Mousse au Chocolat de Maman
Maman's classic French chocolate mousse — just chocolate, eggs, and a pinch of salt, whipped airy and chilled until set.
Ingredients
Serves 6
- 200 g Dark chocolate (good-quality, around 52–53% cacao, broken into small pieces — see chocolate options below)
- 6 eggs (separated, extra-fresh (recipe contains raw eggs))
- Pinch of salt (for the egg whites)
Equipment
- Heatproof bowl for a bain-marie
- 2 large mixing bowls
- Whisk or electric hand mixer
- Spatula / maryse
- 6 ramekins, glasses, or 1 large bowl
Notes
Chocolate options
The classic version uses one tablet of NESTLÉ DESSERT Noir (about 200 g). For a softer, sweeter mousse, swap in one tablet of Lait (170 g) and one of Praliné (170 g) — aim for about 200 g total. A single 170 g bar works too, just expect a lighter, softer set. The Praliné contains hazelnut, so skip it for anyone with a nut allergy.
US chocolate alternatives
NESTLÉ DESSERT bars are mostly sold in France. The closest US substitute is a baking-chocolate bar — chop it before melting, and avoid chips, which contain stabilizers and don't melt as smoothly. For the Noir (around 52–53% cacao), try Baker's Semi-Sweet (56%), Ghirardelli 60% Bittersweet, or Guittard Semi-Sweet (64%).
Instructions
- 1
Melt the chocolate
Break the chocolate into small pieces and melt it gently in a bain-marie or over very low heat. Avoid the microwave — it heats unevenly and scorches chocolate easily, which can make it seize or turn grainy. Once fully melted, stir until smooth, then let it cool slightly — warm but not hot, or it will cook the yolks.
- 2
Separate the eggs
Separate the egg yolks from the whites, putting the yolks in one bowl and the whites in another.
- 3
Mix chocolate and yolks
Add the egg yolks to the melted chocolate and mix energetically until smooth.
- 4
Whip the egg whites
Add a pinch of salt to the egg whites and beat them until they form very firm peaks.
- 5
Fold the mousse
Mix about 1/3 of the whipped whites into the chocolate to loosen it, then gently fold in the rest with a spatula, lifting from the bottom upward so the mousse stays light and airy.
- 6
Portion
Divide the mousse into 6 ramekins, glasses, or 1 large bowl.
- 7
Refrigerate
Chill for at least 3 hours before serving — better still, make it the day before and let it set overnight, which deepens the flavor and gives a firmer, smoother texture.