Chocolate Mousse. October 2011

Mousse is a light soft preparation, usually sweet in which the ingredients are whisked and blended and then folded together. 

They are often set in a mold and served cold.

Here goes a classic french Mousse recipe:

• 5 oz plain dark chocolate
• 3 oz butter
• 2 large egg yolks
• 3 egg whites
• 1 oz caster sugar
• 1 tbsp vanilla flavored sugar (or increase your castor sugar by 1 tsp and add a few drops of vanilla essence)

Procedure:

Melt the chocolate in bain marie, remove from the heat and add the butter to melt. When the mix is very smooth, blend you egg yolks and mix until smooth again. 

Whisk you egg whites with a pinch of salt until stiff then whisk in your caster sugar and vanilla essence.

Now fold in your your egg whites into the chocolate preparation. It will loose a bit of it's volume, but that is ok. Once it looks smooth and all blended, put into your mold and refrigerate for several hours.


As the mousse cools, the cocoa butter congeals and the bubble walls become rigid enough to maintain the foam structure indefinitely. The chocolate thus strengthens the egg foam and the foam spreads to nice chocolate mass that when eaten melts on the tongue.

Below you will see the egg whites being mixed with the chocolate mix.

Since we used these small molds to set the chocolate, we used a piping bag to put them in. It was just less messy.

The piped chocolate in the molds.

Once the chocolate was set, we removed them onto a flat surface before plating. At this point you have to work fast on plating and serving it, since it will melt very quickly and loose its shape.

Before plating it we used a candy spray to give it a nice texture and them played with some caramel sauce and vanilla sauce.

Here is a chocolate and vanilla sauce and the mousse is served plain.

Finally, you can also spray your mousse while on the plate and play with the design. This one was served on top of a sugar cookie I made.