Have you ever tasted French Chocolate Mousse? I’m talking about real chocolate mousse, not the instant or quick versions that use gelatin or cool whip.
They may make fine cake fillings, but once you’ve had the real thing, there is no substitute for Real Chocolate Mousse.
Trust me when I tell you, once you taste this chocolate mousse, you’ll never be happy with the imitators.
What ingredients do I need to make Real Chocolate Mousse?
Let’s start by gathering the ingredients we need to make Chocolate Mousse. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
The first step in making this classical French dessert is melting the chocolate. Using a stainless steel bowl over a pot of simmering water will melt the chocolate easily.
Once the chocolate has melted add the butter to the chocolate and fold it into the melted chocolate. Set aside and let the chocolate cool.
Add the egg yolks to the bowl of your mixer and begin to whip them until doubled in size, then begin to slowly pour the sugar in a steady stream into the yolks. Continue to whip for another minute.
Add the Kahlua and coffee to the whipped eggs.
Can I add another liqueur to my Chocolate Mousse?
You sure can! Some of my other favorite liqueurs to add to chocolate are:
- Peppermint Liqueur
- Chambord
- Frangelico
- Gran Mariner or Cointreau
**You can also add your favorite extract instead of using liqueurs
Using a double boiler method whip the mixture over a pot of simmering water until it thickens. **This will also cook the egg yolks.
Transfer the mixture to your stand mixer bowl and whip until it cools (2-3 minutes).
When the sabayon has cooled fold the chocolate into the sabayon. Completely incorporate the chocolate into the sabayon.
**Do this by hand, don’t use an electric mixer.
Slowly whip the cream until it forms stiff peaks.
What’s the secret to making Whipped Cream?
The mistake that everyone makes when whipping cream is doing it too quickly. The secret to whipped cream that will last for days is doing it slowly.
Start out at a low setting and gradually turn up the speed of the mixer over 10 minutes. Don’t over whip the cream or you’ll get butter!
Chef Dennis Tip:
I prefer using heavy whipping cream vs. whipping cream. It holds its shape longer and produces a creamier result. Most heavy cream in grocery stores is 36% but if you can find 40% cream go for it.
Gently fold the chocolate mixture into the whipped cream.
After you’ve folded the whipped cream into the chocolate mixture, you’re done.
The chocolate will firm up the colder it gets. It’s best to place the Chocolate Mousse into the serving dishes before it fully sets up.
**The chocolate mousse can be rewhipped if necessary.
The chocolate mousse is perfect by itself, or served with berries. But you can also use the mousse to make other desserts:
- Chocolate mousse pie (pie shell or springform pan)
- Second layer on a cheesecake
- Used between layers of a cake
If you love desserts, you may also like these recipes:
Chocolate Mousse
Ingredients
- 13 oz semisweet chocolate finely cut (milk or bittersweet chocolate can be used)
- 6 tbsp butter softened 3 oz
- ½ cup sugar
- 6 egg yolks
- ¼ cup strong black coffee or espresso
- ¼ cup Kahlua **If you can't use alcohol, substitute with black coffee or espresso
- 3 cups heavy cream
Instructions
Chocolate
- Place the chocolate in a stainless steel bowl, over a pot of simmering water, stir with a rubber spatula as the chocolate melts, if the pan starts to get too hot, remove it from the heat.
- Continue to stir the chocolate until it has melted completely, then remove from the heat.
- Cut the butter into 8 pieces and mix it into the melted chocolate until it has been completely absorbed by the chocolate.
- Set the chocolate aside to cool to room temperature
Sabayon
- Add the egg yolks to the bowl of your mixer and begin to whip them until doubled in size, then begin to slowly pour the sugar in a steady stream into the yolks. Continue to whip for another minute.
- Add the coffee and Kahlua to the egg yolk mixture and place your mixing bowl over a pot of simmering water and whisk the yolk mixture until it becomes very thick.
- When the egg yolks have thickened, continue to whip in your stand mixer until the mixture has cooled.
Combining
- When the sabayon has cooled, fold it into the chocolate mixture until well blended.
- Whip the cream in your stand mixer until it holds its shape, then fold it into the chocolate mixture.The secret to making perfect whipped cream is to do it slowly. Start at a low speed and increase the speed over 10 minutes until firm peaks have formed.
- The chocolate mousse will set as it gets colder. Place the mouse in serving dishes berfore it completely chills. The chocolate mousse can be re-whipped if it sets before you put it into serving dishes.
Notes
Nutrition
Portland
Hi Chef,
If I choose to leave out the coffee and khalua, should I modify any of the other ingredients? I’m trying to avoid a trip to the store on this wet, windy Oregon day.
