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.
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!