A classic French chocolate mousse made with simple ingredients and proper technique.
Smooth, light, and deeply chocolatey — this is a timeless dessert that never goes out of style.
This video is part of my French Classics series, where I revisit traditional French desserts and techniques, focusing on clarity, balance, and professional results.
This recipe is perfect as a standalone dessert or as a component for plated desserts.
Ingredients
• 200 g dark chocolate (≈ 7 oz)
• 200 g heavy cream (35%) (≈ 7 oz)
• 60 g egg yolks (≈ 2.1 oz)
• 1 whole egg
• 50 g dark brown sugar (≈ 1.75 oz)
• 2 g salt (≈ 0.07 oz / a pinch)
• 80 g milk – first stage (≈ 2.7 fl oz) – for egg yolks
• 150 g milk – second stage (≈ 5 fl oz) – for ganache
Measurements are listed in both metric and US units for convenience.
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