Chef Dennis Littley
no you should be fine just eliminating them, no need to add any other liquid
Claire
I made this recipe 2 days ago, and loved it. Wasn’t too hard and tasted great.
But today I tried the leftovers and they had set into clumps. This is a problem as I want to use the recipe for a party where the mousses need to be made 1-2 days ahead, but still be smooth and fluffy. Does the sabayon in the recipe mean that I can’t make this recipe that far in advance, because it will set too hard?
I could I suppose make a standard mousse with egg whites, but I would have preferred not to use raw eggs.
Chef Dennis Littley
hi Claire
if you let the mousse warm up a bit you may be able to re-whip it so its not as set. Another fix would be to use less chocolate, the chocolate is what really firms is the up , not so much the sabayon. thinning out the chocolate with a big of heavy cream might also keep it from setting up as much, I’ve never tried that process but it should work as long as you don’t make the chocolate too thin.
Dennis
Claire
Hi Dennis – thanks for your fast reply – I really appreciate it.
Don’t really have the chance to re-whip them as they are in individual portions in glasses – would be too difficult. But I will try with a smaller amount of chocolate.
Also – would the cream make a difference? I am in Australia so our cream terminology is different. I used double cream which is 48% fat, whereas our whipping cream is 35%. Whenever I’ve made mousse before (using raw egg whites) I’ve used whipping cream and the texture has been fine.
P.S. I have tried your tiramisu recipe as well and loved it – I will be making it for the same party – which is actually our wedding reception. Glad to have finally found a great tiramisu and even better that it doesn’t contain raw eggs.
Chef Dennis Littley
hi Claire
the cream may very well make a difference, in the states our Heavy cream runs from 36 -40% and I’ve never used double cream so I can’t really compare how it works but that’s quite a difference in fat.
As for the chocolate it is definitely the reason its so firm, and either cutting the amount back and / or using a lighter chocolate should help, but the chocolate is still going to want to become solid again unless you smooth it out with cream to keep it in a creamy state rather than a solid.
I’m very flattered to hear its for your wedding reception, and I’m very happy to hear my Tiramisu worked out for you.
Let me know how the mousse works out.
Dennis
TexasMichelle
Delicious! Made it for the first time tonight and it was perfect! I used 12 oz semi sweet chocolate and 1 oz bittersweet chocolate and left out the coffee and alcohol. It was a huge hit with my family! Thank you for this amazing recipe!!
Chef Dennis
hi Michelle
thanks so much for letting me know that you made and enjoyed my chocolate mousse! it is such a wonderful dessert! Next you’ll have to try my tiramisu.
cheers
Dennis
Carol H
I just finished making this and I can truly say this is the best mousse I have ever had. I wanted to test it before making for a baby shower and I am sure it will be the hit of the party. Thank you so much!
Chef Dennis
thank you Carol, I’m very happy to hear that you enjoyed my mousse!
Alexandra
Hi Chef,
I’ve made this mousse before without a problem (and loved it!) but the last time I tried to make it, it had a slightly eggy taste, which was definitely more pronounced when I tasted the sabayon by itself. The taste/smell seemed off, but I was whisking the entire time I cooked the sabayon. I did skip the coffee and alcohol this time in exchange for a fruit puree… I didn’t have any noticeable pieces of cooked egg though. Any thoughts? Also, what should the sabayon look like when it has thickened properly? And is it necessary to whip the yolks until doubled before adding the sugar and liquids? Many sabayon recipes I’ve seen just instruct for a brief whipping together by hand before cooking. Thanks for the help!
Chef Dennis
hi Alexandra
considering this is the first problem with the sabayon, I’m wondering if it could have been the eggs? Especially if you had a more eggy flavor and an odor, I notice a big difference in store bought eggs vs. farmers market eggs.
The sabayon should have a very creamy texture and I do prefer to whip it until its doubled in volume, and you can stream the sugar into the eggs after an initial whipping, but I would definitely get it to a nice thick stage before finishing adding the liquid.
I make sabayon differently for my tiramisu, as I do it all over a double boiler whipping the eggs and sugar until at least doubled and light in color, you could always try that method for a fruit mousse, it may actually work better for you. Chocolate is relatively easy because the chocolate does a lot of the thickening for you.
With a fruit mousse you may find you want to add a little gelatin to the mix as well, depending upon how loose the puree is.
Dennis
K
Dear Chef Dennis,
Thank you for this recipe! I just made it, and the taste and consistency are perfect! But my mousse didn’t come out creamy smooth like yours appears in the photo above. It looks like there might be tiny pieces of chocolate in my mousse, which I don’t taste when I eat it. Do you know what I might have done wrong? Perhaps I was too slow while making the sabayon. Did I overmix the chocolate and butter? Or was the sabayon a little too warm when I mixed it with the chocolate?
