Best 11 Mousse Au Chocolat Recipes

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**Indulge in the Heavenly Delight of Mousse au Chocolat: A Culinary Symphony of Richness and Elegance**

Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving for more. Mousse au Chocolat, a timeless classic in the world of desserts, beckons you with its velvety texture, symphony of flavors, and a touch of sophistication. This article presents a curated collection of mousse au chocolat recipes that cater to every palate and preference, ensuring an unforgettable dessert experience. From the traditional French recipe that embodies the essence of simplicity to variations that introduce exciting twists and unique flavor combinations, this article has it all. Get ready to immerse yourself in a world of chocolatey bliss as we unveil the secrets behind crafting the perfect mousse au chocolat.

Here are our top 11 tried and tested recipes!

CHOCOLATE MOUSSE



Chocolate Mousse image

Chocolate mousse is the ultimate dessert for any chocolate lover. We like to make ours using bittersweet chocolate, which is high in pure chocolate (at least 35 percent cocoa solids) and makes for a deep chocolate flavor. (Plus, it's also a great eating chocolate.) If you prefer semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, know that it can often be substituted in recipes without significantly affecting the flavor or texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 5

4 large egg yolks
4 tablespoons sugar
2 cups heavy cream
8 ounces bittersweet chocolate, melted
1 teaspoon vanilla extract

Steps:

  • In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
  • With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
  • Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.

MOUSSE AU CHOCOLAT



Mousse au chocolat image

Delicious, light chocolate mousse made with bitter dark chocolate - a perfect end to a French cuisine based meal

Provided by Marie Pierre Moine

Categories     Dessert, Dinner, Treat

Time 30m

Number Of Ingredients 7

200g bar best bitter dark chocolate (we used Green and Black's Organic Dark Chocolate)
2 tbsp brandy
3 large free-range eggs , just the whites
50g golden caster sugar
100ml whipping cream
icing sugar , for dusting
crisp biscuits , such as langes-de-chat

Steps:

  • Grate 50g/2oz of the chocolate and reserve. Break the rest into small, even-sized pieces and melt in a bowl placed over a pan of simmering water. Take the pan off the heat but keep the bowl over the hot water and stir in the brandy. Don't worry if the mixture thickens - it will smooth out again later.
  • Whisk the egg whites in a large bowl until they're standing in stiff peaks. Spoon in half the sugar, whisk again, then add the rest of the sugar and whisk until it looks glossy like meringue. Whip the cream in a separate bowl. Take the melted chocolate off the pan and fold in a heaped metal serving spoon of meringue to loosen the consistency, then tip the chocolate into the meringue and fold in lightly but thoroughly. Now fold in the whipped cream, then twothirds of the grated chocolate.
  • Spoon the chocolate mixture into six demitasse cups (or you could use espresso cups or small teacups) and chill in the fridge for at least 2 hours, or overnight if this is more convenient. Sprinkle with the remaining grated chocolate, then dust with icing sugar. Serve the cups on saucers with some crisp biscuits tucked alongside.

Nutrition Facts : Calories 283 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.11 milligram of sodium

MOUSSE AU CHOCOLAT



Mousse Au Chocolat image

Provided by Bryan Miller And Pierre Franey

Categories     project, dessert

Time 20m

Yield Six servings

Number Of Ingredients 5

1/2 pound semisweet chocolate
6 ounces butter, cut in small pieces
6 large eggs, separated
1/2 cup superfine sugar
1 pinch salt

Steps:

  • Cut the chocolate into one-inch pieces and place in a saucepan. Set the saucepan into a larger one with almost boiling water. Let melt over low heat. When melted, add the butter. Blend well. Remove from the heat and let cool for a few minutes.
  • Meanwhile, place the egg yolks and the sugar in a large mixing bowl. Beat well with a wire whisk for about four minutes, until very thick and lemon-colored.
  • Add the chocolate mixture to the yolks and blend well with a rubber spatula.
  • Beat the egg whites with salt until stiff. Do not overbeat. Fold them into the chocolate mixture. Spoon the mousse into a serving bowl and chill until ready to serve.

