Best 3 French Chocolate Mousse Recipes

FRENCH CHOCOLATE MOUSSE WITH ORANGE

Steps:

• Grind orange zest using a mortar and pestle until it forms a smooth paste.
• Combine chocolate, coffee, and orange zest in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir until smooth and remove from heat. Allow to cool slightly
• Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form (see Editor's Note).
• Add egg yolks to the slightly cooled chocolate mixture and stir until well combined. Pour over egg whites. Carefully fold together using a spatula until just combined.
• Pour mixture into 10 small dessert glasses or 1 large serving dish. Refrigerate at least 6 hours to overnight.

FRENCH CHOCOLATE MOUSSE

Steps:

• Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.
• In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form.
• Beat heavy cream in a chilled bowl until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks.
• Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse. Divide mousse into 4 individual glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.

FRENCH CHOCOLATE MOUSSE

Steps:

• Separate the egg whites from the yolks. Be very careful not to introduce any yolk into the whites or they will not beat up as well. Begin by melting the chocolate in a double boiler, and beating or whipping each of the other ingredients. Beat the egg whites until light and fluffy, and forming soft peaks. Also beat the egg yolks until light yellow and fluffy, and whip the whipped cream. To assemble the mouse, the melted chocolate, egg yolks, egg white, and whipped cream are mixed together. To keep the mousse light and fluffy, start with the chocolate, the heaviest item, and mix the egg yolks into it, folding gently. Then fold in the next heaviest ingredient, the egg whites. Fold in the whipped cream last of all. Each addition raises the volume of the confection. If you try mixing a heavy item into a light item, you will only flatten it out, and it is important to a good mousse that it remain light. Depending on the sweetness of the chocolate you used, you may need to add sugar to taste, but the mousse should not be too sweet. Pour into parfait glasses and chill.