Dorie Greenspan's Top Secret Chocolate Mousse (Mousse au Chocolat)

By Sarah Jampel
June 19, 2017
11 Comments


Author Notes: No funny business here: This chocolate mousse is simply melted chocolate that's thickened with egg yolks and lightened with whipped egg whites. Like your favorite chocolate bar is frolicking among the clouds.

If you're comfortable whipping egg whites and incorporating them gently, as to not deflate that hard-earned air, then the recipe will be a cinch. Perhaps that's because Dorie, when she implored her friend Martine for the ingredients and instructions, was handed a Nestlé chocolate bar: All of the information was on the back.

This recipe is from Around My French Table (Houghton Mifflin Harcourt 2010).
Sarah Jampel

Makes: 4 servings

  • 3 1/2 ounces bittersweet chocolate, chopped
  • 3 large eggs, separated, at room temperature
  • pinches salt
  • 2 1/2 teaspoons sugar, divided
  • 3/4 cup heavy cream, chilled
  1. Melt the chocolate in a medium heatproof bowl placed over a small pot of simmering water. Stir until the chocolate is melted and smooth.
  2. Remove bowl from water, add the egg yolks, and whisk until smooth.
  3. Using an electric beater, beat the egg whites and a pinch of salt until you have soft peaks. Gradually add 1 1/2 teaspoons sugar, beating constantly, until whites are glossy with medium-firm peaks.
  4. Use a spatula to fold 1/4 of the egg white mixture into the chocolate mixture to lighten it. Then fold the remaining whites into the chocolate until just incorporated, being careful not to overmix or deflate the mixture.
  5. Divide mousse among 4 bowls. Cover and chill until set, about 4 hours (and up to 1 day in advance).
  6. When ready to serve, beat the cream with the remaining teaspoon of sugar until soft peaks form. Spoon over mousse, sprinkle with chocolate shavings, and eat.

More Great Recipes:
French|Chocolate|Dessert

Reviews (11) Questions (0)

11 Comments

Aditi December 10, 2017
I also faced problems with the egg yolks making the melted chocolate seize, so my mousse also came out dense and gritty. I then did some online research to troubleshoot - apparently ways to avoid this include 1. Melt the chocolate with a little espresso/oil/water/butter so that it “accepts” the yolks better; 2. Make sure the eggs are at room temperature; 3. Whip the egg yolks with a little sugar until they fall in thick ribbons. I tried again using all three, and my mousse was smooth, airy, and pourable before chilling.
 
vrinda July 23, 2017
Thanks<br />but I don't think so because the eggs would have scrambled.<br />I managed to get it all folded in but what a job !!!!!!!!!!<br />I ended up putting it back on hot water to incorporate the first of the whites just to get it going...but 'gently' was far from it !
 
vrinda July 23, 2017
Impossible to follow these directions !<br />Just tried to make this and wasted all the chocolate and eggs<br />1. once you add yolks to melted chocolate the mixture coagulates beyond belief<br />2. trying to fold in a little of the egg white mixture is quite difficult into this hardened chocolate.<br />Either Dorie didn't explain well enough how to 'manage' the cooled chocolate mixture or somethings wrong with her recipe<br />Very disappointed !!!!<br />
 
Author Comment
Sarah J. July 23, 2017
I'm so sorry this didn't work out for you, vrinda! I'm happy to troubleshoot if you like. I'm wondering if the chocolate was perhaps too hot?
 
Doris L. July 17, 2017
Add this today and was not impressed. The addition of the eggs yolks to the melted chocolate made it harden. It was then difficult to incorporate the beaten whites "gently". Very rich and not as fluffy as other mousse recipes I've made. Not a keeper in my opinion
 
Marilou June 26, 2017
I am also interested in understanding what to do with the 3/4 cup of cream?<br />
 
Author Comment
Sarah J. June 26, 2017
Ah, sorry about my misleading headnote!! The cream is just to whip for a garnish.
 
Marilou June 26, 2017
Thank you! That's good news, more chocolate taste for the mousse :-)