Excellent dessert!
K
Chef Dennis
from what you described it sounds as though your chocolate didn’t completely melt. That could have been due to the age of the chocolate used, or it just have enough time to melt. not seeing it makes it hard to tell for sure. But I’m glad it didn’t effect the taste of the mousse. Next time check the chocolate carefully to make sure it was all melted. Also make sure it doesn’t get too hot while melting to ensure its smooth.
cheers
Dennis
lisa
hi dennis I really need your help my daughter is turning 3 and she loves vanilla cake.. just wanted to know if you called tell me the recipe of caramal mousse please .. thank u dennis
Chef Dennis
hi Lisa
I’m sorry to say I’ve never made a caramel mousse,but my inclination would be to just replace the chocolate part of the recipe with Caramel or even a dulce de leche. That should make a very tasty quick mousse that would work with a cake.
kaiyun
dear chef dennis, i have been reading your blog for some time and i have always loved your tiramisu recipe – will be trying this one out tonight with a green tea variation and see how it goes! thank you so much for sharing awesome stories from mama jeanette, your blog has really inspired me to try out so many things! 🙂
Chef Dennis
Thank you Kaiyun! Please let me know how the mousse turns out!
Cheryl Saltzman
Thank you for this recipe! I’ve been begged by a good friend, who is a struggling newly single mom and not a baker at all, to make a chocolate mousse cake for her daughter’s high school graduation. This recipe sounds wonderful. Would you please give me any advice (via email) as to how to make this into a cake form? I don’t think she wants any actual cake, but a cake made of mousse. I would sincerely appreciate any help you can give. After the horrible year they’ve had, I’d love to make this over the top special for her.
Thank you!
Chef Dennis
hi Cheryl
This Chocolate Mousse will make her very happy and hopefully forget her problems at least for a little while, its so kind of you to make this for her.
The Mousse can be very simply made into a Cake (springform pan) or in a Pie Shell, I would make a crust out of Graham crackers, or some kind of cookies. If you freeze it it will make slicing much easier and it will thaw fairly quickly. The best topping would be some fresh whipped cream and some chocolate shavings.
if you have any other questions don’t hesitate to ask
Cheers
Dennis
Cheryl
Thank you, Dennis! 🙂
Cheryl S.
I made it!!! It came out FANTASTIC. I combined it with a from scratch chocolate round cake that I sliced into three layers, and made sort of a cake/mousse lasagne. Tomorrow I will make a chocolate band to wrap around it.
Thank you so much.
Chef Dennis
I’m very happy to hear my recipe worked out for you, combined with your chocolate cake I’m sure it will be an amazing dessert! All you need is a layer of chocolate ganache for the top and you’d have your own version of Death by Chocolate!
Cheers
Dennis
Tassha
I’ve only made chocolate mousse once before (not your recipe) and I was not happy with the bitter after taste of the semi sweet chocolate baking chips (Ghiradelli) I used. Is there a brand that you would recommend that for this recipe? I will like to try your recipe before I give up on chocolate mousse. Thanks!
Chef Dennis
hi Tassha
I would recommend using the best chocolate you can find, and usually Ghiradelli is acceptable. I use a Belgian Chocolate that I either pick up at a restaurant supply house (5 Kilo Block) or I order it on the internet. It might be the semi sweet just isn’t too your taste, you could also try milk chocolate that shouldn’t have any of the bitter taste.
Dennis
mshreck
So excited to try this! I plan on making it tomorrow for a dinner with friends. One question though – I don’t own a mixer of any type and tend to cook by hand. Will I be able to successfully make this with just a whisk and some elbow grease?
Chef Dennis
it is a very rich and decadent mousse, and yes you can make it by hand it requires a fair amount of whisking to get all the components thickened properly. Of course this is how it was made in the days without having mixers so I’m sure it will come out fine.
let me know how it comes out!
mshreck
Delicious!
Bozena
Hallo,
It is very late at night and I am searching internet for a good – no raw eggs – recipe for chocolate mousse. Here I am – this the first site I opened – and I am so glad I found it. I really enjoyed reading the story. You not only have the culinary talent but you know how to write very interesting very warmth from the hearth and fun to read story.
