This is by far the most amazing chocolate mousse I have ever indulged in! I’m telling you, this is my favorite dessert and one I request for my birthday, special occasions, and it is a perfect classic Valentine’s Day dessert.
I spent some years in Germany while I was in the Air Force, and one thing I learned, Europeans know chocolate! I remember my coworkers thumbing their noses at Hershey’s chocolate, and I was so surprised. It turns out Milka chocolate is absolutely, truly amazing.
Fast forward to years later, we became fast friends with a young family from our church and started getting together regularly with them. The day my Swiss-German friend, Rebekka, served us her chocolate mousse, I instantly died and went to heaven. She obliged me and gave me her recipe, and we’ve been getting fat on it ever since. Guess it’s time to start doing those no-equipment workouts again.
This mousse is completely made from scratch and takes a bit of time, so be prepared, so be forewarned.
Chocolate Mousse is a traditional French dessert. If you’re interested in some random facts about French chocolate mousse, check out this article.
And in case you’re wondering, my friend Rebekka vouched for its authenticity. I hope you enjoy it as well.
A few words of advice…
- Do not skip out on the espresso powder.
- If you do not have a double-boiler or want to hassle with one, you can microwave the chocolate. Just be very careful to not burn the chocolate as it’s easy to do in the microwave.
- I like the Ghirardelli bittersweet chocolate chips with 60% cacao. This is also what my friend uses.
- You may want to opt to pour your mousse into serving dishes when you are at the stage of letting your mousse rest/chill for the 6 hours.
- This mousse can be used as a filling for pastries or piped on top of a cheesecake.
Classic French Chocolate Mousse from Scratch
- 2 cup heavy cream
- 4 egg separate whites & yolks
- ½ cup granulated sugar
- 1 1/3 cup bittersweet chocolate chips Girhadeli
- 4 tablespoon butter unsalted
- 4 tablespoons water
- 1 teaspoon instant espresso powder
- 2 teaspoons of vanilla extract
- In a medium bowl, whip heavy cream until it forms stiff peaks. Refrigerate.
- In a separate bowl, combine sugar and egg yolks and whip until pale yellow. Set aside.
- Take a kettle with a few inches of water in the bottom of the kettle and bring it to a boil. Set a metal bowl on top of boiling water making sure the bowl does not touch the water. (this is a double-boiler). Carefully heat the bittersweet chocolate, butter, water, and espresso powder.
- Remove from heat. Transfer about a ¼ of the chocolate mixture to the yolk mixture to temper the eggs. Mix well.
- Transfer all of the tempered yolks to the chocolate mixture and then add vanilla. Mix well.
- Place chocolate mixture back over the double-boiler and cook slowly until thickened. Let cool.
- In a separate bowl, whisk egg whites until stiff peaks form.
- Carefully add chocolate mixture and whipped cream to egg whites and mix until an even consistency.
- Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
- Serve with whipped cream, or powdered sugar and berries.