Classic French Chocolate Mousse

Name: Classic French Chocolate Mousse
Prep time: 27 min
Cook time: 10 min
Total time: 37 min
Yield: 6 servings
Cuisine: French
Ingredients: 6 oz (170 g) dark chocolate, 60–70% cacao, finely chopped; 3 yolks (54 g) large egg yolks, from cold eggs, at room temperature; 2 tbsp (25 g) granulated sugar, for the yolk mixture; 2 tbsp (30 ml) water, at room temperature; ⅛ tsp (¾ g) fine salt; 1 tsp (5 ml) pure vanilla extract; 1 cup (240 ml) heavy cream, very cold; 3 large whites (about 6 tbsp) (100 g) pasteurized egg whites, at room temperature; ⅛ tsp (0.4 g) cream of tartar; 2 tbsp (25 g) granulated sugar, for the egg whites

From the MyKitchenBank Kitchen

A light, airy, deeply chocolatey mousse made the French way: melted dark chocolate enriched with a gently cooked egg yolk base, then folded with whipped egg whites and softly whipped cream. Cooking the yolks makes it safe to enjoy, and it sets into a silky, cloud-like dessert.

Prep: 27 min
Cook: 10 min
Wait: 4 hr 10 min
Total: 4 hr 47 min
Makes: 6 servings (about 3/4 cup / 180 ml each)

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Ingredients

6 servings

6 oz (170 g) dark chocolate, 60–70% cacao, finely chopped
3 yolks (54 g) large egg yolks, from cold eggs, at room temperature
2 tbsp (25 g) granulated sugar, for the yolk mixture
2 tbsp (30 ml) water, at room temperature
⅛ tsp (0.8 g) fine salt
1 tsp (5 ml) pure vanilla extract
1 cup (240 ml) heavy cream, very cold
3 large whites (about 6 tbsp) (100 g) pasteurized egg whites, at room temperature
⅛ tsp (0.4 g) cream of tartar
2 tbsp (25 g) granulated sugar, for the egg whites

Equipment (9)

Medium saucepan (for the simmering water)
2 heatproof bowls that fit over the saucepan, about 3-quart (3 L)
Large bowl, about 4-quart (4 L), for the cream
Large bowl, about 4-quart (4 L), for the whites (glass or metal)
Electric hand mixer or stand mixer with whisk attachment
Large silicone spatula
Instant-read thermometer
Whisk
6 serving glasses or ramekins, about 3/4-cup (180 ml) capacity

Steps

Before you start

Use pasteurized egg whites (carton whites or pasteurized in-shell eggs), because the whites in this recipe are not cooked. The yolks are cooked to 160°F (71°C).
Separate the eggs while cold, since the yolks are less likely to break. Then let the whites sit out about 20 minutes. Make sure no yolk gets into the whites, or they won't whip.
Put the heavy cream in the refrigerator until you need it. Make sure the whisk and the bowl for the whites are completely clean and grease-free.
Plan for at least 4 hours of chilling, so the mousse can set before serving.