In few months I am planning to open a small cafe – it is my long time dream. I am not a chef and have no schooling in this subject. All my life I was somewhat professional hard working person. I am first generation emigrant to USA and love it here. Having master degree in mathematics I worked as a teacher, computer programmer, general contractor, developer, cleaning women – when it was necessary to survive and in between mother, wife and yes for short time we also had a restaurant business which we get a lot of good reviews on, and many complements from our customers- but unfortunately we did not survive for a very long time – it was to hard on us and we were close to loose all we had. I do not now why, but I am back to the idea and I am getting very close to get ready to open small cafe of my dream. This time in the small place but with few tables outside in the paved patio. I want it to be a little European style and serving healthy but also satisfying sandwiches and salads and not so sweet and gluten free deserts. I am also searching for a good recipe of hot drinking chocolate and frozen coffee which I remember from my young years when leaving in Europe. Also, I am looking for a good recipe to make good meringue – which always will work well – not to hard little soft inside, and flour-less chocolate cake.
I hope I am not asking for to much but I would really appreciate some tips and advise.
Sincerely,
Bozena
Chef Dennis
hi Bozena
I wish you success with your business, and an easy way to make a nice chocolate mouse without eggs, is to simply melt down your chocolate and fold it into already whipped cream. I would of course add a little cream into the chocolate, and a little coffee, that will help smooth it out and give the mousse a better consistency.
Dennis
josh
chef D, when you say liquid are you refering to the kahlua?
Chef D
yes the 1/4 cup of Kahlua and the 1/4 cup of coffee. Both of which are not deal breakers and can be left out.
Mel Reynolds
Hello Chef Dennis,
Last week I made your Tiramisu and today I made the chocolate mousse.
I found the mousse more difficult & time consuming to make and my egg yolks took a long time to thicken up. But in the end it all looked and tasted fantastic. It has a decadent and creamy taste. I’ve served it in individual glasses with rasperries and a dollop of cream on top.
Thanks for another great recipe!
Mel
Chef D
hi Mel
thanks for letting me know about the mousse, It is a little different than the tiramisu recipe, but well worth it. I’m happy to hear that you enjoyed it!
Dennis
Geraldine
Just wanna let you know that I made it for my son’s birthday cake last weekend. I fit really alit if compliment. 🙂 I made a large portion as I don’t know exactly how much needed for a cake so there are alot of left over. I put them in dessert glass and bring them to work to treat my colleagues…. And they all wanted the recipe right away. Truly is the best chocolate they ever ate as I hear this from everyone who ate them.
Chef D
thanks so much for letting me know, I’m very happy to hear that everyone enjoyed the mousse!
Patricia Hinkel
Chef Dennis,
Your chocolate mousse sounds amazing and i plan to make it soon.
Thank you!
Patricia
Chef D
thanks Patricia, let me know how it turns out!
Justin
Made this for a dinner party tonight (my first home made dessert, just graduated college and began actually cooking) and they were a big hit! I used Ron Abuelo Anejo 7 Anos rum instead of kahlua and just used more espresso and less rum to balance the flavor. It turned out really well and I will definitely make this again. Thanks for the recipe!
Chef D
thanks so much for letting me know Justin! Happy to hear it turned out well. I just posted a step by step Tiramisu which is amazing, same basic principle with a sabayon, just a different approach.
Cheers
Dennnis
Geraldine
Hi,
I am looking for a recipe of no gelatine chocolate mousse and found yours here. Seems a really delicious recipe.
My son wanted a layered chocolate mousse cake for his birthday. What do you think if I use this mousse as filling for layered cake? Will it works and set good enough to cut properly?
Thanks for answering in advance!
Geraldine
Chef D
hi Geraldine
I use it for cake fillings all the time and for frosting. You should have no problems, One thing though don’t make it too far in advance because as it sets up, it will continue to stiffen and if you’re planning on using it on the outside of the cake it may not look as nice. But if its just for the inside then letting stiffen in the fridge for a little big isn’t a bad idea. It will be no problem cutting, just use a knife rinsed in hot water, and also since it is a mousse filling I would keep it refrigerated until about a half hour before serving.
please let me know how it comes out
Dennis
kim
my husband loves chocolate mousse and i will be making this for his birthday. one question…when making the strong coffee, how much instant coffee would you recommend to put in the 1/4 c water. i have a keurig…so i can’t brew extra strong coffee with actual grounds. thanks
Chef D
hi Kim, it doesn’t have to bee too strong. I think you can brew a small cup (5 oz ) with a keurig, that strength will be fine. It just adds another dimension to the chocolate, you won’t even notice it.
please let me know how it comes out when you make it, and if you have any other questions don’t hesitate to ask.
Dennis
Rebecca
Hi,
Have read in the above comments that you could eliminate both kahlua and the expresso for the sabayon. Could i replace the liquid with normal water? And if so, how much?
Thanks
Chef D
Rebecca I would just leave it out, it’s not going to make that much difference in the texture, and water would only dilute the flavors not add to them.
