Only 2 ingredients are needed to prepare this delicious French chocolate mousse. No dairy products and no sugar added; all you need is dark chocolate and eggs. So simple and so tasty! The only downside is that you should allocate about 4 hours to chill the mousse before serving.
In small individual glasses, the chocolate mousse will be perfect for a cafe gourmand!
French Chocolate Mousse
Use very fresh eggs and do not refrigerate the mousse for more than 24 hours. I recommend keeping the mousse in the freezer if it needs to be stored for an extended period of time.
Ingredients
- 200 g dark or milk chocolate chips or break chocolate into small pieces
- 6 fresh eggs (at room temperature)
- 1 pinch salt
Instructions
- Melt chocolate in a microwave (or use a double boiler) until the chocolate is completely melted. If you use a microwave: put the chocolate in a large microwave-safe bowl, microwave for 25 seconds, then stir. Microwave for 25 more seconds and stir again. Continue microwaving and stirring until the chocolate is liquid, smooth, and shiny.
- Separate egg yolks from the egg whites. Add egg yolks in melted chocolate and mix well.
- Whisk egg whites with salt until stiff.
- Carefully fold the egg whites into chocolate using a spatula.
- You should have a smooth and fluffy mousse.
- Divide the mousse among individual glasses. Refrigerate your dessert for 4-6 hours.
Three Layer Chocolate Mousse
Dark chocolate, milk chocolate, white chocolate… Each layer has different taste and texture. You can use any size glasses you desire. And of course, as always, I choose mini portions. Ideal for a Cafe Gourmand.
Three layer chocolate mousse
Ingredients
Dark chocolate ganache
- 120 ml heavy whipping cream
- 100 g dark chocolate
Milk chocolate mousse
- 100 g milk chocolate
- 2 eggs
- 1 pinch salt
White chocolate mousse
- 150 ml heavy whipping cream
- 100 g white chocolate
For garnishing
- 6-8 fresh raspberries
Instructions
Dark chocolate ganache
- In a small pan, boil the heavy whipping cream. Pour the boiling cream over the dark chocolate. Wait for one minute and mix it until the mixture is smooth.
- Divide dark chocolate ganache among six glasses. Refrigerate for one hour.
Milk chocolate mousse
- Separate egg yolks from the egg whites.
- Melt milk chocolate in microwave until the chocolate is completely melted. Add egg yolks in melted chocolate and mix well.
- Whisk egg whites with salt until stiff.
- Carefully fold in the egg whites into chocolate.
- Remove glasses from the fridge, spoon the mousse over the chocolate gonache and chill for another hour.
White chocolate mousse
- Bring the heavy whipping cream to a boil. Pour the hot cream over the white chocolate. Wait 1-2 minutes until white chocolate melts.
- Whisk until smooth. Place white chocolate in the fridge for about 45 minutes. Chocolate should chill completely but at the same time still liquid.
- Beat the chilled chocolate until soft foam.
- Using piping bag or small spoon, spread the mousse into the glasses.
- Refrigerate your dessert for 4-6 hours.
- Before serving, garnish each glass with fresh berries. If the portion is mini, you can cut raspberries into 2 pieces.