egg yolk recipes that only require one yolk

Lightest French Chocolate Mousse – without cream

Trust the French to transform just a few simple yet good quality ingredients into a most elegant dessert. This dark chocolate mousse is also an extremely light chocolate mousse. This recipe essentially consists of 70% dark chocolate with whipped, organic egg whites. It’s fluffy yet still an intensely chocolatey, dark French chocolate mousse – without any cream!

A version of this recipe was originally posted on 8 October 2018 but is now updated to better explain the recipe process along with a short video.

Dark chocolate mousse recipe

It’s not unlike this egg white-based light-as-a-feather white chocolate mousse with orange blossom.

This dark chocolate one is intense and rich for serious chocolate lovers.

dark chocolate mousse

Egg Tips for Making Chocolate Mousse

The recipe is basically just using a few best quality ingredients: good bittersweet (couverture) chocolate – I use 70% cacao; a spoonful of unsweetened cocoa powder, a little sugar, fresh, organic egg whites and only one egg yolk.

My tip? Ensure your egg yolk is at room temperature.  It doesn’t matter for the egg whites, but the yolk if cold and added to the chocolate will seize the chocolate up while added.  If this does happen, then just add a spoon of boiling water to fix it.  Otherwise, to make it EVEN EASIER, I add the egg yolk to the whites at the end of whipping.

Problem completely solved!

dark chocolate mousse recipe method

Classic French Chocolate Mousse Recipe

As you can see from the recipe card below, the recipe is so easy: it’s basically melting (good quality) dark chocolate and unsweetened chocolate powder together over a pan of simmering water, then folding in whipped egg whites with a little sugar and an egg yolk as if as  an afterthought. Although slightly tweeked with more dark chocolate, less powder and the addition of salt, this is my favourite recipe originally inspired by chef Raymond Blanc. I also added the yolk in the egg whites rather than adding it to the chocolate.

Speaking of Blanc, this recipe uses many fresh egg whites. Only ONE egg yolk is used, so I’d suggest making any of the recipes from the egg yolk recipe database in advance. That way you can put aside plenty of egg whites (I normally store them in a clean jam jar in the fridge for up to 5 days) to make this mousse – and indeed, homemade macarons!

 

dark chocolate mousse

French Chocolate Mousse – No Cream!

A classic French chocolate mousse like this doesn’t need any cream. The egg whites make this light and fluffy and we can appreciate the good quality of the chocolate.

According to my Larousse Gastronomique, a French Mousse is literally a foam and can be savoury as well as sweet.  It’s created by whipping up many egg whites to achieve this and cream is normally not used – although many recipes add a touch of cream to lighten it up.  Personally I prefer it without the cream; that way the chocolate shines through completely.

See a demonstration of this recipe – NOW ON VIDEO

 

Little Sugar in a Chocolate Mousse

Little sugar is used in this chocolate mousse, too.  Too much sugar not only makes the mousse become grainy but it also interferes with the flavour of the intense chocolate.

“What’s the point of having good quality ingredients if you mask it with too much sugar?” I agree with many French pastry chefs that shout this out from the Parisian rooftops here!

Wood Cottage like chocolate

As the dark chocolate mousse was chilling nicely in the fridge, we popped along to Wood Cottage in Le Vésinet (just west of Paris, in les Yvelines), for a FREE (!) jazz concert.  It’s an annual event at the end of the summer – and a real treat. Now classed a historical monument, the 1864 Wood Cottage buildings look remarkably like chocolate, don’t they?

While we’re on the subject of chocolate, stay tuned for the most incredible Parisian chocolate shop personality just 5 minutes’ walk from Le Moulin Rouge in Montmartre, à l’Etoile d’Or with Denise Acabo. Meanwhile,

French dark chocolate mousse no cream

Have you made any of the recipes from le blog, my books, or fancy making this dark chocolate mousse recipe?  Please leave a comment below or take a picture and hashtag it #MadAboutMacarons on Instagram / Facebook, or just tell your friends to join me on le blog! Thanks so much – I love to see you enjoying the recipes!

French Dark Chocolate Mousse Recipe

5 from 7 votes
dark chocolate mousse
French Dark Chocolate Mousse
Prep Time
20 mins
Cook Time
10 mins
Chilling Time
2 hrs
Total Time
2 hrs 30 mins
 

A French classic dessert with no cream: a light yet intensely bittersweet dark chocolate mousse for serious chocolate lovers who love their chocolate rich and airy.

Course: Dessert
Cuisine: French
Keyword: chocolate mousse recipe without cream, lightest chocolate mousse recipe, French chocolate mousse recipe
Servings: 5 people
Calories: 243 kcal
Author: Jill Colonna
Ingredients
  • 170 g (6oz) 70% dark (bittersweet) cooking chocolate (a cup)
  • 10 g (2 tsp) unsweetened cocoa powder (I use Van Houten)
  • 170 g (6oz) organic egg whites (from 5 large fresh eggs)
  • 30 g (1oz) sugar
  • 1 organic egg, separated (at room temperature)
  • pinch salt fleur de sel*
Instructions
  1. Melt the chocolate and cocoa powder together in a bowl over a pan of simmering water (Bain-marie), taking care not to overcook the chocolate (don't have the water at a rolling boil, just simmering gently). As soon as the chocolate begins to melt, switch off the heat and stir until completely smooth, then take the bowl off the heat.

