French Chocolate Mousse Recipe (Mousse Au Chocolat)

Mousse Au Chocolate or chocolate mousse is a classic french traditional chocolate mousse recipe. Made with whipping egg whites, yolks, and Chocolate. Simple classic and a no frill dessert here. Versatile in making many different varieties of dessert.

Before anything further, Let us know

What Is mousse

Mousse in French is foam, resembling a light airy textured smooth way of preparing an ingredient. It can be savory like Lobster mousse or Parmesan mousse

OR SWEET like chocolate mousse, berries mousse, fruit mousses.

Sweet Mousse is one basic recipe,

that can be made as an element for another whole dessert; or fillings for cakes or toppings for shot desserts or it can be a dessert by itself.

All this with one basic mousse recipe

THE BEST MOUSSE AU CHOCOLAT ( French Chocolate Mousse) RECIPE

Oh yes...!!! In French that is what a chocolate mousse is called. To be honest, I really love the way the french desserts sound. They are so elegant, so poised. well thats my love for French Desserts.

In French Pastry, when you flip through any french pastry books there are at theleast 4 to 5 mousse recipes serving various purposes in different desserts.

This Recipe one among those, but the basic and mother of all mousse recipes. It is a Classic Traditional French Mousse Recipe.

Now getting on to

This French Chocolate Mousse

• Is a classic, traditional french mousse recipe.
• Easy to Make
• Decadent, creamy, Silky and Fluffy
• Made with the most simplest of ingredients
• One of the best dessert ideas for Make ahead Desserts
• Suitable as party desserts, mini desserts, desserts in a cup,
• Easiest Chocolate Dessert like one of my other No bake Chocolate dessert - Chocolate Mousse Bars
• Perfect for Entertaining
• One Recipe Many dessert options here - Mousse shooters/shots, Mousse in cups, Mousse trifles, parfaits, Cake mousse jars, mousse tarts. and so many more. There is just so many ways you can turn this humble mousse into.

Recipes use - yolks only or egg whites and yolks. While some of them use gelatin to stabilize, some use more of chocolate making it more dense.

Certain Recipes just using whipping cream to make it lighter and fluffier, keeping chocolate ganache as a base.

And they all are equally good and can be used in a variety of desserts as one of the elements of a larger whole dessert.

But, Like i said this one is a traditional old french classic chocolate mousse.

HOW TO MAKE THE BEST MOUSSE AU CHOCOLAT

A few basic tools and equipment.

Equipment you will need

• AN ELECTRIC HAND BEATER - something like this
• 2 - 3 mixing bowls
• spatulas
• A double boiler
• Ramekins, Dessert cups, Shot Glasses - for serving.

Ingredients

Good quality Chocolate - - Try getting your hands on the best chocolate you can. Now you may choose which one, semisweet or dark.

I prefer and recommend Dark . Semisweet is a good choice too. A good quality Chocolate makes all the difference - Some that I recommend are

• Semisweet chocolate
• Couverture chocolate - one of the purest forms of chocolate that contains more of cocoa content. Enhances the final taste of your mousse

Eggs - whites and yolks,

Sugar - a tiny bit just to balance off the bitterness.

Weigh your ingredients - I strongly recommend using a simple weighing scale

Serving Chocolate Mousse

This Mousse is best served cold, with toppings of your choice.

And it can be served in a variety of serveware like shot glasses, cocktail glasses, ramekins,

These add up as being one of the best ideas for individual desserts

TOPPING IDEAS FOR FRENCH CHOCOLATE MOUSSE

While there are so many toppings that goes absolutely so well, some of that i definitely recommend are

1. WHIPPED CREAM - whip cream and pipe roses or just top it up on the mousse.
2. CHOCOLATE GANACHE
3. BERRIES -glazed berries or fruits are an excellent pair.
4. CHOCOLATE SAUCE OR SYRUP
5. CHOCOLATE CHIPS, chocolate sprinkles
6. SPRINKES - colour co-ordinate your party with sprinkles

TIPS FOR THE BEST CHOCOLATE MOUSSE

1. BEST QUALITY OF CHOCOLATE - Always use good cocoa content chocolates. Couvertures are the best ones for making chocolate mousse. To start with a good chocolate has no added fat except for cocoa butter. These are the kinds to look for. For more on choosing the right chocolate >> Types of chocolates
2. Ingredients especially eggs should all be at room temperature, a little cold egg may seize you chocolate and you do not want that.
3. Use Pasteurised eggs strictly - Safe ways of consuming raw eggs
4. I recommend using weighing scale for precise and best chocolate mousse
5. Serve Cold.

📖 Recipe