A classic French chocolate mousse made with simple ingredients and proper technique.
Smooth, light, and deeply chocolatey โ 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
โข 200 g dark chocolate (โ 7 oz)
โข 200 g heavy cream (35%) (โ 7 oz)
โข 60 g egg yolks (โ 2.1 oz)
โข 1 whole egg
โข 50 g dark brown sugar (โ 1.75 oz)
โข 2 g salt (โ 0.07 oz / a pinch)
โข 80 g milk โ first stage (โ 2.7 fl oz) – for egg yolks
โข 150 g milk โ second stage (โ 5 fl oz) – for ganache
Measurements are listed in both metric and US units for convenience.
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