Classic French Chocolate Mousse
A silky, airy chocolate mousse with just a few ingredients — chocolate, eggs, sugar — a timeless French dessert.
Equipment
- Heatproof Bowl
- Saucepan (for bain-marie)
- Whisk / electric mixer
- Spatula
- Serving cups or ramekins
Ingredients
Chocolate base
- 120 g good quality dark chocolate (∼70% cocoa), chopped
- 4 egg yolks
Meringue
- 4 egg whites
- 4 tsp caster sugar (superfine)
Instructions
- Melt the chopped chocolate in a heatproof bowl over a simmering pot of water (bain-marie) until smooth. Remove and let it cool slightly (but not harden).
- Whisk the egg yolks in a bowl. Gradually mix the yolks into the melted chocolate, one at a time, until incorporated and smooth.
- In a clean bowl, whisk the egg whites until soft peaks form. Then gradually add the sugar and continue whisking until firm, glossy peaks form.
- Gently fold about one-third of the whipped egg whites into the chocolate mixture to lighten it. Then fold in the remaining whites carefully, preserving the air.
- Divide the mixture into serving cups or ramekins. Cover and chill in the refrigerator for at least 4 hours (or overnight) until set.
Notes
Because this uses raw eggs, use very fresh eggs (or pasteurized if available). The mousse will firm as it chills — if it becomes too thick, let it sit a few minutes before serving. You can garnish with whipped cream, berries, grated chocolate, or a dusting of cocoa powder.