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French Chocolate Mousse Recipe

French Chocolate Mousse

Tyler Florence

2000 Television Food Network, G.P. All Rights Reserved.

Show: Food 911Episode: Oy--Oysters in NYC/ Mousse Mishap in Jericho NY"

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

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  • on April 20, 2012

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    I think I did something wrong with this recipe. I think I maybe cooked the egg yolks a bit... that I did not let the chocolate cool long enough before adding the yolks. other than the chocolate getting Very Thick when I added the first yolk, the rest worked wonderfully, and my husband liked it very much. although he did ask if I could make it a "little lighter and fluffier" next time.
    I have made this recipe several times more now, and I have had great success with it... so yes, it was my fault for cooking the eggs the first time by not letting the chocolate cool enough. It is a bit of work, but TOTALLY worth it to get this fantastic mousse

    I also made extra whipped cream to top it with.

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  • on July 21, 2011

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    Very good!

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  • on February 15, 2011

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    I'm a beginner and made this recipe. Unfortunately, something went wrong at the end. I ended up with a flavorful mousse - but small chunks of truffle tasting chocolate. I'm guessing I let the chocolate sit too lang before folding it into the egg whites/cream. Good news is that the mousse was still great and I simply told my guests it was a truffle chunk mousse and they loved it.

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  • on August 26, 2010

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    This was much easier than I had anticipated, despite the multitude of dishes it created. I discovered in the middle of making this that I was out of cream of tartar...I substituted some lemon juice and this worked fine without any change to the taste. I also added a little bit of Tia Maria to the chocolate while it was melting and this only enhanced the flavour. A very good dessert and loved by all in my house.

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  • on June 24, 2010

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    About the egg whites. You can make a simple syrup 1/2 cup sugar 1/2 cup water and add slowly as soon the egg whites become stiff. This way the marinque last longer. As about the mousse is the best !!!!

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  • on April 04, 2010

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    I made this for a dinner party, and everyone raved about it! Totally worth the multitude of dishes it created to make it. I will definitely make this again when I'm trying to impress.

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  • on March 26, 2010

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    This was excellent, very light, not too sweet, just right.

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  • on September 11, 2009

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    So, two of us finished this off in less than 2 hours. I used semi-sweet chocolate chips for the chocolate and left out the vanilla and final sugar in the cream because I didn't feel like whipping more (I did it all by hand with a whisk, and it was a truly beautiful mousse. It was very light and fluffy, nothing like frosting or pudding. Since I did it by hand and felt it was easy, I can only imagine how much easier it would be with a mixer. I highly recommend this recipe.

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  • on July 16, 2008

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    Everything cooking basic Chocolate Mousse should be: fun, easy enough for almost anyone to follow yet requiring a cooks touch for presentaton and taste perfection, and like all chocolate mousse, delecious.

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  • on April 29, 2008

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    I made this recipe for a coworker who lived in France at one time. She said it was as good as any mousse she had in France. I take that as a high compliment. Everyone loved it. I also made it sugar-free and it was fantastic. I have a new favorite dessert. Once you get rolling, it goes very quickly and you're done before you know it.

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