I love chocolate mousse (“une mousse au chocolat”)! There’s something so wonderfully nostalgic about a good chocolate mousse. It takes us back to childhood, whether it’s memories of our mothers making it from scratch (mine would often prepare it for us when we were little) or those small store-bought pots we’d have for dessert instead of plain yogurt.
I’ve always wondered—is chocolate mousse traditionally Swiss or French? For a bit of history, it’s said that chocolate mousse was created in 1755 by Swiss chef Charles Fazi, who cooked for Louis XVI. Either way, it’s now one of the most beloved desserts in France, cherished by both young and old! And I believe it’s also one of the easiest to make. All you need are two simple ingredients: a 7 oz (200g) bar of semi-sweet baking chocolate (at least 53% cocoa) and six eggs. That’s it!
Over the past few months, I’ve experimented with different versions—one with a little butter, another with butter and sugar, and even one using just four egg yolks to six whites. But honestly, the simplest recipes are often the best. I love sharing recipes that are not only delicious but also easy to make and remember. So, grab your whisk! Here’s my favorite chocolate mousse recipe—one that’s sure to delight both young and old alike ;).
A Chocolate Mousse to Delight Young and Old Alike
Ingredients
- 7 oz (200g) semi-sweet baking chocolate (around 53% cocoa)
- 6 large eggs
Instructions
- Melt the chocolate using a double boiler or in the microwave, stirring until smooth. Set aside to cool slightly, just warm, not hot.
- Add the egg yolks to the chocolate and whisk vigorously until the mixture is smooth and fully combined. This step is easiest when the chocolate is warm enough to blend easily, but not so hot that it cooks the yolks.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Lighten the chocolate and egg yolk mixture by stirring in about one-third of the beaten egg whites. This helps loosen the texture. Gently fold in the remaining egg whites in two additions. Use a spatula and a lifting motion, fold from the bottom to the top, so the mousse stays airy and light.
- Refrigerate the mousse for at least 3 hours.
- Serve chilled, on its own or topped with fresh fruit like strawberries, raspberries, or pears.