Nutrition Facts : @context http, Calories 518, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 39 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 23 grams, Sodium 127 milligrams, Sugar 37 grams, TransFat 1 gram

MOUSSE AU CHOCOLAT (CHOCOLATE MOUSSE)



Mousse au Chocolat (Chocolate mousse) image

Smooth and heavenly chocolate mousse. Can be piped into individual cups before chilling and garnished with cocoa, whipped cream, or chocolate curls before serving. Recipe by Jacques Pepin

Provided by Babs7

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 ounces bittersweet chocolate, finely chopped
1/2 cup sugar
1/4 cup water
2 eggs, separated
2 extra egg yolks
1/3 cup espresso
1/3 cup very strong coffee
2 tablespoons Grand Marnier (optional)
6 tablespoons unsalted butter, softened
2 cups heavy cream, whipped to soft peaks

Steps:

  • Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).
  • Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil.
  • Boil 3 to 4 minutes.
  • Meanwhile, place the 4 egg yolks in the bowl of an electric mixer.
  • Gradually add the sugar syrup, beating constantly.
  • Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy.
  • Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly.
  • Stir in the melted chocolate.
  • Beat the egg whites with a rotary or electric beater until stiff and shiny.
  • As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk.
  • Finally, fold in the whipped cream.
  • Pour into a large serving bowl and refrigerate until serving time.

CHOCOLATE MOUSSE: MOUSSE AU CHOCOLAT



Chocolate Mousse: Mousse au Chocolat image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 7

8 ounces bittersweet or semisweet chocolate, chopped
4 tablespoons unsalted butter
3 large eggs,* separated
1/4 cup super fine sugar
1 1/4 cups cold heavy cream
1/4 cup Grand Marnier
Small chocolate shavings or chocolate nibs, for garnish

Steps:

  • In the top of a double boiler or in a bowl set over a pot of hot water, melt the chocolate and butter, stirring. Remove from the heat and beat with a heavy wooden spoon until smooth. Return to the heat and 1 at a time, add the yolks, beating well after the addition of each. Remove from the heat and transfer to a large bowl.
  • In a clean bowl, beat the egg whites until soft peaks start to form. Add 2 tablespoons of the sugar and beat until stiff.
  • In a third bowl, beat the cream until it becomes frothy. Add the remaining 2 tablespoons sugar and the Grand Marnier and continue beating until it holds soft peaks.
  • Fold the egg whites into the chocolate mixture until no white speaks appear. Gradually fold in the whipped cream, reserving about 1/2 cup for garnish.
  • Transfer to a large decorative silver or glass bowl and refrigerate until well chilled.
  • To serve, spoon the reserved whipped cream on top and garnish with chocolate shavings.

JULIA'S MOUSSE AU CHOCOLAT



Julia's Mousse Au Chocolat image

Make and share this Julia's Mousse Au Chocolat recipe from Food.com.

Provided by KathyP53

Categories     Dessert

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 9

6 ounces high quality semisweet chocolate, cut into small chunks
1/4 cup dark rum
4 eggs, separated
3/4 cup sugar
1/4 cup strong brewed coffee
8 tablespoons softened butter, cut into chunks
1/4 teaspoon cream of tartar
1 pinch salt
1/2 cup heavy cream

Steps:

  • Combine chocolate and rum in a small pot; nestle pot inside a larger pot filled with water and set aside to allow to melt.
  • Beat yolks in another small pot until pale and frothy.
  • Combine sugar and coffee in another pot; cook over medium heat until dissolved, 5-6 minutes. Pour coffee mixture into yolks in a stream, while whisking, set aside.
  • Pour water into a large pot to a depth of 2". Heat over medium-low heat until hot but not simmering. Nestle pot with yolk mixture over pot and cook, whisking vigorouslym until thick and creamy, about 8-9 minutes. Transfer yolk mixture to a clean bowl; beat with an electric mixer until cool; about 5 minutes.
  • Uncover chocolate mixture and stir; add butter and whisk until smooth. Fold chocolate-butter mixture into yolk mixture; set aside.
  • Beat egg whites in a bowl until just frothy. Add cream of tartar and salt; beat to stiff peaks. Stir 1/4 of the egg whites into chocolate-yolk mixture; gently fold in the rest. Spoon mousse into 6 serving cups or dishes. Chill until set. Beat cream to stiff peaks; transfer to a pastry bag with a star tip. Pipe a rosette of cream onto each mousse.

