Chocolate Mousse Recipe

Rich and creamy, light and fluffy with just five simple ingredients: chocolate, cream, sugar, eggs and butter.

You have probably tried various chocolate mousse recipes. We encourage you to try this simple and easy recipe.

Tips:

Chocolate: The darker the chocolate the more intense chocolate flavor. Use 70% cocoa dark chocolate. Ensure you use cooking chocolate, not eating chocolate. Cooking chocolate is made for cooking. If you use eating chocolate, the mousse is denser.

Cream: Must use full fat whipping cream.

Eggs tip: Beat egg whites to firm peaks.

Raw eggs concern: Classic chocolate mousse is made with raw eggs. If you are concerned about eating raw eggs, you can use pasteurized eggs.

How to pasteurize eggs at home: Pasteurized eggs are eggs that are cooked briefly at a high temperature and then cooled. The yolk must reach a temperature of about 60 C. Eggs scramble at a much higher temperature, so it is possible to heat the yolk to pasteurize it without cooking the egg. The eggs still have the consistency of raw eggs (and can be used just like them in any recipe) but microbial growth of harmful bacteria is slowed or eliminated. Pasteurize a few eggs at a time before you use them. You can store the pasteurized eggs in the refrigerator (as you would with regular eggs) and not worry about them again.

To pasteurize large eggs, place them in a saucepan filled with water and fitted with a digital thermometer. Turn on the heat and bring the water up to 60 C for 3 minutes. Reduce the heat on the burner if necessary to keep the 60 C heat. If you have a steam oven, just set them for 3 minutes at 60 C. Store in the refrigerator until needed or use right away.

Bon app!