Nothing beats a good French dark chocolate mousse recipe! This smooth and light creamy chocolate mousse combined and topped with tangy raspberries is a chocolate dessert you will dream about. Only a few ingredients are required to make this quick and romantic dessert.
- 4.4 oz (125 g) dark chocolate
- 0.3 oz (10 g) butter
- 3 eggs
- 1/3 cup (75 ml) whipping cream
- 4 1/2 tbsp (35 g) powdered (icing) sugar
- 1 pinch of salt
- 4.4 oz (125 g) raspberries
- pink sugar pearls and chocolate shavings for decoration
- Separate egg whites from egg yolks.
- In a chilled bowl, whip cold whipping cream with icing sugar until soft peaks.
- In a separate clean bowl, beat egg whites with a pinch of salt until they are firmly mounted and put aside.
- Break the chocolate into small pieces and melt with butter in a double boiler at a low simmer, stirring occasionally. Once the chocolate is almost melted (with small lumps left), mix with a rubber spatula , pour into another bowl and continue to stir while cooling. Add egg yolks at room temperature one by one to the melted chocolate while mixing.
- Stir the whipped cream in the chocolate/egg yolks mixture.
- Gently fold egg whites into the main mix with the spatula (do not stir).
- Arrange half of the raspberries at the bottom of three serving glasses and divide the mousse between them. Cover glasses with a plastic film and refrigerate for at least two hours, preferably overnight. Decorate the top of the mousse with the remaining fresh raspberries, chocolate shavings, and pink sugar pearls before serving.
- Separate egg whites and egg yolks when they are cold. Then put them aside to come to room temperature. It is essential to use eggs, especially egg yolks, at room temperature to prevent chocolate from seizing.
- to be ready to incorporate these ingredients into the chocolate mixture without waiting.
- Use a top-quality 70% dark cocoa chocolate: Scharffen Berger dark chocolate or Valrhona dark chocolate , or Lindt Excellence dark chocolate.
- Replace dark chocolate with milk or white chocolate, or switch half of the dark chocolate with half of the milk chocolate.
- Allow the melted chocolate to cool before adding egg yolks.
- Add a pinch of ground cinnamon while folding in egg whites if you prefer.
- To make chocolate shavings, scrape along the flat side of a chocolate bar, using a small knife or a vegetable peeler .
- To store, refrigerate the mousse for up to 3 days.
- Serving Size: 1 glass
- Calories: 451
- Sugar: 35.1 g
- Sodium: 123 mg
- Fat: 27.6 g
- Saturated Fat: 16.6 g
- Carbohydrates: 42.4 g
- Fiber: 4.1 g
- Protein: 9.8 g
- Cholesterol: 209 mg
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