so far...

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Mousse au chocolat

Delectable dessert. It looks so creamy. That cup is perfect for it, too. I have some antique Japanese tea cups that are perfect for little desserts like this.

Looking forward to reading more of your culinary adventures!

Jennifer | 27 January, 2004 - 01:36

Mousse au chocolat

One question: what (and which amount) would you use instead of chocolate? I don't like it very much (please don't call me freak!) but I loved how easy the recipe is!!

Laura | 27 January, 2004 - 23:22

Mousse au chocolat

Hmm, i don't think you can use anything as a straight substitute for the chocolate. If you don't like dark chocolate you could try white chocolate..though I haven't tried this myself.

maki | 28 January, 2004 - 08:49

Mousse au chocolat

Well, not using chocolate would mean that you no longer have Mousse au _Chocolat_...

As maki said, you could use white chocolate instead (which is essentially solidified coacoa butter with sugar) ... I have had and also made that in the past.

Actually, you can do any kind of Mousse au ... by mixing the flavor/color mass with well beaten egg white. If you want to be fruity, you might try for example pureed raspberries. You might have to experiment a bit with the quantities because such a mixture might get a bit too thin.

If you want a brownish mousse, you might try Nutella or another brand hazelnut spread.

Max | 28 January, 2004 - 13:15

Mousse au chocolat

This looks wonderful! I may give this a go at the weekend.

Angela | 28 January, 2004 - 20:53

Mousse au chocolat

The mousse looks great. I have gone to great lengths for what a serving of what I believe to be the greatest chocolate mousse in the world (made by a French woman named Catherine, living in Budapest). This recipe just might satisfy my chocolate mousse craving with a bit less struggle! Thanks.

emily b. hunt | 28 January, 2004 - 23:53

Mousse au chocolat

Hummmm, nice suggestions! Thanks! The raspberries sound great and also the nutella. I'll give it a try during the weekend and let you know how it went. Thank you both! :)

Laura | 29 January, 2004 - 00:57

Mousse au chocolat

I made this yesterday and it was wonderful! It was easy and delicious.

Thanks for posting the recipe. I'll definitely make it again.

becky | 2 February, 2004 - 21:44

Mousse au chocolat

Makiko, I've made this twice so far for my sweets-loving boyfriend and he has swooned both times over it. Thanks to you and Max for a great recipe, and one that I almost always have the ingredients for (depending on how many omelettes I've made).

Chris | 4 February, 2004 - 18:42

Mousse au chocolat

I'm so glad to see so many people have tried it :) Look for another chocolate recipe soon....in time for Valentine's Day, of course. :)

maki | 6 February, 2004 - 22:04

Mousse au chocolat

Now THAT is a recipe. My wife has a copy and hopefully I will have it for dessert TONIGHT

articus | 6 February, 2004 - 23:24

Mousse au chocolat

Articus: ... otherwise, it is so simple and easy to make, that you could take over ;-)

Max | 6 February, 2004 - 23:46

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