Bubbly, creamy and… délicieux! This French chocolate mousse tastes like the one that you are ordering in a restaurant…and maybe even better! Easy to prepare with a few simple cooking steps, this mousse can be an ideal family dessert that everybody will adore! Here is the recipe:
- 170 grams (6 oz.) dark chocolate (85% cocoa solids), chopped
- 170 grams (6 oz.) salted butter, cut into chunks
- 55 ml (1/4 cup) freshly brewed espresso coffee (or other strong coffee)
- 4 large egg yolks (+ the 4 egg whites)
- 170 grams (2/3 cup) caster sugar
- 25 ml (1 tablespoon) dark rum
- 15 ml (1 tablespoon) water
- 1 tablespoon castor sugar
- 1 teaspoon vanilla extract
- A pinch of salt
- Apply the chocolate over a double boiler; then, pour the brewed coffee and add the butter, stirring frequently until smooth and melted. Remove from the double boiler (don’t remove the simmering water of the double boiler – you will need it again) and allow the mixture to cool slightly.
- In a large bowl, pour ice cold water; set aside.
- In another medium bowl, add 170 grams (2/3 cup) sugar, the egg yolks, water, and dark rum; apply this in a pan and set over the double boiler.
- Then, using an electric mixer, beat the yolk/sugar/rum mixture until airy and thick (similar to runny mayonnaise’).
- Remove from the heat, and apply the bowl in the large bowl of cold water. Slowly whisk until the yolk mixture is cooled and thick.
- Fold in the chocolate/coffee/butter mixture into the yolk mixture.
- Using an electric mixer, beat the egg whites in a clean mixing bowl until soft peaks form. Add the tablespoon of sugar to this mixture and beat until stiff peaks form. Whisk in the vanilla extract.
- Next, fold 1/3 of the whipped whites into the chocolate mixture; then fold in the rest of the whipped whites until just combined.
- Pour the mousse into serving glasses/cups/ramekins and place in the fridge to set (at least 4 hours or ideally overnight). Serve.
Enjoy! Bon Appétit!