If you need a luxurious dessert, look no further than chocolate mousse. But don’t think that this delicious treat is only for the professionals. Chocolate mousse is actually a really simple treat that will always wow your guests or date. (Or a perfect treat for you, because you deserve it!) This recipe is also dairy free, and gluten free, just be coincidence. So if you have some party guests who normally can’t participate in dessert, not to worry!Jump to Recipe
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Thank the French for Chocolate Mousse
With both chocolate and mousse being French words it’s obvious that this yummy dessert comes to us from France. The word Mousse is a french term meaning “foam”, and mousses in general can be flavoured in a variety of ways. Sweet or savoury, anything for chocolate to fish. Many fancy meat based patés that you’d find on cheese boards are actually mousses. But the foam part traditionally comes from whipped egg whites. That’s why when you eat a really good mousse it’s full of little bubbles, and has a light texture.
The flavours, like chocolate, are added to the other half of the mixture, consisting of the eggs yolks mixed with sugar. Then the two parts are gently folded together and chilled.
Chocolate mousse gained popularity in the US around the 1930s, when chocolate puddings were popular as well. Sort of the way that Jell-O was popular with high class society as well as the everyman. You could have fancy french chocolate mousse at a party or serve Jell-Os instant chocolate pudding at your kids birthday party. It was considered a pretty basic part of the culinary world. The early 1900s were sort of weird, but we got some fun food trends so it’s all good.
Mousse in My Life
My mom didn’t buy us snack packs or pudding when we were kids. Partly for the sugar, but also because of the excess packaging. So I wasn’t introduced to chocolate mousse until I was a bit older, and had it at a restaurant. I instantly loved it! It was like someone had figured out how to get ice cream to stay in it’s perfect soft stirred up state without melting into soup. Amazing! And as I’ve grown I have found that it really is the perfect dessert to have in your back pocket. Most people like it, and with more and more people being diagnosed with dairy and gluten intolerance, chocolate mousse can let all your guests participate in dessert.
Choose your Chocolate
For this recipe I’m using Hummingbird Chocolates Baking Chocolate Bricks, and I’ve divided the mousse into individual ramekins. You can use any chocolate you like, but I will recommend a chocolate with a cacao content of 70% or higher. If you use a sweeter chocolate, then you’ll need to reduce the amount of sugar you use to prevent a cloying sweetness. Ramekins are great for serving mousse, but you could also use stemless wine glasses for a fancier look. And really, any vessel will work! So don’t stress if you’re serving your mousse in bowls, or mugs, it’ll be delicious either way.
Since we’re coming into Autumn now, it feels like more warm and chocolatey recipes are needed. Check out this Rich & Creamy Drinking Chocolate to curl up under a blanket with. Or try this Chocolate Chili, great for cold weather meal prep!
- 250 g 70% Dark Chocolate
- 110 ml Espresso Hot
- 1/4 tsp Almond Extract
- 1/4 tsp Salt
- 4 Eggs Divided into Whites and Yolks
- 3 Tbsp Sugar
- Begin by melting the chocolate. You can do this in a bowl over a pot of water, or in the microwave. While the chocolate is melting, prepare the espresso.
- When the chocolate is nearly melted, prepare the egg whites. In a medium bowl, combine the egg whites with the sugar. Whip using a hand held mixer or using a stand mixer, until the egg whites form stiff peaks. This can take about 2-5 minutes. Room temperature egg whites will give better volume, and a very clean bowl will allow them to fluff up faster. (Any residual fat that might be left in a mixing bowl will make it harder for the egg whites to fluff up)Once the egg whites are hold stiff peaks, set them aside. Now your chocolate should be melted.
- When the chocolate is melted, make sure the espresso is still quite hot, and pour it into the chocolate. Stir with a whisk quickly to emulsify the coffee and chocolate. Add your salt and Almond extract now as well.
- One at a time, add the egg yolks into the chocolate mixture, whisking quickly and thoroughly after each one.
- Finally you need to combine the fluffy egg whites with the denser chocolate mix. To begin, you will need to make the two mixes have a more similar texture. To do that you will "sacrifice" about 1 cup of your fluff to the chocolate. Simply scoop out the 1 cup from the egg whites, and stir it into the chocolate. you're not folding here, just stirring it in, to loosen the chocolate.
- Now in three parts add the whites into the chocolate, and gently fold it together. Once the first part is nearly mixed in, add the next and repeat.
- Once your mix is homogeneous divide it into your serving dishes, cover with plastic, and chill in the fridge for at least one hour before serving. These will store in your fridge for up to a week.