Nutrition Facts : Calories 513.8, Fat 40.8, SaturatedFat 24.5, Cholesterol 208.9, Sodium 196.3, Carbohydrate 34.4, Fiber 4.7, Sugar 25.5, Protein 8.4

LA MOUSSE AU CHOCOLAT (CHOCOLATE MOUSSE)



La Mousse Au Chocolat (Chocolate Mousse) image

I was shown this recipe in Jr. High French Class. The teacher thought it would be fun and educational to learn a recipe from France and she was right. It's a wonderful dessert that incorporates Orange Juice and Coffee into the mixture. Check it out....

Provided by BM171676

Categories     Dessert

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 ounces semi-sweet chocolate chips
2 tablespoons butter
2 tablespoons instant espresso (brewed)
1 tablespoon orange juice
2 eggs
2 egg yolks (keep egg whites)
1/4 cup sugar
1 cup whipping cream
1 teaspoon vanilla

Steps:

  • Chill all mixing bowls and utensils before making the mousse to help it set up.
  • Place semi-sweet chocolate chips, butter, espresso, and orange juice in a double broiler and melt on low heat; stirring constantly until melted. Set chocolate mixture in fridge to cool.
  • Blend eggs and egg yolks with sugar at medium speed for approx 2 minutes or until thickened. Add to chocolate mixture.
  • Whip together whipping cream and vanilla until soft peaks form. Fold into the chocolate mixture and blend for 2-3 minutes. Return to fridge.
  • Beat egg whites until soft peaks form.
  • Pour chocolate mixture into a chilled large bowl and fold in beaten egg whites. Chill for 3-4 hours before serving.

MOUSSE AU CHOCOLAT (BELGIUM)



Mousse Au Chocolat (Belgium) image

This recipe was found on www.recipes.wuzzle.org where it was adapted from Everybody Eats Well in Belgium. I'm posting it here as I look forward to the ZWT6! The preparation time does not include the several hours needed for the mousse to firm up in the refrigerator.

Provided by Sydney Mike

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

5 ounces bittersweet chocolate, chopped
1/4 cup coffee, brewed strong
4 large egg whites
2 tablespoons powdered sugar
1/4 cup whipping cream
1 teaspoon dark rum (optional)
2 ounces chocolate, shaved for garnish

Steps:

  • In the top of a double boiler, combine the chopped bittersweet chocolate & the strong coffee, then set it over simmering water, stirring occasionally until chocolate has melted. Remove from heat & let cool slightly.
  • Meanwhile with an electric mixer beat egg whites until soft peaks form, then gradually beat in the powdered sugar & continue to beat until egg whites hold a stiff peak.
  • In a separate bowl, beat whipping cream into soft peaks.
  • Use a spatula to fold the whipped EGG WHITES into the chocolate, & then carefully fold in the whipping cream & the rum.
  • Spoon the chocolate mousse into 4 glasses & cover with plastic wrap. Refrigerate for several hours, so that the mousse has time to firm up.
  • Before serving, garnish with chocolate shavings.

MOUSSE AU CHOCOLAT



Mousse Au Chocolat image

From "Fast, Fancy Desserts", Good Food Magazine, May 1987. Prep time does not include 3 hours to chill.

Provided by JackieOhNo!

