Gourmet Recipe: Homemade Chocolate Mousse

Our Chef Nicolas Cloiseau, Meilleur Ouvrier de France Chocolatier, invites you to make his favorite childhood dessert, chocolate mousse.

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.