Chocolate Mousse Recipe

Gourmet Recipe: Homemade Chocolate Mousse

Our Chef Nicolas Cloiseau, Meilleur Ouvrier de France Chocolatier, invites you to make his favorite childhood dessert, French chocolate mousse. It’s a treat that is especially delicious around the festive period, but can be made all year round for the perfect end to a meal with friends and family. In this classic recipe, you’ll learn how to make the lightest and fluffiest mousse topped with a layer of delicious ganache. Follow the instructions below for an easy method to create a show-stopping dessert. 

For 12 individual mousses

PREPARATION: 45 minutes

Chocolate Mousse Ingredients

225g of egg yolks / 150g of n°1 caster sugar / 45g of water / 425g of Noir Equilibre Bar 66% / 570g of whipped cream 35% fat / 240g of egg whites / 60g of n°2 caster sugar

Preparing the Chocolate Mousse

Melt the couverture chocolate at 55°C.
Beat the egg whites by gradually adding the n°2 caster sugar.
Cook the sugar n°1 and the water to 121°C and pour over the egg yolks. Whip with a mixer until very frothy.
Incorporate the melted chocolate then the whipped cream. Finish with the whipped whites.
Store in the fridge for 1 hour before pouring the ganache on top.

Chocolate Ganache Ingredients:

180g whipping cream 35% fat / 15g acacia honey / 80g Noir Equilibre Bar 66% / 30g Noir Bar 74% / 25g Lait Muscle Bar 40%

Preparing the Chocolate Ganache:

Heat the cream to the boil with the honey
Pour over the previously crushed chocolates. Leave everything to melt for 2 minutes.
Emulsify using the whisk in small concentric circles until you obtain a smooth and shiny mixture.
Pour the ganache at 31°C over the chilled mousse.

Tip from our Chef: if you don't have a food thermometer, put a little ganache on your lips. At 31°C, you should feel a cooling sensation.

Create a classic French chocolate mousse

There’s nothing that seizes the taste buds more than a dreamy chocolate mousse. All you’ll need is a stand mixer to fold the flavors together and help the mousse develop its perfect form. You’ll be amazed at what you can create right in your own kitchen with just a large bowl and spatula. When you follow the tried-and-tested method above, taking care to separate, simmer and stir the mixtures carefully, you’ll get a dessert that will become a firm favorite at Christmas time or after any gathering of friends. If they haven’t had enough chocolate with this delicious mousse, why not let them indulge in a box of Christmas assorted chocolates, or open a Christmas chocolate gift basket to share. If you’re hosting a meal with wine, then check out our perfect chocolate wine pairing guide to match every type of La Maison du Chocolat sweet creation. 

Discover the finest chocolate to use in your mousse

As with all of our chocolate Christmas dessert recipes, the secret lies in the high standard of chocolate we produce here at La Maison du Chocolat. It’s the same delicious chocolate we use for many of our Christmas chocolate giftsand advent calendars so you can be sure it has the finest qualities for a mousse. Our famed Noir Equilibre Bar of chocolate is used in both the mousse and the ganache topping. You can enjoy a combination of three chocolates in the ganache including our 74% Noir Bar, as well as our Lait Muscle Bar which also makes an appearance in our beautiful Xmas cookies recipe. With added honey and cream to balance the sharpness, this mousse is a delightful chocolate Christmas dessert recipe that will win over anyone lucky enough to be served it. The recipe makes 12 individual mousses, but there’s no reason why you can’t double up the cups with an extra serving each to deliver a flavor sensation for each guest. It’s already a given that your loved ones will want a second helping anyway, especially if they love chocolate or baked treats!