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

4 ounces semisweet chocolate
4 tablespoons unsalted butter
4 large eggs, separated, room temperature
1/8 teaspoon cream of tartar
1/2 cup heavy cream, whipped, for garnish

Steps:

  • Heat chocolate and butter, stirring frequently, in top of double boiler over simmering water until completely melted and smooth. Remove from heat and whisk in egg yolks until blended. Immediately transfer to mixing bowl.
  • Beat egg whites and cream of tartar in second mixing bowl until very stiff. Using wire whisk, fold half the egg whites into chocolate mixture. Beat remaining whites quickly to make sure they are smooth and fold into chocolate mixture with rubber spatula.
  • Transfer mousse to serving bowl or individual stemmed glasses. Refrigerate covered until set, about 3 hours. Serve cold, garnished with whipped cream.

Nutrition Facts : Calories 280.1, Fat 28.2, SaturatedFat 16.6, Cholesterol 188.5, Sodium 59.8, Carbohydrate 6.5, Fiber 3.1, Sugar 0.5, Protein 7.1

MOUSSE AU CHOCOLAT



Mousse Au Chocolat image

Make and share this Mousse Au Chocolat recipe from Food.com.

Provided by Mia in Germany

Categories     Dessert

Time 4h30m

Yield 4 , 4 serving(s)

Number Of Ingredients 5

7 ounces dark chocolate
7 ounces whipping cream
3 eggs
1 1/2 ounces sugar, powdered
2 tablespoons water, boiling

Steps:

  • Melt chocolate in bain marie, set aside.
  • Seperate egg yolks from egg whites.
  • Beat egg whites until stiff peaks form, refrigerate.
  • Whip cream until very stiff, refrigerate.
  • Beat egg yolks with powdered sugar, gradually adding two tablespoons boiling water until you get a smooth light yellow cream.
  • Slowly beat creamed egg yolks into molten chocolate. Don't worry if it makes a very stiff glob.
  • Very quickly fold in the stiff egg whites - it might be some beating instead of gently folding in to get a smooth blend! But don't overbeat, just stir in the egg whites with enough vigour to combine choclate cream and whites.
  • As soon as you have a smooth blend, fold in the whipped cream. This time it should be more of a gentle folding inches.
  • As soon as everything is combined and smooth, refrigerate for about 4-6 hours.
  • Serve with any garnish you like :-).
  • Enjoy.

CHOCOLATE MOUSSE



Chocolate Mousse image

So you want to know how to make a chocolate mousse? You've come to the right place! Chocolate mousse is easily achievable right in your own kitchen, and anyone can make it, but you can keep that as your sweet little secret. Don't be intimidated- ever heated milk on the stove? Then you'll find the basic cooking principles for this chocolate mousse recipe to be very similar. Pull this chocolate mousse recipe together with four simple ingredients: eggs, cream, sugar, and semisweet baking chocolate. The only trick is taking care when combining the ingredients - but the Betty Crocker Test Kitchens have made that part easy.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 8

Number Of Ingredients 4

4 large egg yolks
1/4 cup sugar
2 1/2 cups heavy whipping cream
8 oz semisweet baking chocolate, chopped

Steps:

  • Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
  • Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
  • Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving.

Nutrition Facts : Calories 430, Carbohydrate 27 g, Cholesterol 175 mg, Fat 6, Fiber 2 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 24 g, TransFat 1 g

Tips:

  • Use high-quality chocolate. The better the chocolate, the better the mousse. Look for chocolate with a cocoa content of at least 70%.
  • Make sure the chocolate is finely chopped. This will help it melt smoothly and evenly.
  • Use cold cream. Cold cream will whip up more easily and produce a lighter mousse.
  • Whip the cream until it forms stiff peaks. This will help the mousse hold its shape.
  • Gently fold the whipped cream into the melted chocolate. Do not overmix, or the mousse will become grainy.
  • Chill the mousse for at least 4 hours before serving. This will allow the flavors to meld and the mousse to set.
  • Serve the mousse with fresh berries, whipped cream, or chocolate shavings.

Conclusion:

Chocolate mousse is a classic dessert that is easy to make and always a crowd-pleaser. With its rich, chocolatey flavor and light, airy texture, it is the perfect ending to any meal. So next time you are looking for a special dessert, give this chocolate mousse recipe a try. You won't be disappointed!

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