Chocolate Mousse Recipe

Chocolate Mousse

Today is not any special day but we will make it a special by making a customize and fuss-free (to make it healthier) a low-calorie dessert for the breakfast, it’s Chocolate Mousse. It’s a rich and elegant dessert that makes any occasion special per se. But after hearing the Chocolate Mousse you would be slightly worried because usually in Classic French-style is made of raw eggs and which won’t you think healthier due to foodborne illness, but don’t let down we have made some changes in the recipe by cooking it at 170 degrees. Chocolate Mousse is a light, airy, and rich dessert that will give a creamy rich feel when you have it and would not let you stop to devour in seconds. It’s a dedicated recipe for people obsessed with dessert; justified sugar, creamy, light, and airy and low in calories, what else one would expect with a balanced recipe. The word mousse has come from foam that is originated in the French. I have written many dessert recipes that you can make in a jiffy; Strawberry Soufflé, Oreo Cheesecake, Dump cake, and Earthquake Cake all these time-saving and the best desserts for the beginners.

Chocolate Mousse Image source Unplash
Chocolate Mousse Image source Unsplash

In Europe there are so many dessert recipes that use the raw eggs, in Japan uncooked eggs are consume, in your favorite mayonnaise too is used. Here the concern is not to neglect the fact of foodborne illness since the raw egg is used in the recipe. 

Raw egg can cause illness especially the risk of Salmonella food poisoning, and won't for babies and pregnant women to consume uncooked eggs, so in this the recipe we will experiment and cook the egg yolk at 170 degrees that will kill harmful bacteria’s and become a healthier and quality option for the breakfast option for all.

For this recipe I would suggest using an electric mixer is the best but if you do not have use hand mixer but don’t let down both will work well. Whisk egg yolk well with the sugar and tempering the egg yolk is a necessary step. Egg yolk provides the richness and the body to the mousse. Heavy cream makes the mousse fluffy and soft cloud-like texture.

This chocolate mousse can also be used for cake topping, pie, tart filling, but use it for the topping is best not for filling also garnish your tiny cupcakes. Always serve chocolate mousse chilled, it tastes the best. So if have made it ahead chill it over the night which brings a softer consistency.

You can experiment with the flavour of this dessert; to make it less intense chocolate flavour use semi-sweet chocolate or for more intense add 1tablespoon of cocoa powder depending on your taste. Also, an idea is to use peppermint extract for flavour and finish the garnishing with finely crushed candies and I have garnished with the nuts. Adjust the sweetness with the increase or decrease the quantity of sugar but adhere to granulated sugar is preferable, a few use caster sugar that to bring the softness. Salt used in this recipe is to bring out the taste but it’s optional.

The best chocolate mousse is always light and airy yet rich. In Classic French version, egg white uses the bring the volume and yolk for creaminess and this recipe calls for full attention while making it.

Chocolate Mousse
Chocolate Mousse
An easy two ingredients version is also there but not as popular as French, you just need whipped cream and Ganache no need the uses of eggs. Whip the cream to form the medium peak, next gentle fold in ( mixing two ingredients well) the cream with ganache. For this job, a flat spatula will work the best for uniform mixing. Serve it cold with chocolate shelves, don’t forget topping with whipped cream. This chocolate mousse is the fastest and finest dessert to be made in a hurry.

Ingredients for Chocolate Mousse:

125g (4.5oz) dark bittersweet chocolate, (chopped)
1/2 cup (50g) sugar
5 eggs, yolk, and white separated
3 1/2 tbsp unsalted butter, (room temperature)
2 1/2 cups (500ml), heavy cream (1/2 cup for decoration)
1/4 tsp salt
2 tsp vanilla extract


Take a medium-size mixing bowl of a stand mixer, whip the sugar and egg yolks on high speed until pale and fluffy; it will take about 2 minutes.
Take ¾ heavy cream and salt in a saucepan warm on stove over low heat and do not let it boil. Carefully pour this warm cream into the mixture of egg yolk and sugar and continue whisking; this will temper the egg yolks.

Pour back this prepared mixture into the saucepan, cook over low flame stirring continuously until it reaches a thick consistency if you check the temperature with a thermometer it will be on 160 degrees. All this process would take about 3-5 minutes.

Off the flame and add chocolate, butter (if you don’t want the intense flavour of chocolate use semi-sweet chocolate) and vanilla (use a good amount of vanilla extract for the intense flavour and it really compliments well with chocolate), stir until chocolate melt and incorporate to the mixture if chocolate doesn’t melt then reheat the mixture over the low flam but stir constantly. Now transfer this mixture into a bowl and let it cool for about 15 minutes and this time it will reach at the 70 degrees temperature, do not let it too cold it starts to harden and become set that will end up lumpy.

Uses a bowl that has been put in the fridge to get chilled to whip the remaining heavy cream to form stiff peaks and fold in all the cream into the prepared mixture, mix well. Spoon or pipe the mixture into the dessert cups and cover it with the plastic wrap, chill for at least 2 hours or over the night is best. Whip the remaining ½ cup cream with 1 tbsp of sugar and finish with the garnishing of the chilled dessert before serving it can be left out at room temperature but best served cold. Sprinkle the shaved or grated chocolate if you like to or sprinkle cocoa powder. Enjoy!!! 

You can keep it well in the fridge (covered) for about 3 days, it will lose volume but the taste of your chocolate mousse will remain the same.
Note: If the mixture looks clumpy sieve it and return to the saucepan.





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