Hello! This was easy to make. Garnish with chocolate shavings and whipped cream before serving. May you please help me, when I add the egg to the chocolate the chocolate hardens and becomes moldable, I did it just like the recipe said is there anything I can do? Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. I’m French, so I grew up with this classic dessert. Looking at the ‘how to make’ photos, I realize now that I beat the yolks before adding them. In this receipe, the eggs are not cooked- any concern around the raw eggs in the recipe? Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. plz help. Place the 6 lined rings on a flat tray lined with baking paper at room temperature for the chocolate to set. Continue beating until the cream holds medium peaks. I need to make 24 mini size servings for a party, each 1/3 c size. Is it possible that I added the yolks too soon??? Thanks Jenn – saved me buying something I won’t use anywhere else. I was unable to finish a small portion and was hit with a strong taste from the vanilla and too much sugar. This Easy Chocolate Mousse recipe is the perfect dessert for your next dinner party. I always use ghirardelli dark chocolate for a sinfully rich and decadent flavor. In another medium bowl, beat the egg whites until foamy. It is pretty to serve and a treat to eat! Dollop the whipped cream over the mousse and top with chocolate shavings. Exclusive TV sneak peeks, recipes and competitions, Episode guide | Cook like an Italian with Silvia Colloca, Why Thanksgiving is a holiday worth hijacking, The eternal appeal of 'doorstopper' slices. If so, what would you use, how much would you use, and when would you add it? The key is scaling back but... Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. This is the perfect dessert for a dinner party because its fancy and sophisticated but is easy and is made ahead of time. I used 70% Lindt chocolate because that’s all I had on hand, but I added an additional 2 tbsp of sugar to compensate – it worked out perfectly. If you are using chocolate with vegetable fat (compound chocolate) just melt the chocolate. Glad you liked it! I chose this recipe because of the easy instructions, and it was delicious. Divide the end-result mixture between four small glasses and refrigerate for at least 5 hours. Can I add a peppermint flavor to this? You can add extra whipped cream and a cherry on top if you desire. Please report back if you try it! (I don’t have any at home.). Up to a few hours before serving, whip the cream until it begins to thicken. Whipped cream is always a good choice and adding some chocolate curls or shavings really adds to the “wow” factor. Heat 2/3 cup of the heavy cream until very warm, but NOT boiling (you can do this in the same pan you boiled the water… It has a good taste, but a weird almost salty aftertaste. Serve immediately or refrigerator until ready to serve. You can also have it in elegant-looking glassware and top it with chocolate, fruits, and other toppings. Quick and easy..Loved it. Note: Chocolate mousse is made with raw eggs. Special thanks to, The secret to a gorgeous evenly cooked turkey is trussing. The mousse has a deep, smooth, chocolate flavour, is extremely light and fluffy and melts in your mouth. made this for my foodie in-laws and everybody loved it! For those who want to explore other flavors, fruit purees, juices, or syrups can be utilized. Place chopped chocolate into a mixing bowl. Hi Donna, Did you make any adjustments to the recipe? Time to get crafty in the kitchen! I would recommend adding half the sugar. | All vegetables are medium size and peeled, unless specified. Notify me of follow-up comments by email. If you were to add the eggs to the sauce pan you’d likely end up with scrambled eggs. One reader did mention that she tried it with good quality chocolate chips and was happy with the result, so it may be worth a try. How to serve chocolate mousse. This chocolate mousse got rave reviews today at my Easter dinner. When adjusting quantities for number of servings it is difficult to reconcile the ingredients with the instructions. I’d recommend sticking with bar chocolate here. Store any leftover mousse in an air-tight container for up to three days in the refrigerator. So yummy! Kirsten Tibballs . Then add in the sugar a little at a time while beating. Did you beat the egg whites and sugar until stiff peaks formed? Hi Sammy, The butter smoothes out the flavor – I highly recommend using it. When you subscribe to our amazing and delicious weekly newsletter. The recipe was uncomplicated, decadent and a big hit. Don’t let the French name fool you: chocolate mousse is one of the easiest desserts to make. How far ahead can the mousse be made? I had to add a bit of heavy cream to the chocolate/butter mixture as it was not as silky as you would get with baking chocolate. I made this last night for friends, and it earnt rave reviews! Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Hi Z, You could replace the vanilla extract with peppermint extract (and double it to a full teaspoon). I also used chocolate with 50% cocoa and this mousse was wayyyyy too sweet. I like that your recipes try to use metric measures but in this case you are using grams to measure sugar and instructions refer to adding cups of sugar. Yum! Place the butter in a medium microwave-safe bowl. 25 min. Hosting a dinner can be stressful with having to get the house clean, table set, the dinner ready… it’s really nice to be able to at least make the dessert the day before so you have one less thing to worry about. Recipes taste best the way you have it with both cream and separated eggs. The chocolate mousse is rich, silky, and smooth. Phenomenal. Carrot Sheet Cake With Cream Cheese Icing, Pistachio Ice Cream (With Real Pistachios). Hope you enjoy the mousse! This mousse recipe came out denser than what I would’ve liked. I have experimented with adding a hit of coffee or booze to enhance the flavor; both versions are good but the family consensus is that plain chocolate is best. Gradually beat in 1/4 cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). I did have to change the whipped cream to a “sturdy” whipped cream as I needed the mousse to withstand 4 hours outside of refrigeration. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. The perfect ending to any dinner. Using a rubber spatula, fold the egg yolks into the cream. Can I adjust the recipe or should I just run back out to the store? Maximum of 8 folds. Skill level . To find out more, including how to control cookies, see our privacy policy. Add the sugar and whip to medium peaks. Made this for dessert last night. However your instructions utterly failed to mention the amounts of ingredients used to create this dish. Coconut shavings are an excellent topping as well. It is crucial that you use chocolate that is meant for cooking. I bought your book after making your French Apple Cake (unbelievably delicious) and your chocolate cake from there is now our favourite chocolate cake ever. 2. I may try with dark chocolate next time to cut the sweetness a bit. Made this today for our family’s Yom Kippur break fast dessert. I made it and it turned out. How would this recipe turn out without the eggs? Could you add less chocolate for a more mild chocolate flavor? Keep it simple! ★☆ Your email address will not be published. The regular sugary made it very grainy. I don’t think you added them too soon because if you had, you would have chunks of cooked egg in the mousse. Do you know if the same recipe can be substituted for white chocolate instead of regular? thank you. I don’t think you could go wrong either way, Lorene. This could cause the eggs to seize up when added. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). I tried this recipe for my daughters birthday. I topped it with some berries as well as the whipped cream topping (also unsweetened). Like what we have said earlier, mousse can be served in various ways. This mousse was easy enough to make, but the taste was far too sweet for my liking. Heavy cream and heavy whipping cream are slightly different but totally interchangeable here. It’s really its own food group for me. Fast, easy, delicious, and a real show-stopper dessert. So smooth, airy, creamy… everything you want in a mousse. Gradually add the sugar while beating. For the most predictable results for white chocolate mousse, I’d look for a recipe intended specifically for that. This website is written and produced for informational purposes only. 11 Reasons To Always Have Chocolate Chips in Your Pantry, How to Make (Friendsgiving) Sugar Sprinkles, 19 Great Thanksgiving Desserts That Aren't Pie, How to Bake Three Amazing Pies in One Morning, How to Make Thanksgiving for One (or Two), Best Gifts For Fans of 'The Great British Baking Show', The Best Boozy Advent Calendars to Drink Away 2020. It is my family’s absolute favorite and always gets rave reviews at get togethers! We don’t know how much butter or eggs we need. Add the melted chocolate to the cream-yolk mixture.