Mousse au Chocolat

January 28, 2013
Mousse au Chocolat

Author Notes: Ok - this is not my recipe. This is pretty much the recipe from the back of plain ol' chocolate bars in France, and honest-to-goodness, it's the one most Parisians use. I swear! It's dead simple to make (the hardest part is remembering to leave the butter out to soften), but it always impresses. My kind of recipe.erin e k

Makes: one big bowl


  • 7 ounces dark chocolate (200 g)
  • 1/2 stick softened butter
  • 6 eggs
  • pinches salt
In This Recipe


  1. Melt the chocolate with a spoonful of water. In a pinch (ok, always) I do this in the microwave. Add the butter and mix well.
  2. Separate egg whites from yellows; add yellows one by one to the chocolate, mixing well after each addition.
  3. In a separate bowl, whip egg white with a pinch of salt until stiff peaks form. Add egg whites to the chocolate and fold delicately (delicately!) for a light and airy mousse. Under-mix rather than over-mix.
  4. Chill in the fridge for 2 hours or so and pull out after dinner. Ta-da!

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