Mousse au chocolat: My deep, dark secret

Mousse au chocolat recipeI was always nervous about anything involving egg whites. Even separating eggs seemed beyond me, having watched my mother fuss over a metal device which seemed to make the whole process rather complicated.

Then I met my husband. Separate eggs? Nothing simpler. He just broke the egg and poured it into his hand, capturing the yoke in his palm and letting the egg white run into the bowl below. Let me reassure any clean freaks in the audience: he washed his hands before (and after) performing this egg-cellent feat.

Need to beat egg whites to stiff peaks? No problem. He would take a whisk and a large bowl, add a pinch of salt and then bang those babies to attention. It does take a few minutes and a good arm, which probably explains why I could never manage it – having neither patience nor skill.

I’ve retained the egg-separating trick and now have a mixer to do the egg whites. So, without further ado, here is how you make the best damn chocolate mousse ever.

This recipe is supposed to serve six. It reminds me of another one of my mother’s expressions: “What do they mean? Six midgets?” Suffice it to say that if you are of sound of body and healthy of appetite, and have a sweet tooth, it can also serve four.

I was amazed to discover there are only 3 ingredients (although the eggs are used in two ways) and absolutely no cooking involved. All you need is very fresh eggs and good chocolate.

Ingredients:

  • 1 tablet of dark chocolate – 200 grams
  • 6 Eggs
  • 1 Pinch of salt

Directions:

  1. Melt chocolate in double boiler or on cooktop at lowest heat, then let cool (Use a microwave if you must – personally I dislike this method)
  2. Separate eggs; retain yolks in a medium glass bowl
  3. Add salt to egg whites and beat until they form stiff peaks
  4. Gradually add cooled melted chocolate into egg yolks, stirring well
  5. Using a spatula, gently fold egg whites into chocolate mixture in three batches. Careful not to make the whites fall!
  6. Refrigerate at least 3 hours.
  7. Serve chilled

P.S. My deep dark secret is that recipe is not mine: it’s the one on the back of the Nestlé Dessert Noir.

What’s your favorite dessert, homemade or otherwise? Are you a dab hand with a whisk?

 

17 thoughts on “Mousse au chocolat: My deep, dark secret

  1. Great post! I particularly liked your mom’s quote “six midgets”. I get equally puzzled when I see some recipes claiming that the dish serves more people than I would think. Either I eat too much or their portions are midget size. Loved it!

  2. I will definitely try this. Thank you! A French woman recently told me there were only two ingredients in good mousse. I had my doubts, but I suppose I should never doubt the French when it comes to good food!

    1. I also could not believe it when I heard this. I was convinced there must be cream and butter to be so good. And it’s true about trusting the French when it comes to food – although I tend to enjoy the really simple desserts rather than the fancy confections.

  3. OMG and holy (Indian) cow: I’ve recognized myself throughout your ‘sado’ post, MEL dear… 🙂 My beloved French hubby LOVES la mousse au chocolat NOIR, évidemment… 🙂 mille merci for your yummy topic, young lady! ❤
    * * *
    @"And it’s true about trusting the French when it comes to food…" – have you watched "Chef" by Jon Favreau?… this is 'madness': 🙂

    1. Melanie, thanks so much for sharing the trailer! What an amazing cast and the premise is a must-see for me. Glad you enjoyed the post and to hear that we share a love of chocolate mousse (and presumably – French hubbies!) Cheers!

  4. Oh, you VIXEN, Mel. I had no idea chocolate mousse was this simple. I’m in deep-dark-chocolate trouble now! HAhahahah! Thanks for this awesome post, sis. You know I’m going to make this during the holidays. ::DROOL::

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