Classic Chocolate Mousse

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Chocolate mousse is a great and immortal classic that will melt all chocolate lovers. With its light and airy texture, this chocolatey treat offers a real explosion of flavors in the mouth. Generally prepared with couverture type chocolate, less sugar, no butter, and whipped egg whites. A final touch of whipped cream? and There you go!

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Le secret d'une bonne mousse au chocolat

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👉 Note that this chocolate mousse recipe isn't suitable for making chocolate mousse cake.

Chocolate Mousse

In the stand mixer fitted with the whisk attachment, add the egg whites along with the cream of tartar and a quarter of the sugar. Whip for a few seconds at full speed, then reduce the mixer speed and leave it running at medium speed throughout the preparation time. This way, the egg whites will air well before finishing the meringue. At the same time, melt the chocolate gently in a bain-marie, making sure the steaming water isn't in direct contact with the bowl. Once melted, keep your chocolate at 122ºF (45-50ºC).
Beat the egg whites at full speed, adding the remaining sugar gradually. After about 3 minutes, the meringue will take its final shape, becoming firm and smooth.
Meanwhile, add the room temp sour cream in the melted chocolate and keep the mixture warm and soft out of the heat. If it begins to set, quickly rewarm over the bain-marie.
Slow down the mixer and pour in the egg yolks. Increase the speed, and when it is just incorporated, stop the mixer.
With the whisk, incorporate a third of the meringue into the chocolate–sour cream mixture...
...add the alcohol, and then fold in the rest of the meringue and finish incorporating with a rubber spatula.

Piping Chocolate Mousse

In a piping bag fitted with an open star pastry tip, fill the cups two-thirds full. Top the mousse with whipped cream, chocolate shavings and wafers if desired.

Serving

It is always a good idea to take out the chocolate mousse 20 minutes before eating it.

Storing

Chocolate mousse can be kept refrigerated for a couple of days, or for up to 3 months in the freezer.

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