Best 9 Chocolate Mousse Mousse Au Chocolat Recipes

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Chocolate mousse, also known as mousse au chocolat, is a decadent and classic French dessert that combines the richness of chocolate with a light and airy texture. While its preparation may seem daunting, creating the perfect chocolate mousse is an achievable and rewarding task with the right guidance and the finest ingredients. This article will provide a detailed roadmap to creating an exceptional chocolate mousse, from selecting the ideal chocolate to mastering techniques for achieving a smooth, velvety texture. With step-by-step instructions and expert tips, you'll discover the secrets of crafting an unforgettable chocolate mousse that will impress your family and friends alike.

Here are our top 9 tried and tested recipes!

MOUSSE AU CHOCOLAT



Mousse au chocolat image

Delicious, light chocolate mousse made with bitter dark chocolate - a perfect end to a French cuisine based meal

Provided by Marie Pierre Moine

Categories     Dessert, Dinner, Treat

Time 30m

Number Of Ingredients 7

200g bar best bitter dark chocolate (we used Green and Black's Organic Dark Chocolate)
2 tbsp brandy
3 large free-range eggs , just the whites
50g golden caster sugar
100ml whipping cream
icing sugar , for dusting
crisp biscuits , such as langes-de-chat

Steps:

  • Grate 50g/2oz of the chocolate and reserve. Break the rest into small, even-sized pieces and melt in a bowl placed over a pan of simmering water. Take the pan off the heat but keep the bowl over the hot water and stir in the brandy. Don't worry if the mixture thickens - it will smooth out again later.
  • Whisk the egg whites in a large bowl until they're standing in stiff peaks. Spoon in half the sugar, whisk again, then add the rest of the sugar and whisk until it looks glossy like meringue. Whip the cream in a separate bowl. Take the melted chocolate off the pan and fold in a heaped metal serving spoon of meringue to loosen the consistency, then tip the chocolate into the meringue and fold in lightly but thoroughly. Now fold in the whipped cream, then twothirds of the grated chocolate.
  • Spoon the chocolate mixture into six demitasse cups (or you could use espresso cups or small teacups) and chill in the fridge for at least 2 hours, or overnight if this is more convenient. Sprinkle with the remaining grated chocolate, then dust with icing sugar. Serve the cups on saucers with some crisp biscuits tucked alongside.

Nutrition Facts : Calories 283 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.11 milligram of sodium

MOUSSE AU CHOCOLAT (CHOCOLATE MOUSSE)



Mousse au Chocolat (Chocolate mousse) image

Smooth and heavenly chocolate mousse. Can be piped into individual cups before chilling and garnished with cocoa, whipped cream, or chocolate curls before serving. Recipe by Jacques Pepin

Provided by Babs7

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 ounces bittersweet chocolate, finely chopped
1/2 cup sugar
1/4 cup water
2 eggs, separated
2 extra egg yolks
1/3 cup espresso
1/3 cup very strong coffee
2 tablespoons Grand Marnier (optional)
6 tablespoons unsalted butter, softened
2 cups heavy cream, whipped to soft peaks

Steps:

  • Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).
  • Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil.
  • Boil 3 to 4 minutes.
  • Meanwhile, place the 4 egg yolks in the bowl of an electric mixer.
  • Gradually add the sugar syrup, beating constantly.
  • Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy.
  • Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly.
  • Stir in the melted chocolate.
  • Beat the egg whites with a rotary or electric beater until stiff and shiny.
  • As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk.
  • Finally, fold in the whipped cream.
  • Pour into a large serving bowl and refrigerate until serving time.

CHOCOLATE MOUSSE (MOUSSE AU CHOCOLAT)



Chocolate Mousse (Mousse au chocolat) image

Chocolate Mousse - also known as Mousse au chocolat - is a classic French dessert. Made from rich chocolate, raw egg, and whipped cream, this sweet treat is light, airy, and topped with berries and chocolate for perfection!

Provided by Recipes From Europe

Categories     Desserts

Time 30m

Number Of Ingredients 6

3 large eggs (very fresh)
a pinch of salt
5 ounces dark chocolate (at least 70% cocoa)
2 tablespoons sugar
1 cup whipping cream (approximately 35% fat content)
shaved chocolate or similar to garnish (optional)

Steps:

