When it comes to baking, you only have a few recipes that just seem to fit any occasion, any seasons, any meal. Dark Chocolate Mousse is one of them; the darkest chocolate, the better!
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I had to cook for a very large party last week and looked for easy and quick recipe that would feed a crowd without too much work!
This Dark Chocolate Mousse is an easy dessert that does not require too much prep time. It is also usually enjoyed by everyone, from kids to seniors!
I mean, it is a classic for a reason! Can you really go wrong with a Dark Chocolate Mousse?
I used Alain Ducasse ‘Chocolate Mousse‘ Recipe; you can find the original one in French here if interested! I only very slightly changed his recipe, so all credits for this delicious dessert goes to him!
When it comes to chocolate desserts, I find that the darkest cooking chocolate you use, the best the result is. It is obviously a personal taste, but I tend to stay away from very sweet dessert. I really appreciate the strong, rich taste of dark chocolate.
While shopping for the party last week, I found some Callebaut 70% Dark Chocolate, which I am still weirdly excited by!
Callebaut is probably one of the best Belgian Cooking Chocolate you will find. It is usually very expensive in Australia but this one was surprisingly affordable. So I bought 3 bags, and regret nothing! Truth be told…they are almost all gone already!
Being used to easily accessible good quality cooking chocolate (I am Belgian), I struggle with finding chocolate to my taste here in Australia. Now that I know where to find this Callebaut chocolate, there is no going back to any other brands!
I recommend using the darkest chocolate you can find – because that is the way I like to eat chocolate desserts – but as always, use any chocolate you like!
Dark Chocolate Mousse
- 180 gr Dark Cooking Chocolate
- 10 cl Heavy Cream
- 10 cl Full Fat Milk
- 20 gr Unsalted Butter
- 3 Eggs, at room temperature
- 1 pinch Salt
- 50 gr Granulated Sugar
- Heat up the Cream and Milk in a small Pot. You want them to be warm, but not boiling.
- Place the Cooking Chocolate in a Heat Proof Bowl.Pour the warm Cream & Milk over the Chocolate and stir to melt the chocolate.
- Add the Butter to the Chocolate while still warm and mix well until completely integrated. Set aside to cool down.
- Separate the Egg Yolks and Whites. Place the Egg Whites in a large, clean bowl with the pinch of Salt and beat with a Hand Mixer.When it starts getting foamy, gradually add the Sugar without stopping beating. Stop beating when hard peaks are formed.The hardest the Meringue (beaten egg whites) the hardest the Chocolate Mousse. With a soft Meringue, your Chocolate Mousse will be more liquid.
- Add the Egg Yolks to the cooled Chocolate batter and stir until integrated. If the Chocolate batter is too warm, it will cook the Egg Yolks and you will end up with a weird consistency.
- Gently fold in the Egg Whites into the Chocolate Batter.Try not to work the Mousse too much to avoid breaking the Meringue.
- Cover the Dark Chocolate Mousse and place in the fridge to rest for at least 2 hours before serving.