Mousse au chocolat, or French chocolate mousse, is a timeless dessert that combines rich dark chocolate with airy whipped eggs to create a light, foamy, and intensely chocolatey treat. This elegant yet simple dessert is a staple in French homes and bistros, beloved for its decadent flavor and melt-in-your-mouth texture.
The Origins of Mousse au Chocolat
The word mousse means “foam” in French, which perfectly describes this dessert’s signature lightness. While the technique of making mousses dates back to 18th-century France, the first known chocolate mousse recipe appeared in 1750, documented by French writer Menon in his book La science du maître d’hôtel confiseur. However, it wasn’t until the late 19th century that chocolate mousse became popular, thanks in part to the French artist Henri Toulouse-Lautrec, who was an experimental cook and created a version he called “mayonnaise de chocolat”. The arrival of chocolate in France, brought from Spain after the 16th century, set the stage for this now-classic dessert to win hearts around the world.
Ingredients
Traditional French chocolate mousse relies on just a few simple ingredients:
4 oz (120 g) good-quality dark chocolate (at least 60–70% cocoa)
4 large eggs, separated
4 tsp (20 g) granulated sugar
Pinch of salt
Optional: 1 tsp vanilla extract or a splash of coffee or liqueur for extra depth
Step-by-Step: How to Make Mousse au Chocolat
Melt the Chocolate:
Chop the chocolate and place it in a heatproof bowl over a pan of barely simmering water (double boiler). Stir until smooth and melted, then set aside to cool slightly.
Separate the Eggs:
Carefully separate the egg yolks from the whites. Place the whites in a large, clean bowl.
Combine Yolks and Chocolate:
Add the egg yolks one at a time to the melted chocolate, mixing well after each addition. If the chocolate seizes or thickens, add a tablespoon of hot water and whisk until smooth again.
Whip the Egg Whites:
Using an electric mixer, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and continue whisking until glossy and stiff.
Fold the Mixtures Together:
Stir about one-third of the whipped egg whites into the chocolate mixture to lighten it. Then gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
Chill:
Spoon the mousse into individual glasses or a serving bowl. Cover and refrigerate for at least 4 hours, or overnight, until set and airy.
Serve:
Serve chilled, optionally topped with whipped cream, chocolate shavings, or fresh berries.
Why Mousse au Chocolat Is Special
Mousse au chocolat is more than just a dessert—it’s a piece of French culinary heritage. Its light, foamy texture and deep chocolate flavor make it both luxurious and comforting. Whether enjoyed at a festive dinner or as a simple treat, this mousse captures the essence of classic French pastry: elegance through simplicity.