  • Separate the eggs. Place the egg yolks into a medium-large mixing bowl and the egg whites into a separate mixing bowl.
  • Add a pinch of salt to the bowl with the egg whites, then beat it with the normal beaters of your electric mixer until stiff. The egg whites are stiff enough when two small "mountains" form and stay standing as you lift the beaters out of the eggs. When done, set the bowl aside for now.
  • Break the chocolate into small pieces and add these pieces to a heat-resistant bowl. Place the bowl into a hot water bath and melt the chocolate while stirring consistently.
  • Once all the chocolate has melted, remove the bowl from the heat and set it aside to allow the chocolate to cool slightly.
  • In the meantime, lightly whip the cream in another bowl using the normal beaters of your electric mixer. Then set the whipped cream aside.
  • Now add the sugar to the bowl with the egg yolks and beat with your clean beaters until creamy.
  • Next, quickly add the warm melted chocolate to the egg yolk mixture while whisking constantly. It is important that the chocolate isn't too hot since you don't want to cook the egg. At the same time, it shouldn't be too cold as this could cause the chocolate to harden when coming in contact with the egg yolks.
  • Right after you added the melted chocolate to the egg yolks, quickly fold in the whipped cream with a spatula. Once it's incorporated, also add the stiff egg whites and gently fold them in with the spatula until there are no lumps left.
  • Pour the chocolate mousse into serving bowls, cover them with cling film, and place them in the fridge for at least 2 hours.
  • You can garnish the chocolate mousse with chocolate shavings, berries, and/or whipped cream before serving.

Nutrition Facts : ServingSize 1 g, Calories 483 kcal, Carbohydrate 31 g, Protein 8 g, Fat 37 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 210 mg, Sodium 112 mg, Fiber 3 g, Sugar 26 g, UnsaturatedFat 12 g

CHOCOLATE MOUSSE



Chocolate Mousse image

Chocolate mousse is the ultimate dessert for any chocolate lover. We like to make ours using bittersweet chocolate, which is high in pure chocolate (at least 35 percent cocoa solids) and makes for a deep chocolate flavor. (Plus, it's also a great eating chocolate.) If you prefer semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, know that it can often be substituted in recipes without significantly affecting the flavor or texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 5

4 large egg yolks
4 tablespoons sugar
2 cups heavy cream
8 ounces bittersweet chocolate, melted
1 teaspoon vanilla extract

Steps:

  • In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
  • With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
  • Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.

MOUSSE AU CHOCOLAT



Mousse Au Chocolat image

Provided by Bryan Miller And Pierre Franey

Categories     project, dessert

Time 20m

Yield Six servings

Number Of Ingredients 5

1/2 pound semisweet chocolate
6 ounces butter, cut in small pieces
6 large eggs, separated
1/2 cup superfine sugar
1 pinch salt

Steps:

  • Cut the chocolate into one-inch pieces and place in a saucepan. Set the saucepan into a larger one with almost boiling water. Let melt over low heat. When melted, add the butter. Blend well. Remove from the heat and let cool for a few minutes.
  • Meanwhile, place the egg yolks and the sugar in a large mixing bowl. Beat well with a wire whisk for about four minutes, until very thick and lemon-colored.
  • Add the chocolate mixture to the yolks and blend well with a rubber spatula.
  • Beat the egg whites with salt until stiff. Do not overbeat. Fold them into the chocolate mixture. Spoon the mousse into a serving bowl and chill until ready to serve.

Nutrition Facts : @context http, Calories 518, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 39 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 23 grams, Sodium 127 milligrams, Sugar 37 grams, TransFat 1 gram

MOUSSE AU CHOCOLAT



Mousse au Chocolat image

Provided by Marian Burros

Categories     dessert

Time 15m

Number Of Ingredients 6

1/2 pound sweet chocolate
3 tablespoons water
1/4 cup sugar
4 eggs, separated
1 inch scraped vanilla bean
1 cup heavy cream, whipped

Steps:

  • In top of double boiler over hot water, melt the chocolate with the water and the sugar. Remove and cool.
  • Add the yolks, one at a time, mixing well after each addition. Add the vanilla bean.
  • Beat the whites until stiff. Fold into chocolate mixture. Spoon into six or eight individual pots, souffle dishes or ramekins. Refrigerate.
  • To serve, top with whipped cream.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 41 milligrams, Sugar 21 grams, TransFat 0 grams

LA MOUSSE AU CHOCOLAT (CHOCOLATE MOUSSE)



La Mousse Au Chocolat (Chocolate Mousse) image

I was shown this recipe in Jr. High French Class. The teacher thought it would be fun and educational to learn a recipe from France and she was right. It's a wonderful dessert that incorporates Orange Juice and Coffee into the mixture. Check it out....