Rebecca
Thanks just made this was great. But is it possible to reduce the sweetness a little prefer a more bitter chocolaty taste.
Chef D
you can definitely cut back the sugar, what kind of chocolate did you use? Bittersweet will have the least sugar and more chocolate, semisweet a little sweeter.
but I’m happy to hear you still enjoyed it !
Maureen
I was looking for dessert ideas and came upon this post. After reading it I’m filled with emotion and dying to taste this. There might not be any left for my party. 🙂
Chef D
hi Maureen!
I can promise you that this mousse will satisfy and chocolate craving you ever had, it is amazing! I’m glad you enjoyed my story of Mama Jeanette, she taught me so much.
Heather Hines
Chef Dennis!
This is Heather Hines again!:-) I have made this recipe at least 5 times and I am going to be making it again for thanksgiving… I wanted to do something with raspberries or possibly a more seasonal fruit. What would you suggest and how would I incorporate it?
Thank you so much!
Chef D
hi Heather,
since you know how to make a sabayon, you could very easily forego the espresso and kahlua and add a raspberry liquor and puree some of the berries, blending them into the mixture. With this type of mousse I would advise adding some gelatin to the cream before whipping allowing it to dissolve briefly, this will help stabalize the mousse and keep it thick.(the chocolate does it naturally)
your other choice is to make a tiramisu type sabayon (just a little different process) and make a raspberry tiramisu https://www.askchefdennis.com/2012/09/peach-tiramisu-with-raspberries/
hope this helped, let me know if you have any questions
Dennis
Heather Hines
Thanks! If I didn’t want to use alcohol what would you suggest to replace the raspberry liquor? And how much would you use? Also, how much gelatin would you suggest using? And how much purée?
I know that is a lot of questions about amount, but I’m still learning how to improvise:-)
Chef D
hi Heather
just leave out the liquor an add that to the amount of liquid you’ll be replacing in the sabayon with the raspberry puree. Just swap out the same amount of liquid with the raspberry puree. as for gelatin one envelope should be enough
Mollination
Literally the perfect Chocolate Mousee. Beautiful. Restaurant quality. At home. And it’s fairly easy. You should definitely go with this if you’ve been seeking the right mousse.
Chef D
Thank you! I’m happy to hear that you liked the mousse!
sanam
I have fallen in love with your website! Everything here looks so delicious I don’t know which one I should try making first. Just a question though, I live in Iran and don’t have easy access to kahlua. Can I substitute it with say coffee essence and vanilla? Could you give me some tips as to what I can use instead that wouldn’t affect the taste a lot (preferably non-alcoholic?) ?
Thanks a million
Chef D
Thank you so much for stopping by and I’m very happy to hear you’ve been enjoying my blog! as for the Kahlua, that can be left out without any problems, even the coffee isn’t necessary and can be enhanced with any other flavors that you might enjoy, orange, raspberry, mint. So many things go so well with chocolate, so if you’d like to have a secondary flavor in the background, pick your favorite, and they certainly don’t need to be alcoholic, any essence or flavoring will nicely.
I look forward to hearing how your mousse turns out!
Cheers
Dennis
sanam
Thank you so much for replying. I think I’ll just use some coffee instead of the kahlua this time.I’m going to make it on Saturday. I’ll let you know how it turns out. This is going to be my first time making a mousse, hope it turns out ok.
Chef D
The only tricky part is cooking the egg yolks in the double boiler, I suggest using a stainless steel bowl on a pot of simmering water, whipping the eggs over the heat and picking up the bowl if it gets too hot. That’s really the only hard part, you just want to be sure you don’t make scrambled eggs!
sanam
Thanks for the tip! I actually just finished making it and it looks amazing! The only problem was that my pot was too tall and I’m quite short and don’t exactly have strong arms so I had some problems lifting the bowl and the mixer. I felt like a liliputian haha better use a stool or a smaller pot next time.
I can’t wait to see what my family will say once they’ve tried it.
sanam
Thank you so much for the recipe, everyone really enjoyed it and I’m really proud of my first mousse. The texture turned out a bit floury though. Is that normal or did I do something wrong? Perhaps I should have used higher quality chocolate?
Chef D
I’ve never had anyone say it was floury, since there is no flour involved I’m at a loss. Of course the better the chocolate you use, the better the flavor will be. If your chocolate had additives to keep the cost down, that would be the only explanation. But on a good note, congratulation on the success of your first classical mousse!
sanam
It must have been the chocolate then. Thank you so much for the great recipe and your help. Can hardly choose what to try next!
