Traditional French chocolate mousse recipe made with eggs

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by JennsPeeps, Feb 15, 2009.

  1. JennsPeeps

    JennsPeeps Rhymes with 'henn'

    Jun 14, 2008
    South Puget Sound
    Any time I hear of chocolate mousse recipes that calls for cream I cringe: that's not how it's done. Chocolate mousse is made with chocolate and eggs. Period. That's all.

    So here's my recipe. Even my French friend clamor for this recipe and I've been making it for almost 20 years. ENJOY!!

    * This recipe scales up beautifully. It's very rich, so make and/or serve in very small bowls - 1/2 cup or so per serving. Don't let your eyes get bigger than your stomach. I promise that you can't eat much more than a serving.
    * Do not use chocolate chips.
    * Use the best quality eggs (easy!) and chocolate you can afford. The chocolate gives the majority of the recipe its flavor, so use a good one.
    * If adding a liquor, use a minimal amount and fold it gently.
    * When I separate my eggs, I always remove the chalazea so that nobody winds up with a weird stringy thing in their mouth.

    INGREDIENTS - serves 2
    1 egg, divided
    1 oz high quality sweetened dark chocolate, broken/chopped
    Few drops of water
    OPTIONAL: 1 tsp liquor of your choice - brandy is best. Be creative!

    Melt chocolate w/ water in a large bowl in the microwave. Heat for 20-30 seconds, then stir. Repeat until chcolate is glossy. Do not burn it.

    Set chocolate aside.

    Whip egg white(s) until stiff.

    Mix in egg yolk(s) into chocolate until smooth. Mix in one at a time if you're increasing the recipe. If chocolate is too thick, put it back into the microwave for 15-20 seconds to loosen it up.

    Gently fold in 1/3 of the egg whites into the chocolate. You're not trying to get rid of all the white streaks, just to break up the chocolate a bit. Fold in another 1/3, then the final 1/3.

    Be gentle. You're trying to incorporate as much air as possible.

    If desired, fold in the liquor.

    Divide into bowls and chill, preferably overnight but at least 3-4 hours. It will set into a delicious, creamy mousse that will surprise you with how rich and incredible it is.
  2. Rosalind

    Rosalind Chillin' With My Peeps

    Mar 25, 2007
    I dunno, I kinda like the cream. Keeps it from being painfully rich.
  3. JennsPeeps

    JennsPeeps Rhymes with 'henn'

    Jun 14, 2008
    South Puget Sound
    Quote:It's less rich than the cream-based versions. If you've got a coupel of extra eggs (ha!!), try it!
  4. shmooborp

    shmooborp artistic fowlism

    about how much does this make?
  5. JennsPeeps

    JennsPeeps Rhymes with 'henn'

    Jun 14, 2008
    South Puget Sound
    1 large egg + 1 ounce chocolate makes 2 small servings

    The ratio is easy, so if you want to make more, just remember to use one ounce for each egg.

    3 eggs? Use 3 ounces chocolate

    I made a batch yesterday with 3 eggs from my pullets. Their eggs are medium-sized, and the batch made 4 servings. If your eggs are small, use the same ratio but be aware that the serving sizes will be smaller.
  6. MaggieRae

    MaggieRae Chillin' With My Peeps

    Apr 12, 2009
    North Texas
    I just made this and it's now setting in the fridge. [​IMG] Let's hope it tastes as great as you say it should! I'm a novice cook. [​IMG]
  7. arabianequine

    arabianequine Overrun With Chickens

    Apr 4, 2010
    So we are eating raw egg in this? If I read that right, I am not too sure I like the sound of that.

    I always remove the chalazea so that nobody winds up with a weird stringy thing in their mouth. Can someone put this in English for me what is that white stringy thing exactly?
  8. A.T. Hagan

    A.T. Hagan Don't Panic

    Aug 13, 2007
    North/Central Florida
    I picked up a foodie book several years ago that had the most killer chocolate mousse recipe in it.

    From "Last Chance to Eat" by Ginda Mallet

    Ian's Thames Mud Chocolate Mousse

    Serves EIGHT

    8 extra-large eggs separated
    8 ozs bitterseet chocolate
    3 Tbs black coffee (very strong)
    1 Tbs brandy

    Separate the eggs.
    Beat the egg yolks until pale yellow.
    In the oven melt the chocolate in the coffee and before it starts to thicken, blend in the beaten egg yolks with an electric beater or balloon whisk. Add the brandy.
    Beat egg whites until absolutely stiff.
    Put two spoonsfuls of beaten egg white into the chocolate mixture, then carefully fold in the rest of the egg whites.
    Spoon mixture into a glass bowl or individual bowls; leave in the refrigerator several hours before serving.

    This is not diet food! But if you like chocolate it'll make your toes curl.
    Last edited: May 13, 2010
  9. 4Hchickenproject

    4Hchickenproject Chillin' With My Peeps

    Apr 10, 2011
    In my search for drink recipes with raw eggs I have gotten completely here I am, at chocolate mousee [​IMG]

    I'm going to try this with white chocolate, since my husband won't eat anything with dark chocolate... I'll let you know how it turns out!
  10. amy8887

    amy8887 New Egg

    Aug 6, 2013
    I'm sorry but I have to disagree. I have my Culinary Degree and have studied the origins of many desserts (as my specialty is pastry and confectionary). Traditional French Mousse is made with cream. I am sorry if you are confused, but I wanted to set the record straight so that other people have the correct information. Have a great day!

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