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?

 

19 comments

  1. davidprosser · October 9, 2014

    Pure decadence Mel. In this house it should feed 1 ‘cos anyone else touching it is dead meat !
    xxx Huge Hugs xxx

    • MELewis · October 9, 2014

      Cheers, David! Clearly sharing is overrated when it comes to chocolate. Bises xx

  2. Nicholas C. Rossis · October 9, 2014

    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!

    • MELewis · October 9, 2014

      Merci! It’s good to know that our family is not the only one with giant-sized appetites. 🙂

  3. A Crooked Mile · October 9, 2014

    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!

    • MELewis · October 9, 2014

      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.

  4. Mélanie · October 10, 2014

    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': 🙂

    • MELewis · October 10, 2014

      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!

      • Mélanie · October 12, 2014

        you’re very welcome – avec joie et amicales pensées… ❤
        * * *
        @"and presumably – French hubbies! – yes, indeed… 🙂

  5. Food,Photography & France · October 10, 2014

    Very good recipe that never fails…:)

    • MELewis · October 10, 2014

      The only kind! And if it’s good enough for a foodie like yourself…

  6. wanderingcows · October 11, 2014

    That really surprised me. Only 3 ingredients. Might be worth a try at a dinner party soon then.

    • MELewis · October 11, 2014

      Absolutely! Well worth it (but maybe try some just for yourself first!) 🙂

  7. peakperspective · October 19, 2014

    Chocolate: could there be a better word uttered on the planet? The perfect sentence would have to be, “Would you like some?”
    Great recipe!

    • MELewis · October 20, 2014

      Yes, it does seem to transcend cultures and break down barriers. The only answer to that question is ‘oui’!

  8. Pingback: 100 things to enjoy in France | FranceSays
  9. BigLizzy · October 28, 2016

    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::

  10. nessafrance · October 14, 2018

    I have always loved any dessert with chocolate in. And, boringly, I always choose them when we eat in a restaurant – chocolate mousse being one of my favourites. I haven’t made one for a long time, so your post will spur me to prepare one again. Interesting that you use 6 eggs; my recipe uses 4. I must try it with 6.

    • MELewis · October 15, 2018

      It is hard to say no to chocolate, n’est-ce pas? Do try 6 eggs — it’s a clear winner!

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