Irina
What a beautiful story, and an even more beautiful recipe! I made this tonight as a special treat for my boyfriend and it was absolutely divine! The recipe is so simple and the result is so worth the extra effort. Incredible!
Kate
*our company’s annual DESSERT contest. Just wanted to clarify. 🙂
Kate
Stumbled upon this recipe while looking for a good dessert to compete at our company’s annual Halloween contest (I’ve won the last two years and want to keep my title! 🙂 )
I plan to practice this recipe on my family first, and was wondering if you had any suggestions for substituting the coffee and liquor? (I am a fan but not everyone in my family likes those flavors.)
I still plan to make the full recipe for my office…wish me luck! And thank you so much for sharing such a personal story and recipe!
Chef D
hi Kate
the coffee and kahula can just be eliminated without any problems, I would just keep it straight chocolate. You could of course add any flavoring you like that goes with chocolate, such as raspberry, or hazelnut, but I think I would prefer it pure. I only use coffee because it enhances the chocolate flavor, you can’t taste it at all.
good luck with your contest, if you’re looking for a great recipe for next year try my Tiramisu, but that does need the coffee flavor to make the dessert.
Cheers
Dennis
Kate
Thank you so much for your reply, Dennis! The variations sound easy, I am excited to try it (and eat it!) both ways.
The Tiramisu is next on my list…although I don’t think I’ll be able to wait until next year to make it. 🙂
Thanks again!
Chef D
your welcome Kate! Once you master the sabayon the tiramisu will be very easy to make, there are just a few variations in the way the sabayon comes together. just let me know if you have any other questions. With the mousse try and find the best chocolate you can, semis sweet is usually my choice.
Heather
This is the best chocolate mousse recipe. I have made it for friends and family 3-4 times in the past 2 months since I found it, and it is always a huge hit. I cannot say enough how good this mousse is!!! I usually pair it with a homemade pie crust to make a chocolate mousse pie and it adds a little something extra!
Thank you so much for posting!
Chef D
hi Heather
thanks so much for letting me know you’ve been enjoying the chocolate mousse recipe! I love adding more whipped cream to it and using it in between cake layers, it really is decadent! Now that you know how to make a sabyon you need to try my tiramisu recipe. It is the best tiramisu you’ll ever have!
If I can ever be of any help don’t hesitate to contact me!
Dennis
Lucan
Fantastic story!
I feel drawn to making this mousse. We are hosting for 12 friends this weekend, and have chosen this for the dessert.
From the sounds of it, they will not be disappointed!
Hopefully someone can answer this question for me though.
Can I prepare this mouse on the Friday, ready for Saturday evening?
Many many thanks Dennis
Chef D
thanks so much for picking my chocolate mousse for your dessert! Yes you can prepare this ahead of time, it will hold up for 4 or 5 days easily, I would just put it into the glasses or what ever you’re going to serve it in when you finish making it. Once it sets up if you dish it up it wont be quite as pretty but it will still taste great. But if you put it right into the serving glasses or dishes it will set up perfectly and look great when you serve it
Beth Bilous
Hello, found this while googleing chocolate mouse recipes. I have used Craig Claiborne’s in the past just once. I think I will try yours this time. Do you think it would be okay to use Grand Manier in place of the kaluah? Also he whips his whites and his cream apart, then combines. Any tips for me on this one? This is my hubs absolute fav.
Chef D
hi Beth
using Gran Manier would be fine, any flavoring you like would work. There are no egg whites in my recipe, using just the yolks to make a sabayon. You can save the whites for a meringue!
thanks so much for stopping by, let me know how it turns out!
Dennis
Napalil
I will make this for Christmas Eve but would also like to make a strawberry version using frozen strawberries. How much of the frozen strawberries, put into a food processor would you suggest?
Happy Holidays!
Chef D
I would say about two cups, you would mix in about 1/2 cup of the strawberry liquid into the sabayon (replacing the coffee and kahlua), and thicken the sabayon as per directions. My only change would be to add a packet and a half of gelatin to the remainder of the strawberries and allow it to dissolve and begin to thicken before adding it into the sabayon. Chocolate acts as a natural binder and thickener, the strawberries will need the help of gelatin. Then blend the strawberries and sabayon together and fold in your whipped cream.
Lil
Thank you Chef D. One more question..I do have Arrowroot. Can I use that as a thickener to the remainder of the strawberries?
Chef D
I have never used arrowroot for mousse before not sure how it would work have you used it for desserts if youve used it for desserts before without any problems it should work
everything
chocolate mousse, I hope can try it.. looks delicious 🙂
Jenny @ Savour the Senses
Ah I loveee mousse! This would be so delicious for the holidays!
