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French Chocolate Mousse (Mousse au Chocolat)

French dark chocolate mousse in glasses with a spoon full of mousse.
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5 from 22 reviews

This French chocolate mousse recipe (mousse au chocolat), adapted from chef Cyril Lignac, is a light, airy dark chocolate dessert layered with tangy raspberries. Made with just a few ingredients, it sets in the fridge and is naturally gluten-free.

Ingredients

Scale
  • 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

* If needed, please refer to Baking Conversion Charts.

    Instructions

    1. Separate egg whites from egg yolks. In a chilled large bowl, whip cold whipping cream with icing (powdered) sugar until soft peaks form.
    2. In a separate clean bowl, beat the egg whites with a pinch of salt until firmly mounted, then set aside. 
    3. Break the chocolate into small pieces in a medium bowl 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 large rubber spatula, pour into another bowl, and continue to stir while cooling. Add room-temperature egg yolks one by one to the melted chocolate while mixing.
    4. Stir the whipped cream into the chocolate-egg yolk mixture. Gently fold egg whites into the main mix with the spatula (do not stir).
    5. Arrange half of the raspberries at the bottom of three serving glasses and divide the mousse between them. Cover glasses with plastic film and refrigerate for at least two hours, preferably overnight. Decorate the mousse's top with the remaining fresh raspberries, chocolate shavings, and pink sugar pearls before serving.

    Notes

    1. Separate egg whites and egg yolks when they are cold. Then put them aside to come to room temperature. Use eggs, especially egg yolks, at room temperature to prevent the chocolate from seizing.
    2. Whip whipping cream and beat egg whites before melting the chocolate to be ready to incorporate these ingredients into the chocolate mixture without waiting.  
    3. Use a top-quality 70% dark cocoa chocolate: Scharffen Berger dark chocolate or Valrhona dark chocolate, or Lindt Excellence dark chocolate.
    4. Let the melted chocolate cool before adding the egg yolks.
    5. Add a pinch of ground cinnamon while folding in egg whites if you prefer.
    6. To make chocolate shavings, scrape along the flat side of a chocolate bar using a small knife or a vegetable peeler. 

    Nutrition

    Find it online: https://www.bakinglikeachef.com/raspberry-chocolate-mousse/