Chocolate Mousse

by Rachel on March 6, 2010

I think all coffee cups should be filled with mousse.

My mother used to make this all the time when I was a kid.  You’ll notice that it has uncooked egg whites in the recipe.  Eating raw eggs clearly stunted my growth.  I can blame my need for high heels on my mother AND this chocolate mousse.  I can well imagine how fabulously tall I would have been otherwise.  You can replace the raw whites with pasteurized egg whites, or use pasteurized shell eggs.  Some folks don’t like the taste of the pasteurized whites and they don’t get quite the same super smooth texture of regular whites, no matter how much you beat them.  I personally think they work just fine.  You do, of course, have two other options.  Take your chances with the raw eggs (generally my preferred option), or swig some rum before you eat the pasteurized egg-filled chocolate mousse and you won’t care what it tastes like, period.

Chocolate Mousse (6 small servings)

  • 8 ounces semisweet chocolate (I splurge for fancy pants chocolate – this is mousse, not pudding)
  • 5 ounces heavy cream
  • 4 eggs
  • 2 tablespoons sugar
  • 3 tablespoons rum (dark or white rum will do)
  • whipped cream and chocolate shavings for garnish

Break the chocolate into squares and put into a double boiler with the cream.  Stand the double boiler over a pan of hot water and stir the chocolate until it is melted.  Take it off the heat.

In another bowl beat the egg yolks and the sugar and gradually whisk the melted chocolate into them.  If you dump hot melted chocolate straight into the eggs you have scrambled eggs and chocolate which doesn’t make many short lists for fab desserts anywhere.  Place the chocolate/cream/yolk/sugar mixture in the double boiler over hot water and whisk for five minutes until the mixture is thick and creamy.  Take it off the heat and add the rum.  Stir to blend.

Beat the egg whites until they are really stiff and then fold them gently into the chocolate mixture.  Turn the mousse into a glass bowl or into individual serving bowls and leave in the fridge for at least an hour before serving (I think it tastes better after 4-5 hours, and it will do well overnight).  I think the mousse looks great in espresso cups – and they are just the right size.  You don’t want to serve people too much mousse.  It’s really rich and a few ounces will do.   Just before serving decorate the mousse with whipped cream and a few chocolate shavings.

The added whipped cream I believe is known as "Gilding the Lily."

I went overboard photographing the Chocolate Mousse. So sue me.

{ 4 comments… read them below or add one }

Stella March 6, 2010 at 5:29 pm

These photos are excellent, and I just love real chocolate mousse. Ooh, and yours has rum in it!

Memoria March 6, 2010 at 5:52 pm

You have every right to go overboard on the photos. The mousse cups look fantastic! I made my mousse this way (sans the rum). The egg issue has never been a problem for me, and I’m tall!! haha

Great job on this mousse.

Bette B. March 8, 2010 at 7:11 am


I love using the in-shell pasteurized eggs. (It’s the liquid stuff that I don’t like. The additives make it taste bad.) Add a little cream of tartar to the whites before whipping; it helps.

myfrenchkitchen March 8, 2010 at 7:42 am

Love your blog – beautoiful photos and recipes!!

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