Jill @ A Cook's Nook
God I love chocolate mousse, but only the real thing and this is it! Great post, thanks for sharing 🙂
Kita
This post read like a movie. I loved it and your memories of reciting every recipe. I have never (to my knowledge) had a real chocolate mousse. I can’t wait to try one now though!
Chef D
Thanks Kita! If I ever get around to finishing my book, who knows maybe it could be a movie!
Betty Ann @Mango_Queen
I guessed the game, I knew it was Chocolate Mousse! What a simple recipe, yet it looks delish. What’s my prize, Chef Dennis? Thanks for sharing!
Chef D
Thanks Lisa!
Emily @ Life on Food
You have some wonderful memories. I love it when you share them. Chocolate mousse is a thing of beauty.
Dave Yuhas
Why ruin choc mousse with coffee, fergawdsake? Not everyone is a slave to Starbucks.
Chef D
hi Dave
coffee goes so well with chocolate and also enhances the chocolate flavors, the kahlua actually added more coffee flavor than the straight coffee ever would, and I like how it tastes together.
As for a slave to starbucks, no one that actually enjoys coffee would ever stop there.
Dennis
Emily
But if someone cannot have coffee…what do you suggest as a substitute in this recipe? It looks great & it is gluten free, so I hope you have a good idea for a sub.
Chef D
hi Emily
you could use a raspberry liquor as a substitute or use decaf if caffeine is the issue. Coffee just enhances the chocolate flavor but is in no way a deal breaker if you just leave it out altogether. That may be the best choice if your worried about it, that way the chocolate will be the star of the show. Let me know how it turns out!
Heather
Looks amazing! I have never tried making real mousse before, but this one goes on the list.
Alyssa
Love chocolate mousse and this one does look like the best ever!
Pam
Great story… it sounds like Mama Jeanette is quite a lady! The mousse looks so light, fluffy, and decadent. My husband loves mousse… I’ll be making this for him soon.
P.S. Thanks for your help today.
GrabandgoRecipes
Fantastic recipe and beautiful picture!!! Thanks for sharing the recipe and your stories!
Gastronomic Nomad
Thanks for sharing such a beautiful and personal story, Chef Dennis. Agreed that home made chocolate mousse is so easy and delicious to make. I cringe at the Swiss Maid choc pudding cups. It tastes so chalky! Espresso/coffee in anything is just delicious!
Liz
Just stunning!!!! And I’m delighted to have another mousse recipe to try 🙂 This may be our Christmas dessert!
Amalia
This looks insanely delicious! Rich, smooth, chocolate, who could resist? I definitely could eat a big bowl of this! Great recipe Chef 🙂
Erin @ Dinners, Dishes, and Desserts
Love how food can bring back so many memories! I remember the first time I had chocolate mousse, and have never had something like in since. I am going to have to try this for sure.
Thanks for sharing the recipe and your stories!
Hester aka The Chef Doc
Thank you so much for sharing this sweet story with us, Chef Dennis. It’s amazing what sticks with us in our hearts and memories, isn’t it? Thank you Mama Jeanette for this chocolate mousse. If Chef Dennis says it’s the best, then I know it is 🙂 Can’t wait to make it for the holidays!
[email protected]
What a fabulous post to read, felt like I was there. And I truly believe in Mama Jeanette’s last comment. That mousse looks divine!
[email protected]
What a wonderful story, Dennis. I love hearing about the things that shaped other food lovers.
I also love chocolate mousse and this looks amazing!
Stephanie @ Eat. Drink. Love.
Great story, Chef! You are right, the pre-mixed chocolate mousse just doesn’t even compare to real chocolate mousse like this!
Christine
Hey Dennis, your Best Chocolate Mousse is a Recipe Guessing Game on Knapkins. Think your friends can win? http://knapkins.com/guess_games/953?source=blog
Boulder Locavore
I began to read this on my phone and could not wait to get home to finish reading. I love this story Dennis. Such warmth and depth. Great to know more about your culinary background and such great imagery it evoked. Also I agree with Mama J; you can taste love in food so remembering recipes from your heart is a sure road to the gift of beautiful food. Loved this.
mangiabella
more profound wisdom from Mama Jeanette…I truly love sharing these memories with you. Chocolate mousse happens to be my all time favorite dessert next to tiramisu…they may be tied for first….but my grandfather who passed away in the early 80’s always made chocolate mousse for me, a memory I treasure. I can’t help but smile at how Mama Jeanette imprinted your heart in ways that has changed you forever….we really do impact the people we encounter in our lives in powerful ways, sometimes in small ways, sometimes in big ways, let us always be mindful of that!
