A real chocolate mousse is light and airy.  The chocolate mousse is made only from eggs and good quality cooking chocolate.  There is no sugar, no cream! Chocolate mousses for cakes are different and would include whipped cream. You will find this recipe with small variations on pretty much every French chef website.
Make it at least 4 hours before serving as it needs to set in the fridge. You can make it the day before if you want. You can put the mousse in individual ramequins or serve it as one dish to share.
For 8 people. Â Preparation- 10 minutes. Resting – 4 hours minimum.
Ingredients
- 200 g dark cooking chocolate (I like to use 70% but it may be a bit strong for children, use as a minimum a 50%+ chocolate)
- 6 large eggs separated
- 10 cl milk (preferred) or water
Method
- Melt the chocolate with the method of your choice.  For non-couverture chocolate, I would typically break the tablet in chunks in a bowl, add the milk or water and microwave for 2 minutes on 50 or 70% power depending on the strength of your microwave.  It is important that the chocolate does not burn.  Once melted, mix until silky smooth. If using couverture chocolate you will want to melt it in a bain Marie (once melted add the milk) and ensure your eggs are at room temperature. The role of the milk is to make it easier to mix in the egg whites.
- Add one egg yolk at the time and mix well.
- Beat the egg whites to snow quite firm and insert them by folding them into the chocolate slowly.
- Transfer to a bowl or individual ramequins, cover with cell wrap and place in the fridge. The mousse will settle in the fridge.
- Remove from the fridge 20-30 min before serving (in summer 10 min is enough), serve with a madeleine or other plain biscuit.
