Nothing ends a meal quite as magical as a rich, yet light, French chocolate mousse. Today I want to share how to make a mousse au chocolat like the French. The term “mousse” in French means foam, which aptly describes the light and airy texture of this delightful dessert.
Use the best quality dark chocolate you can find, as there are only 4 ingredients in the recipe, so the taste of your chocolate can shine. Traditional recipes require eggs, but here is a simplified version using a whipped cream base.
How to Make French Chocolate Mousse
Here is my French mousse au chocolat recipe.
- 10.5 oz (300 grams) bar of dark chocolate, chopped
- ⅔ cup of whole milk
- 1 ¼ cup heavy cream
- ½ cup powdered sugar
- Make a bain-marie by placing a small pot of boiling water (about ¼ of the pan full) on the stove, with a larger metal bowl on top, taking special care not to allow water vapor to escape. In the bowl on top, place the chopped chocolate and the milk together until the chocolate melts. Remove from heat once melted and mix together gently with a spatula.
- Let cool slightly at room temperature.
- In another bowl (using a mixer or by hand), whisk together the heavy cream and powdered sugar, whipped until stiff.
- With a spatula, gently mix the warm chocolate mixture together with whipped cream, folding gently to make sure that the mixture does not deflate.
- Place directly into your serving dishes and let chill for at least 30 minutes.
Et voilà! Bon appetit!
History of Chocolate Mousse in France
Chocolate mousse, a classic French dessert, has a rich history that dates back to the 18th century. The exact origin is unclear, but it is widely believed to have been created in France. The earliest known recipe for chocolate mousse appeared in a cookbook by Menon in 1755.
The popularity of chocolate mousse grew rapidly, and it became a staple in French patisseries and households. Its simplicity and decadence made it a favorite among both home cooks and professional chefs.
Today, chocolate mousse is enjoyed worldwide and is often served in various forms, including in cups, as cake fillings, or as part of elaborate desserts. Its enduring appeal lies in its velvety smooth texture and intense chocolate flavor, making it a timeless treat in the world of French cuisine.