Chocolate Mousse Recipe
An airy mousse with intense notes of chocolate, a crunchy disk of ganache…a cloud of sensations and a play on textures in this dessert, a childhood favorite of our Master Chef Nicolas Cloiseau.
Chocolate Mousse Recipe
An airy mousse with intense notes of chocolate, a crunchy disk of ganache…a cloud of sensations and a play on textures in this dessert, a childhood favorite of our Master Chef Nicolas Cloiseau.
Servings
12 individual servings
Prep time
45 minutes and 1 hour rest
Cook time
No cook time
Chocolate mousse ingredients
225g egg yolks
150g caster sugar (1)
45g water
425g Noir Équilibré 70% Chocolate Bar
570g whipped fleurette cream 35% fat
240g egg whites
60g caster sugar (2)
Chocolate ganache ingredients
180g fleurette cream 35% fat
15g Acacia honey
80g Noir Équilibré 70% Chocolate Bar
30g Ghana Captivant 68% Chocolate Bar
25g Lait Musclé 39% Chocolate Bar
Use La Maison du Chocolat products for this recipe
Ghana Captivant 68% Chocolate Bar
An single origin Ghanaian 68% dark chocolate with notes of sweet and toasted spices, revealing a touch of vanilla.
Noir Équilibré 70% Chocolate Bar
70% dark chocolate made from a blend of fine Caribbean cocoas, with notes of rounded chocolate and roasted nuts.
Lait Musclé 39% Chocolate Bar
39% milk chocolate made of a blend with milky and vanilla notes.
Directions for the chocolate mousse making:
-
Melt the chocolate at 55°C
-
Beat the egg whites adding the caster sugar little by little (2).
-
Heat the sugar (1) and water to 121°C and pour over the egg yolks. Beat until mousse-like texture.
-
Add the melted chocolate then the whipped fleurette cream. Finish with the whipped egg whites.
-
Put in the refrigerator for 1 hour before pouring the ganache on top
Directions for the chocolate ganache making:
-
Bring the cream with honey to a boil.
-
Pour over the previously chopped chocolate. Let it all melt for 2 minutes.
-
Emulsify with a whisk by making small concentric circles until you obtain a smooth and shiny mixture.
-
Pour the ganache at 31°C.
Tip from our Chef: if you do not have a food thermometer, put a little ganache on your lips. At 31°C, you should have a sensation of cold.
Other La Maison du Chocolat recipes you may like
Discover La Maison du Chocolat assortments
Expert Square Case
Case of 20 squares of dark chocolate 66% to discover or rediscover all the subtlety of high-end artisanal chocolate.
Coffret Maison Dark and Milk 24 chocolates
An iconic chocolate collection, featuring ganaches, and pralinés in dark and milk chocolate. Whether it's for you or a gift for someone else, you'll love La Maison du Chocolat's subtle chocolates.
Plain Truffles 90g
La Maison du Chocolat offers its plain chocolate truffles in collections of 2, 13, 35, or 58 chocolates. Our incredibly creamy mousse ganache filling is the sophisticated starting point of these delicious treats.
Twigs Case 9 chocolates
Three pralinés mousse recipes to enjoy in a sun-drenched box: crunchy dark pralinés, coconut milk pralinés and classic caramelized biscuit pralinés.
