I figured out how to make this French chocolate mousse years prior, while working at Piret’s, a French-style café in La Jolla, California. The consistency is light, fantastic, velvety, and goodness so chocolatey.
I’ve had a wide range of variants of mousse in my time, and this one is such a ton better than the others I’ve attempted! It is anything but a custard, chocolate whipped cream, or a slim, runny pudding. Not a chance. This is past anything like that. It’s extraordinarily rich and wanton, however light as a cloud.
Need more to fulfill your sweet tooth? Discover how to make creme brulee! In the event that you need an occasion dessert, look no farther than my unbelievable Southern walnut pie. Furthermore, in case you’re actually wanting chocolate, unquestionably take a stab at preparing some chocolate truffles.
In a hermetically sealed compartment, the mousse will remain new for 2-3 days in the fridge. On the off chance that your pastries are in serving glasses and you need to refrigerate them, just cover them firmly with cling wrap.
This formula was one of the initial ones I distributed on this site, back in 2013. In those days, I distributed my family or undisputed top choice plans, yet there wasn’t quite thought into composing the directions well.
- 8 oz top quality semi sweet chocolate
- 10 egg yolks
- 1/2 cup sugar
- 1 tbsp orange extract (See Note 1)
- 2 cups heavy cream
- 1 tsp tsp vanilla
- Chop the chocolate and melt it in a metal bowl over hot water, stirring occasionally. (See Note 2)
- Beat the egg yolks and sugar until the mixture is fluffy and light. Save egg whites for other use.
- Using an electric mixer on slow speed, beat the melted chocolate into the egg-sugar mixture a little at a time until just combined, working quickly so the chocolate does not harden. Beat the mixture on medium speed for 2 minutes. Reduce the speed to slow and blend in the orange extract. Set the mixture aside.
- Using a chilled bowl and beaters, whip the cream until it forms very stiff peaks, incorporating the vanilla as you beat. Using a whisk, fold half of the whipped cream into the chocolate mixture, blending completely to lighten it. Using a chopping motion with a spatula, fold in the remaining whipped cream.
- Refrigerate the mousse at least 8 hours or overnight (don’t skip this step or the mousse won’t have the proper consistency) and spoon or pipe into dessert bowls to serve. Feel free to top with shaved chocolate and serve with strawberries (optional).
- The mousse will keep refrigerated for 2 to 3 days. This batch yields 10 servings.
- Feel free to substitute the orange extract for Piret’s original choice, 1/4 cup Grand Marnier.
- I placed the chocolate pieces in a microwave dish and gave it a few 15 second blasts on high and stirred in between until smooth and melted.
Calories: 357kcal | Carbohydrates: 26.6g | Protein: 4.1g | Fat: 28g | Saturated Fat: 16.3g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 8.9g | Cholesterol: 211.3mg | Sodium: 27.2mg | Fiber: 1.4g | Sugar: 24g