FRENCH CHOCOLATE MOUSSE RECIPE – CLASSIC FRENCH RECIPE FROM 1955
FRENCH CHOCOLATE MOUSSE RECIPE (2 VERSIONS):
If you are looking for the best and most perfect French-style Chocolate Mousse you should keep reading . Made in true French fashion with eggs, no cream, and a blend of top quality chocolate.
It’s rich, dense, slightly sticky and deep in chocolate flavours. Simply the best.
In France, this iconic dessert first gained popularity in the early 1800s. And it wasn’t before the end of the Second World War that the mousse traveled cross-Atlantic and became a hit in American households too. The New York Times actually published the first recipe for the dessert in 1955.
So what makes it a true French Style Chocolate Mousse?
As the French tradition, a Chocolate Mousse uses solely raw eggs. A common American adaptation is to add whipped cream in the mixture to give a light and airy consistency. But traditionally, the French as they are special and different in every way they do things , well… they don’t add whipped cream. And although mousse means “foam”, the French actually prefer a mousse that is dense and rich in texture, slightly sticky with a deep chocolate taste and delicate bitter notes.
This recipe, after you make it , you’ll see that it is the BEST CHOCOLATE MOUSSE you ever made !
I made the recipe from Julie Andrieu’s cookbook- La Meilleure Façon de Manger – she calls it “La Meilleure de toutes les Mousses” (the Best of all Mousses).
Classically, a chocolate mousse in French bistros is served in a stemmed crystal glass. But at home, it is more common to fill a big salad bowl of it, and serve it by the scoop.
Cooking notes to best results :
Raw Eggs , the freshest eggs possibile the better ! ( even pasteurized).
Whisk the eggs procedure between 15 to 20 minutes. I advise using a stand mixer or an electric beater
The flavour of the mousse relies 99% on the chocolate. Use Top Quality chocolate .
RECIPE:
Ingredients:
1 cup bittersweet chocolate chunks
1 3/4 cups heavy cream, chilled
3 large egg whites
1/4 cup sugar
Bittersweet chocolate, shaved, for garnish
Steps:
1. Temper chocolate, stirring until melted. Turn off the heat and let stand.
2. Beat heavy cream until it forms soft peaks. Set aside.
3. Whip egg whites with a hand mixer until soft peaks form, gradually adding in sugar.
4. Using a whisk, fold the tempered chocolate into the egg whites. Once fully incorporated, fold in the whipped cream. Transfer to a baking dish if desired, cover and refrigerate until set (about 1 hour).
5. Serve with shaved chocolate and enjoy!