1
Prep the chocolate
- Finely chop the 6 oz (170 g) dark chocolate with a serrated or chef's knife into pieces no bigger than a pea, so they melt evenly.
- Place in a 3-quart (3 L) heatproof bowl.
- Fill a medium saucepan with about 1½ inches (4 cm) of water.
- Put the cream in the refrigerator if not already there.
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Ready when: Chocolate is in even, small pieces.
Tip: Chop finely. Large chunks melt unevenly and can scorch.
2
Melt the chocolate
- Bring the water in the saucepan to a bare simmer over medium-low heat.
- Set the bowl of chocolate on top, making sure the bottom does not touch the water.
- Stir with a silicone spatula for 3–4 minutes until completely smooth.
- Lift the bowl off, wipe the bottom dry, and set aside.
- Keep the saucepan of water hot on low heat.
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Ready when: Chocolate is glossy, smooth and fully melted with no lumps.
Tip: Keep water out of the chocolate. Even a drop can make it seize into a grainy paste.
3
Cook the yolk base
- In a second heatproof bowl, whisk the 3 egg yolks, 2 tbsp (25 g) sugar, 2 tbsp (30 ml) water and the salt until combined.
- Set over the saucepan of barely simmering water, with the heat on low.
- Whisk constantly for 4–5 minutes, scraping the bottom and sides, until the mixture is pale, thick and doubled in volume and reads 160°F (71°C) on an instant-read thermometer.
- Remove from the heat.
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Ready when: Mixture is pale yellow, thick enough to leave a ribbon trail for a few seconds, and reads 160°F (71°C).
Tip: Whisk without stopping and keep the bowl from touching the water, or the yolks will scramble.
4
Combine and cool
- Scrape the warm yolk mixture into the melted chocolate.
- Add the vanilla.
- Stir with a spatula until fully blended and glossy.
- The mixture will be thick, like a fudgy frosting.
- Let it stand at room temperature, stirring once or twice, for about 10 minutes until barely warm to the touch, about 95–100°F (35–38°C).
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Ready when: Base is smooth, thick and no longer hot when touched.
Tip: If the base is too hot, it will deflate the whites and cream. If it stiffens too much, warm it gently for a few seconds over the hot water.
5
Whip the cream
- In a large chilled bowl, beat the 1 cup (240 ml) cold heavy cream with a mixer on medium-high speed for 1½–2 minutes until it holds soft peaks, where the tip curls over when you lift the beaters.
- Cover and refrigerate while you whip the whites.
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Ready when: Cream forms soft, floppy peaks that curl at the tip. It should not look grainy or stiff.
Tip: Stop early. Overwhipped cream turns grainy and makes the mousse heavy.
6
Whip the whites
- With clean beaters in a clean, dry bowl, beat the 3 egg whites and cream of tartar on medium speed for about 1 minute until foamy.
- Increase to medium-high and add the 2 tbsp (25 g) sugar, 1 tsp at a time.
- Continue beating 2–3 minutes until the whites are glossy and hold medium-stiff peaks that stand up with the tip slightly bent.
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Ready when: Whites are glossy and smooth, and hold a peak with a slightly bent tip. They should not look dry or clumpy.
Tip: Stiff, dry whites are hard to fold in and leave white streaks, so stop once they are glossy.
7
Lighten the base
- Stir about one-quarter of the whipped whites into the chocolate base with a spatula, mixing firmly.
- This loosens the thick base so the rest can be folded in without deflating.
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Ready when: Base is looser and smooth, with no thick streaks.
8
Fold it together
- Add the remaining whites in two additions.
- For each, cut down through the middle with a large spatula, sweep along the bottom and up the side, and turn the bowl a quarter turn.
- Repeat just until few white streaks remain.
- Then fold in the whipped cream in the same way until the mousse is uniformly chocolate-colored, about 15 to 20 folds in all.
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Ready when: Mousse is light, uniform in color and billowy, with no white or cream streaks.
Tip: Fold gently and stop as soon as it is combined. Stirring or overmixing knocks out the air.
9
Portion the mousse
- Spoon or pipe the mousse into 6 glasses or ramekins, about ¾ cup (180 ml) each.
- Tap each glass gently on the counter to settle the mousse, and smooth the tops.
- Cover loosely with plastic wrap.
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Ready when: Glasses are evenly filled with smooth tops.
10
Chill until set
- Refrigerate the mousse for at least 4 hours, or overnight, until set.
- Serve cold, straight from the refrigerator.
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Ready when: Mousse is firm and holds a spoon dollop without running; the surface springs back slightly when touched.
Tip: Cover the glasses so the mousse does not pick up fridge odors.

Good to know

Tips

Use good-quality chocolate you would enjoy eating on its own. The flavor of the mousse is only as good as the chocolate.
Keep the chocolate base lukewarm when you fold. A hot base melts the cream and a cold, stiff base won't blend smoothly and leaves streaks.
Fold with a wide spatula and a gentle motion to preserve volume. The airiness is the whole point of a mousse.
Top with whipped cream, shaved chocolate or fresh raspberries just before serving.

Make ahead

"Make the mousse up to 2 days ahead. Cover and refrigerate in the glasses. Add any toppings just before serving."

Storage & reheating

"Room temperature: no more than 1 hour. Refrigerator: covered, up to 3 days. Freezer: freeze the covered glasses for up to 1 month; thaw in the refrigerator for 6 hours before serving. The texture will be slightly denser after freezing. Serve cold; no reheating needed."

Substitutions

dark chocolate, 60–70% cacao → semisweet chocolate (50–60% cacao). Gives a sweeter, softer-set mousse. Use the same weight and keep the sugar as written.
pasteurized egg whites → 2 tbsp aquafaba per egg white. Use ½ cup (120 ml) chilled aquafaba for 3 whites if you prefer to avoid egg whites. It whips up to similar peaks.
pure vanilla extract → 1 tbsp (15 ml) brandy, rum or orange liqueur. Adds a classic French flavor. Stir it into the base in place of the vanilla.
cream of tartar → ¼ tsp lemon juice or white vinegar. Helps stabilize the whites. Add at the foamy stage.