![]() ![]() I hope you’ll love this Classic French Chocolate Mousse recipe as much as I do! If you have any questions, please feel free to leave a comment.Creamy, rich, and velvety, this classic dessert recipe is a sublime chocolate experience that is impressive enough for guests your Thanksgiving table and yet easy enough for every day. How to Make an Any-Kind-Of-Fruit Galette.Classic French Fruit Tart (Tarte aux Fruits Frais).Classic French Lemon Tart (Tarte au Citron).More Classic French Desserts you may like: But you can of course top each cup with whipped cream and/or a dusting of cocoa or chocolate shavings. For serving, a French-style chocolate mousse is most often enjoyed just plain– no toppings.In this case, it will need to be refrigerated a bit longer to set (at least 5 hours). Bring it to the table and serve it with a large spoon. If you are hosting a dinner, you can also place the whole mousse in a large serving bowl. For serving, use individual cups, ramekins, or even stemmed glasses.Note that a Classic French Chocolate Mousse is richer and denser than its American cousin, so you only need a small serving to be satisfied. This recipe is for 4 large servings or 6 smaller ones.This Chocolate mousse needs to set in the refrigerator for at least 3 hours before serving, so plan accordingly. ![]() Important note: because this recipe has raw eggs, I don’t recommend serving it to pregnant women, young children, older people or people with compromised immune systems.Stop when the mousse is just uniform – do not over mix. In small additions, carefully place a portion of the egg whites on top of the chocolate mixture and fold it in by using a flipping motion. The important thing is not to stir, but fold. When folding the egg whites with the chocolate mixture, use a large rubber spatula and be gentle. If too cold, the chocolate could seize up. If too warm, it will “cook” the eggs and form little hard chunks. It should come to barely warm temperature so its gets incorporated perfectly with the eggs. After melting the chocolate with the butter, allow it to cool at least 10-15 minutes before mixing it into the egg and sugar mixture. I have used Lindt 70% Cacao Dark Chocolate and Lindt Extra Creamy. The smart combination of dark and milk chocolates creates the perfect amount of creaminess, yet with slightly bitter notes. I recommend splurging a bit for this recipe and buying top-quality chocolate – you won’t regret it. With just a few ingredients in this recipe, the flavor and texture of the mousse relies a lot on the quality of your ingredients, and especially of the chocolate. Egg whites tend to refuse to whip if they encounter any residual fat or even if there are tiny amounts of egg yolk. When beating the egg whites, make sure you are using a bowl and beater that are perfectly clean. It will stretch and welcome more air, rather than break if too fresh or cold. When beating older egg whites at room temperature, their proteins will have more elasticity. For best results in getting stiff egg whites, choose eggs that aren’t too fresh (3 to 4 days), and make sure you take them out of the fridge 1 hour before to let them reach room temperature. Not soft, not firm, but stiff: meaning peaks will stand straight up when the beaters are lifted. If heated too rapidly, the chocolate risks to separate or break. Gently melt the chocolate over a bain-marie, meaning over barely simmering water in a double boiler. ![]()
0 Comments
Leave a Reply. |