Provided by BM171676

Categories     Dessert

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 ounces semi-sweet chocolate chips
2 tablespoons butter
2 tablespoons instant espresso (brewed)
1 tablespoon orange juice
2 eggs
2 egg yolks (keep egg whites)
1/4 cup sugar
1 cup whipping cream
1 teaspoon vanilla

Steps:

  • Chill all mixing bowls and utensils before making the mousse to help it set up.
  • Place semi-sweet chocolate chips, butter, espresso, and orange juice in a double broiler and melt on low heat; stirring constantly until melted. Set chocolate mixture in fridge to cool.
  • Blend eggs and egg yolks with sugar at medium speed for approx 2 minutes or until thickened. Add to chocolate mixture.
  • Whip together whipping cream and vanilla until soft peaks form. Fold into the chocolate mixture and blend for 2-3 minutes. Return to fridge.
  • Beat egg whites until soft peaks form.
  • Pour chocolate mixture into a chilled large bowl and fold in beaten egg whites. Chill for 3-4 hours before serving.

CHOCOLATE MOUSSE RECIPE BY TASTY



Chocolate Mousse Recipe by Tasty image

You don't need to go to a pricey restaurant or work really hard to make your own chocolate mousse. This four-ingredient recipe involves beating heavy cream and sugar with an electric mixer, stirring your favorite dark or milk chocolate and hot cream, and then folding the two mixes together. Fancy it up by putting the mousse in chilled martini glasses and topping with whatever you want - whipped cream, fresh raspberries, pirouette cookies, or chocolate shavings.

Provided by Alvin Zhou

Categories     Desserts

Yield 2 servings

Number Of Ingredients 7

1 cup heavy cream
3 tablespoons sugar
2 oz chocolate, milk or dark, broken into small pieces
¼ cup heavy cream, hot
6 raspberries, to garnish
2 sprigs mint, to garnish
2 tubes tube cookie, to garnish

Steps:

  • In a large bowl, combine the heavy cream and the sugar, beating with an electric mixer until soft peaks form when lifted from the bowl. Set aside two large spoonfuls of the whipped cream to garnish with at the end.
  • Whisk the chocolate and hot cream in a separate bowl until smooth, then fold in the mixture into the cream with a spatula until no streaks remain.
  • Split the chocolate cream mixture evenly between two martini glasses or your serving dish of choice, then chill for at least 1 hour.
  • Garnish with a spoonful of whipped cream, raspberries, mint, and the chocolate cookie.
  • Enjoy!

EVERYONE LOVES IT CHOCOLATE MOUSSE



Everyone Loves It Chocolate Mousse image

Since this recipe was created, it has been requested at family holidays. I make it in big batches so that people can take some home. It is light and creamy in texture yet rich in flavor!

Provided by Valerie

Categories     Chocolate Mousse

Time 3h

Yield 18

Number Of Ingredients 8

3 (12 ounce) bags semisweet chocolate chips
1 (11.5 ounce) package milk chocolate chips
¾ cup coffee
8 egg yolks
8 cups heavy whipping cream
½ cup white sugar
16 egg whites
1 pinch salt

Steps:

  • Melt semisweet chocolate chips and milk chocolate chips in heavy saucepan over very low heat while stirring. Stir coffee into the melted chocolate, remove from heat, and cool to room temperature.
  • Beat egg yolks, one at a time, into the chocolate mixture.
  • Beat heavy cream with an electric hand mixer in a large mixing bowl until thickened. Gradually beat sugar into the cream until the mixture is stiff.
  • Beat egg whites with the salt in a separate glass or metal bowl until stiff peaks form; fold into the cream mixture. Take about 1/3 of the resulting mixture and stir into the chocolate mixture. Scrape remaining cream-and-egg mixture over lightened chocolate base and fold together gently; pour into a serving bowl or individual dessert cups.
  • Chill in refrigerator until set, about 2 hours.

Nutrition Facts : Calories 787.8 calories, Carbohydrate 55.1 g, Cholesterol 241.9 mg, Fat 63.9 g, Fiber 3.3 g, Protein 10.1 g, SaturatedFat 38.6 g, Sodium 129.2 mg, Sugar 46 g

Tips:

  • Use high-quality chocolate: The quality of the chocolate you use will greatly impact the flavor of your mousse. Opt for a dark chocolate with a cocoa content of at least 70%.
  • Whip the cream until it is stiff: Over-whipping the cream will cause it to become grainy. To achieve the perfect consistency, whip the cream until it forms soft peaks.
  • Fold the whipped cream into the chocolate mixture gently: Over-mixing will cause the mousse to lose its airiness. Use a spatula to gently fold the whipped cream into the chocolate mixture until just combined.
  • Chill the mousse before serving: Chilling the mousse allows it to set and develop its full flavor. Refrigerate the mousse for at least two hours before serving.

Conclusion:

Chocolate mousse is a delicious and versatile dessert that can be enjoyed on any occasion. With its rich, creamy texture and intense chocolate flavor, it is sure to please everyone. Whether you are looking for a simple dessert to make at home or a special treat to impress your guests, chocolate mousse is a perfect choice. Experiment with different flavors of chocolate and toppings to create your own unique version of this classic dessert.

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