Mary
This sounds truly heavenly and the story behind it makes it that much more special. I must confess; it never occurred to me that mousse could, and quite possibly should, be made without gelatin. I make a pumpkin mousse each year for my husband and I’ve never thought to make it any other way. Can I use your sabayon instructions with any kind of mousse? Or would it need to be adjusted for different flavors and ingredients? I can hardly wait to try this method. Thank you again for sharing another great recipe with all of us.
Chef D
hi Mary
a sabayon can be used for any type of mousse, you can just use what ever flavor liquid you need instead of the coffee and kahlua.
while it does not need gelatin, I might be inclined to still use some with berries or anything that weeps, especially if i was using it as a cake filling.
I’ve used the sabayon to make my tiramisu, and it is by far the best tiramisu I’ve ever had, and it holds up for days without breaking down.
Dennis
Mary
Thank you so much for the reply. I can hardly wait to try it!
anne
there is NOTHING better than a great chocolate mousse!! NOTHING…anne
Kiri W.
Okay, I *have* to contest that! 😉 My aunt makes the best chocolate mousse in the world, with dark chocolate. Oh lord.
That said, yours looks amazing, and I *love* the addition of kahlua! I absolutely agree that “real” chocolate mousse shouldn’t have any whipped cream or gelatine, it just can;t compare. Wonderful recipe!
Jen
I didn’t realize real chocolate mousse had no gelatin. Awesome post.
Jacqueline - The Dusty Baker
Wow, Chef, that’s a gorgeous recipe and a beautiful story. I’m tearing up a bit here.
Jen
What a beatiful story! You certainly did her justice with this one!
Nicole, RD
I think they serve Kahlua and heavy cream in place of skim milk in heaven. And mousse…chocolate mousse. That’s what’s for dessert every night 🙂 It looks HEAVENLY!
Suzi
What a wonderful memory to carry with you. I made your pecan chocolate ganache pie and it was a huge success. I am going to give this one a try, it looks delicous. Thanks for sharing your story and this creamy dessert. Have a great day!
Anna
The history behind every recipe makes it even more special. But most of all, the love and passion that comes everytime the recipe is made makes it more memorable. Your blog is heartwarming, so is the classic mousse that you have posted. I love the mix of flavors and the Kahlua in it. Heavenly, indeed! Thanks Chef!
Sprigs of Rosemary
What a lovely memory you shared! I could picture being there with Mama Jeannette. And the mousse! You’ve convinced me! Maybe this should be the finish to my Christmas dinner!
Sandra
That was a great story and I am adding this recipe to my must make collection.
Jo
Looks delicious. Would love for you to share this with us over at foodepix.com.
Ann
You are the SWEETEST! Mama Jeanette sounds just lovely and certainly worth dressing up for dinner! My best to you and her…and thank you for sharing the dessert – but even more – the story….
Debs @ The Spanish Wok
Yes please extra large portion for me!
Elin
Chef Dennis…not only you learned from Mama Jeanette so many things, I indirectly learned something wonderful here too from reading this post. Cooking must come from the heart…how true ! And thanks for sharing this heaven sent real chocolate mousse ! You know, I always love coming here to read your sharings and keep them coming 🙂
Have a nice day Chef *
Elin
marcellina
Ooops! The above post is by Marcellina not “marce”!
marce
This certainly looks like a recipe to keep! What I like is the sabayon. I’m always a bit put off by choc mousse recipes with raw egg. Eeek! But this is magnificent! And the additional Kahlua – perfection!
Chef D
HI Marcellina
the egg is actually not raw, it is cooked over the simmering water as you whisk it to thicken. so you don’t have to worry about that with this recipe. In this day and age, I never use raw eggs unless its just for my consumption.
cheers
Dennis
Zee
This looks so gorgeous and must taste awesome too for sure!
Btw who is mama Jeanette?
Lana
This brings back memories for me, too! Not of mama Jeanette, of course, but my first job in fine dining back in ’88. There are few things that can compare with sublime taste of real chocolate mousse and I don’t know why I don’t make it more often.
Thanks for the trip down memory lane and the inspiration!
Foodness Gracious
Truly a classic mostly overshadowed these days by quicker mixed methods and the like, but as you say simple to make and just let the true ingredients shine through, right?
Take care and stay warm…
jann
I can’t wait to try this one!
Kim-Liv Life
What a wonderful story, Dennis. Yes, I will never forget the smooth lusciousness of a good. No plate mousse. My favorite recipe was given to me by a friend who got it from his grandmother in Germany. Similar to yours, but no alcohol, I’m loving that addition though!
I haven’t made it in years and I don’t think my kids have been properly introduced… This season is time to remedy that, I think I’ve just found my Christmas Eve dessert!