French mousse au chocolat (Chocolate Mousse) will become your family's favorite dessert. A Rich dark chocolate flavor with a light, airy texture and a depth of flavor from the spices. This recipe takes less than a half hour to make (plus a few hours to chill) and can be made a day in advance. No one can resist an "mmmmm" when eating this Mousse! This recipe is also my go-to for dinner parties.
Le Chef Sebastien learnt to make this mousse when he was working in Michelin starred restaurants in France. He hand wrote the recipe in his precious leather bound recipe notebook and I am honestly rather surprised that he has finally allowed me to share it.
What I absolutely love about this recipe, unlike many mousse recipes, is that it does not include raw eggs. I can give this mousse to my kids worry-free. Are you ready to learn to make Mousse au Chocolat like a French Chef?
Included in this recipe are techniques on how to make a Crème Anglaise. How to melt chocolate and how to make a perfect whipping cream.
Frequently Asked Questions:
Some do. There are several methods for making Mousse au chocolat: One uses egg whites whipped into a meringue an then mixed with the melted chocolate. This recipe uses the crème anglaise method. The egg yolks are cooked with cream and milk and spices until they begin to thicken.
Crème Anglaise translates to "English Cream" in reference to English Custard. Crème Anglaise is a light dessert custard made of heavy cream, milk and egg yolks cooked over low heat. Crème Anglaise is most famously used in L'ile Flottante.
Ingredients
Le Chef's Wife Note: this recipe uses grams as grams are the most exact way to bake. I have also included cups where possible, however I highly recommend using a kitchen scale when baking for precision.
180 grams of dark chocolate (we use Valhrona 70% Dark Bittersweet Chocolate Callets)
350 grams of heavy cream (1 ¾ cups). 250 grams ( 1 ¼ cups) will be used for the whipping cream, 100 grams (½ cup) will be used for the crème anglaise
150 grams of whole milk (¾ cups)
65 grams of sugar (⅓ of a cup)
5 egg yolks (separate the yolks from the egg whites - the egg whites can be used for an omelette tomorrow)
2 tbsp of Grand Marnier
a star anise seeds
1 cinnamon stick
1 vanilla bean (scrape out the black seeds inside the bean and discard the shell)
a pinch of chili pepper (I like to use Espelette pepper for its slightly smoky, sweeter taste)
Instructions
First, melt the chocolate. If you have a chocolate melt function on your microwave, feel free to use this. Or else use the bain-marie technique (put the chocolate in a double boiler - gently melt while stirring constantly over boiling water. Whichever way you choose to melt your chocolate, make sure to stop before the chocolate is fully melted, while there still are a few big chunks of chocolate left. A stir with a silicone spatula will melt them out. Set aside.
Using a stand mixer (like my Kitchen Aid Mini) begin the whipped cream. Mix 250 grams of heavy cream with the Grand Marnier and the chili pepper and ½ of a vanilla bean. Mix on medium speed for about 5 minutes until stiff peaks form. The Grand Marnier flavor will be very subtle.
Once the stand mixer is working to make the whipped cream, begin your Crème Anglaise.
How to Make Crème Anglaise
In a bowl, beat the egg yolks with the sugar using a whisk until the egg yolks begin to whiten and all the sugar has dissolved. Set aside.
In a small sauce pot mix together the remaining 100 grams of cream, the milk and the egg yolks mixed with sugar. Add the cinnamon stick, the remaining vanilla pod and the star anise seed.
Over medium low heat stir constantly in figure "8"s with a silicone spatula. After about 5 minutes you will see the mixture begin to thicken.
Le Chef's tip for testing if la Crème Anglaise is done: Remove the silicone spatula from la crème and run your finger quickly along the flat side of the spatula. If it leaves a stripe behind (meaning the cream doesn't immediately run down) it means the crème anglaise is done!
Assembling la Mousse au Chocolat
Using a strainer to catch the spices, pour the Crème Anglaise into the bowl with the melted chocolate and fold in using the silicone spatula. Discard the spices. Stirring in small circles, fully blend the chocolate with the Crème Anglaise. It should be beautifully shiny.
Next fold the whipped cream into the chocolate cream. Using a whisk, mix until fully blended together and smooth.
Using a ladle, pour the mousse into small ramekins (we use these 4oz Duralex ramekins for individual portions). Do not worry that the mousse is runny, it will set in the fridge.
Place flat in the fridge for 3 hours to set.
3 hours later, the mousse should be fully set and ready to enjoy! Feel free to let the mousse sit overnight or for a couple days, however I suggest then covering each ramekin with plastic wrap so that the chocolate does not take on the flavors of the fridge.
Serving French Mousse au Chocolat du Chef
I like to serve this Mousse au chocolat very simply with chocolate shavings on top. You can also make more whipped cream to serve on top. Or else top with some fresh strawberries. you choose!
This dessert is a family favorite. My kids love it as a decadent goûter (afternoon snack) as much as I love it as an after dinner treat with a glass of red wine.
Other Le Chef's Wife recipes you will enjoy:
Baking Baguettes for Beginners
Let me know if you make my recipes by leaving a comment and a star rating. I really appreciate it!
