Chocolate Mousse

Recipe courtesy Tyler Florence

Rated: 5 stars out of 5Rate itRead users' reviews (42)

RECIPE
COMMENTS & REVIEWS(42)

Cook Time:
5 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 25 min
Inactive Prep: 4 hr 0 min
Cook: 5 min
Total:: 4 hr 30 min

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Ingredients

6 ounces semisweet baking chocolate, chopped
3 tablespoons unsalted butter, at room temperature
3 large eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
Whipped cream and chocolate shavings, for garnish

Directions

Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.

In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.

In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.

Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.

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Comments & Reviews

recipe Chocolate Mousse
sue mahwah, NJ 01-28-2010
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easy and yummy
Rated: 5 stars out of 5

It was my first time and it turned out great! After letting the melted chocolate and butter cool down while I was doing the... other two steps, I had no problem whisking the yolks in. I chilled the bowl for the heavy cream in the freezer, as well as the bowl for combining. Once I got everything together, I was concerned that the texture was too foamy and soft. But, after having it in the fridge for about an hour, and it came out perfect! Firmer and moussier! Read more
recipe Chocolate Mousse
Deborah Rochester, NY 01-26-2010
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OMG!! My first time making Chocolate Mousse...
Rated: 5 stars out of 5

and now I know what all the fuss was about! I did have to "tweak" the recipe just a tad. I was completely out of white sugar.... I used the same amount of brown sugar, and everything was fine. I also decided to add just a couple of teaspoons of instant coffee to the chocolate/butter mixture. I don't think I'll ever look for another recipe, and I'm going to keep tweaking just like I did this time. Tyler... you have never disappointed me!Read more
recipe Chocolate Mousse
Mary Minneapolis, MN 01-19-2010
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Outstanding!
Rated: 5 stars out of 5

I highly recommend this recipe. I topped it with heavy whipped cream and chocolate shavings. My company loved it!
recipe Chocolate Mousse
Dakota Scottsdale, AZ 01-03-2010
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very good very easy
Rated: 5 stars out of 5

I saw the other reviews on the egg yolk step, it is like making an anglaise, just make sure that you have cooled the... chocolate a bit and be constantly stirring and you should be fine with the egg yolks. I used 4oz semi and 2oz unsweetened, and it was really great. If you go with that combination you MUST have fresh whipped cream to counterbalance the bit of bitterness from the chocolate, but if you do it has a great combination effect. Was asked to put this into the rotation of what i create For anyone who thinks it is too firm, make sure not to over whip the cream you are folding in and when combining the ingredients make sure that you are use a very low whisker if you are using a mixer so not to thicken the recipe. For anyone who has "grainy chocolate" melts your chocolate and butter and then set it aside, do everything else then come back to your chocolate and egg yolks so it is cool enough and you should be all set hope that helps!Read more
recipe Chocolate Mousse
Ellen Chicago, IL 01-03-2010
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Easy, rich and decadent!
Rated: 5 stars out of 5

I have never even whipped real cream in my life, and I was able to make this for our New Year's Eve dinner party without a... problem! I followed the other reviewers' advice and skipped the egg yolk step. This recipe yielded about 4 generous servings (in medium parfait glasses) , but you can stretch it out for 6 people by layering the mousse with lots of fresh berries and more whipped cream. It was very rich, smaller servings would have been fine-- a couple of my guests coud not finish even one parfait glass of this mousse. My only complaint is that the chocolate seemed a tiny bit grainy. I used 4 oz Ghirardelli semi-sweet chips and 2 oz. unsweetened baking choc. Did this happen to anyone else? Either way, it was great and Tyler you are the MAN! Read more
recipe Chocolate Mousse
K Newnan, GA 01-02-2010
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OVER THE TOP
Rated: 5 stars out of 5

This mousse was absolutely fabulous! I added a little Amaretto liquor for kick. I'll definitely make it again. Tyler's... recipes rock. Read more