Classic French Chocolate Mousse

♥ ★★★☆☆
Prep: 20 mins Cook: None Serves: 4-6

Ingredients

  • 200 g dark chocolate (70% cocoa)200 g dark chocolate (70% cocoa)
  • 30 g unsalted butter30 g unsalted butter
  • 4 large eggs, separated4 large eggs, separated
  • Pinch of saltPinch of salt
  • Optional: vanilla extract, lemon zest, or orange zestOptional: vanilla extract, lemon zest, or orange zest

Instructions

  1. 1. Melt chocolate and butter together. Cool slightly.
  2. 2. Stir in egg yolks one by one until well incorporated.
  3. 3. In a clean bowl, whip egg whites with a pinch of salt to soft peaks.
  4. 4. Gently fold the whipped whites into the chocolate mixture in thirds.
  5. 5. Chill for minimum 3 hours before serving.
Use excellent quality chocolate - chef recommends Valrhona Caraïbes. Serve cool, not cold. You can add one additional egg white if you prefer a lighter texture. Optional flavorings include vanilla, lemon zest, or orange zest.
Wine Pairing: Dessert Wine — Port or Banyuls — the fortified wine's sweetness and berry notes complement dark chocolate's intensity without overwhelming the mousse's delicate texture
Source: Paris cooking class - Georganne Campbell
chocolate, mousse, French technique, eggs, valrhona, classic dessert, make-ahead