French recipe
French Chocolate Mousse
Dark chocolate folded with butter, pasteurized egg yolks and airy pasteurized egg whites for a rich but light mousse.
France
01
Ingredients
- 200 g
dark chocolate, about 70% cocoa
- 40 g
unsalted butter
- 4
pasteurized large eggs, separated
- 50 g
caster sugar
- 1 g
fine salt
- 5 ml
vanilla extract
02
Method
- 01
Melt chocolate and butter
Melt chocolate and butter gently over a water bath, stirring until glossy. Remove from the heat and cool for 5 minutes.
Cooking-step illustration, not a photograph - 02
Add the yolks
Whisk the four pasteurized egg yolks and vanilla into the warm chocolate one at a time until smooth.
Cooking-step illustration, not a photograph - 03
Whip the whites
Whip the four pasteurized egg whites with salt to soft peaks. Gradually add sugar and whip to glossy medium peaks.
Cooking-step illustration, not a photograph - 04
Lighten the chocolate
Fold one third of the whipped whites into the chocolate to loosen it, using broad strokes until no dense streaks remain.
Cooking-step illustration, not a photograph - 05
Fold gently
Fold in the remaining whites in two additions just until the mousse is uniform and airy; stop before the bubbles collapse.
Cooking-step illustration, not a photograph - 06
Portion and chill
Divide among six serving glasses and refrigerate for at least 2 hours before serving cold.
Cooking-step illustration, not a photograph
03
Sources and photo credit
This standardized method was independently rewritten after cross-checking the references below. Recipe Nest Vault does not claim that the credited photographer cooked from this exact version.
Recipe references
Chocolate coffee mousse — Photograph by Lu from Seattle, USA; CC BY 2.0.
Step illustrations: Original illustrations created by Recipe Nest Vault with OpenAI image_gen.
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