Chocolate Mousse

Recipe courtesy Tyler Florence

Rated: 5 stars out of 5Rate itRead users' reviews (32)

RECIPE
COMMENTS & REVIEWS(32)

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
Colin Toronto, CA 08-03-2009
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Delicious, but a few comments...
Rated: 4 stars out of 5

Made this last night and it was delicious, but here are a few observations: 1. They are very rich and sweet, so good call... about swapping 2 ounces of the semi-sweet for 2 ounces of unsweetened chocolate. 2. You can probably skip the egg yolk step. I tried it once, and even though the chocolate had cooled sufficiently, my chocolate went grainy and seized up when I whisked the yolks in. I tried again without the yolks and everything was fine. 3. After a few hours in the fridge, I found the mousse a little TOO firm, almost like thickened mashed potatoes, instead of being light and creamy as I expected. I'd suggest much less time in the fridge, maybe 30 mins or so.Read more
recipe Chocolate Mousse
Joana Mitchell, IN 06-20-2009
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Rich and smooth
Rated: 5 stars out of 5

This was the first mousse recipe I have tried and I won't try another! This recipe turned out great and the next day it was... the same. Like someone suggested, I substituted unsweetened chocolate for some of the chocolate. It was rich and velvetly in texture. Thanks Tyler for the wonderful recipe!Read more
recipe Chocolate Mousse
Maria Miramar, FL 05-25-2009
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ITS JUST GREAT!
Rated: 5 stars out of 5

This is so simple and delicious.... You can even make it one or two days in advance and nothing will happen to it!!!! Its... just perfect!Read more
recipe Chocolate Mousse
IVETTE SAN ANTONIO, TX 02-14-2009
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LOVE IT - Left out egg yolks
Rated: 5 stars out of 5

I love this recipe. It's the best mousse I've tried to make so far. I did the step with the yolks and they curdled. My... chocolate was likely still too hot. Melted more chocolate and left out the step with the yolks and the mousse turned out exquisite. So if you're worried about the egg yolks, just leave them out. For Valentine's I cut stawberries in slices lengthwise cutting a notch at the top to make hear shapes. Macerated strawberries in a bit of white sugar. When pliable, I lined wine glasses with the strawberry hearts and filled each with mousse. Topped with whipped cream. It was gorgeous and easy to make. Will definitely make again.Read more
recipe Chocolate Mousse
Jodi Madison, WI 01-18-2009
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FANTASTIC!!!
Rated: 5 stars out of 5

I served this mousse in phyllo cups and as a stand alone dessert at a large dinner party and it was a huge hit. Based on... other reviews I used a mix of dark and unsweetened chocolate. Will definitely make this again and again!!!Read more
recipe Chocolate Mousse
Dawn Columbia, MD 12-31-2008
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Amazing!
Rated: 5 stars out of 5

This was my first attempt at chocolate mousse, and I was not disappointed with this recipe! It's very rich, smooth and... creamy, so I served it in small cups. Top with fresh whipped cream dolled up with vanilla and rum extracts and you have yourself a winner. Chocolate shavings are a nice touch as well. Probably one of the best desserts I've made. Super easy, but way too many dishes to clean. :) I had to put this away so I wouldn't eat it all!Read more