Au plaisir,
Le Chef's Wife
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Mousse au Chocolat (French Chocolate Mousse made simple)
- Chilling Time: 3 hours
- Cook Time: 30 minutes
- Total Time: 3h30
- Yield: 8 1x
- Category: Desserts
- Cuisine: French
Description
French mousse au chocolat (Chocolate Mousse) will become your family's favorite dessert. A Rich dark chocolate flavor with a light, airy texture and a depth of flavor from the spices. This recipe takes less than a half hour to make (plus a few hours to chill) and can be made a day in advance. No one can resist an "mmmmm" when eating this Mousse!
Ingredients
Le Chef's Wife Note: this recipe uses grams as grams are the most exact way to bake. I have also included cups where possible, however I highly recommend using a kitchen scale when baking for precision.
180 grams of dark chocolate (we use Valhrona 70% Dark Bittersweet Chocolate Callets)
350 grams of heavy cream (1 ¾ cups). 250 grams ( 1 ¼ cups) will be used for the whipping cream, 100 grams (½ cup) will be used for the crème anglaise
150 grams of whole milk (¾ cups)
65 grams of sugar (⅓ of a cup)
5 egg yolks (separate the yolks from the egg whites - the egg whites can be used for an omelette tomorrow)
2 tbsp of Grand Marnier
2 star anise seeds
1 cinnamon stick
1 vanilla bean (scrape out the black seeds inside the bean and discard the shell)
a pinch of chili pepper (I like to use Espelette pepper for its slightly smoky, sweeter taste)
Instructions
First, melt the chocolate. If you have a chocolate melt function on your microwave, feel free to use this. Or else use the bain-marie technique (put the chocolate in a double boiler - gently melt while stirring constantly over boiling water. Whichever way you choose to melt your chocolate, make sure to stop before the chocolate is fully melted, while there still are a few big chunks of chocolate left. A stir with a silicone spatula will melt them out. Set aside.
Using a stand mixer (like my Kitchen Aid Mini) begin the whipped cream. Mix 250 grams of heavy cream with the Grand Marnier and the chili pepper and ½ of a vanilla bean. Mix on medium speed for about 5 minutes until stiff peaks form. The Grand Marnier flavor will be very subtle.
Once the stand mixer is working to make the whipped cream, begin your Crème Anglaise.
How to Make Crème Anglaise
In a bowl, beat the egg yolks with the sugar using a whisk until the egg yolks begin to whiten and all the sugar has dissolved. Set aside.
In a small sauce pot mix together the remaining 100 grams of cream, the milk and the egg yolks mixed with sugar. Add the cinnamon stick, the remaining vanilla pod and the star anise seed.
Over medium low heat stir constantly in figure "8"s with a silicone spatula. After about 5 minutes you will see the mixture begin to thicken.
Le Chef's tip for testing if la Crème Anglaise is done: Remove the silicone spatula from la crème and run your finger quickly along the flat side of the spatula. If it leaves a stripe behind (meaning the cream doesn't immediately run down) it means the crème anglaise is done!
Assembling la Mousse au Chocolat
Strain the Crème Anglaise to remove the seasonings. Discard the seasonings. Pour the Crème Anglaise into the bowl with the melted chocolate and fold in using the silicone spatula. Stirring in small circles, fully blend the chocolate with the Crème Anglaise. It should be beautifully shiny.
Next fold the whipped cream into the chocolate cream. Using a whisk, mix until fully blended together and smooth.
Using a ladle, pour the mousse into small ramekins (we use these 4oz Duralex ramekins for individual portions). Do not worry that the mousse is runny, it will set in the fridge.
Place flat in the fridge for 3 hours to set.
After 3 hours the mousse should be fully set and ready to enjoy! Feel free to let the mousse sit overnight or for a couple days, however I suggest then covering each ramekin with plastic wrap so that the chocolate does not take on the flavors of the fridge.
Notes
I like to serve this Mousse au chocolat very simply with chocolate shavings on top. You can also make more whipped cream to serve on top. Or else top with some fresh strawberries. you choose!
This dessert is a family favorite. My kids love it as a decadent goûter (afternoon snack) as much as I love it as an after dinner treat with a glass of red wine.
Keywords: mousse au chocolat, chocolate mousse, mousse, French desserts
Karen says
You left out the sugar in the recipe. I only know you use it bcs you mention it in the instructions. It looks like you use 65g per chef's handwritten notes. Can you verify?
lechefswife says
Good morning Karen, Great catch! Thank you so much for letting me know, I really, really appreciate it! I have updated the blog post. Merci beaucoup!
arf says
Le chef's handwritten ingredients include 2 1/2 leaves of gelatin. Do you make the mousse with gelatin when you want a stiffer dessert that you can unmold?
lechefswife says
Bien vu! He does indeed add gelatin when making this recipe for a restaurant where the mousse is unmolded and has to be a little more resistant. This recipe works very well for home use without the gelatin but, of course, you can add it if you wish. Bonne journée, Anina Belle