  2. Separate the extra egg, keeping the yolk aside for later (it's important the yolk is at room temperature).

    In a clean bowl, whisk the egg whites (using a stand mixer or electric beaters) with the sugar until soft and strong peaks form. Add the extra egg white and continue to whisk.

  3. When the whites are strong and hold well, continue to whisk in the egg yolk and add the fleur de sel.

    Gradually add the whipped egg whites to the chocolate using a strong yet flexible spatula, folding each carefully until well blended together. Repeat folding gently until the consistency is completely mixed together, light and airy.

  4. Either transfer the bowl to the fridge or pour/spoon into serving glasses and place in the fridge to set for at least 2 hours until ready to serve.

    Serve chilled and top with fresh fruit, shaved chocolate or a sprig of mint.

Recipe Notes

Serve chilled with chocolate macarons (see the recipes in both my books), crispy almond tuiles, or garnish with a sprig of mint, edible flowers or fresh fruit. If you really want the cream, add a dollop of freshly whipped Chantilly cream.

* Variations: Omit the salt and add a teaspoon of soluble coffee granules for a mocha treat - or add the zest of an orange or lime for a citrus take on the recipe. Add a tablespoon of Cognac or Grand Marnier liqueur for a special occasion (adults only).

Note: see list of egg yolk recipes for the leftover egg whites needed for this recipe.

Recipe demonstrated fully on VIDEO HERE.

Jill Colonna

MadAboutMacarons.com

French Chocolate Mousse

Strawberry Pistachio Clafoutis – Most Versatile Summer French Dessert

Who said that a French Clafoutis should be made only with cherries? Cherry season has perhaps started in France, but let’s also celebrate the sweetest, shiny and seasonal strawberries with a Strawberry Pistachio Clafoutis.

This post was first published on 31 May 2018 but is now updated to include a video and demonstrate the different versions of this clafoutis recipe using ground almonds (gluten free). See below for different fruity Clafoutis combination ideas.

Now on Video

Demonstration: How to make a versatile French Clafoutis

 

Strawberry Pistachio Clafoutis

With some desserts, I’m fussy – especially with French Clafoutis, a speciality of the Limousin in France. In my honest opinion, a clafoutis is a light, set eggy custard that’s perfumed with fresh seasonal fruits (traditionally made with cherries – see this classic Cherry Clafoutis Recipe with a hint of almonds) and not a stick-to-the-top-of-your-mouth heavy cake-like dessert that can taste of too much flour.

I urge you to try this twist to the classic – and discover just how versatile it is with the best of France’s summer fruits.

pistachio-strawberry-tart

Strawberry Pistachio tartlets from ‘Teatime in Paris’

Strawberry and Pistachio Desserts

If you’ve been following the recipes on le blog, you’ll notice that strawberry and pistachio are one of my favourite flavour combinations.

Haven’t tried this combination yet?

Then do try this strawberry pistachio panna cotta (serve with pistachio macarons and it’s heaven!), or the strawberry and pistachio tartlet recipe from the tart chapter in ‘Teatime in Paris‘. I’m sure you’ll be concocting many more of your own twists with this combination in your recipes.

Strawberry pistachio clafoutis

Adding in some wild strawberries to fill in the gaps!

Fresh Strawberries

The other day at the market in Saint-Germain-en-Laye, I simply got carried away.  Well, tell a Scot there’s a promotion or special price for 4 packs of sweet-smelling strawberries and I pounced on these Fraises de Charlotte like they’d go out of fashion tomorrow. Needless to say, the last couple of batches were just ever so slightly fatigué, so baking them at this ‘just becoming tired’ stage is perfect for making this Strawberry Pistachio Clafoutis.

I do stress that you use FRESH strawberries if possible rather than frozen for this recipe, so that all the flavours are at their best.

strawberry pistachio clafoutis

Bubble, bubble, out of the oven

Pop in a Few Wild Strawberries

I still can’t believe that we’ve been blessed by the birds spreading a carpet of wild strawberries (fraises des bois) in the garden this year.  I thought that mint in the herb garden took over the other plants, but I’m now surprised to see the strawberries popping up in all nooks and crannies, as we say in Scotland.  They’re like tiny voilet-tasting bonbons.

strawberry pistachio clafoutis

Baking Strawberries Intensifies the Flavours

In this strawberry pistachio clafoutis, it’s the strawberries that dominate: baking strawberries in this way intensifies the flavours – it’s incredible! The pistachio is quite subtle but adds that extra intrigue to the fruit, plus helps to soak up the juices too.

Please note, that for all my recipes, I encourage you to weigh out your ingredients using a digital scale (find out why in this post), so that you have continued successful results each time you make this.

Don’t Have Pistachios?

If you don’t have pistachios, then use ground almonds instead.  This recipe is GLUTEN FREE.

French peonies from the market

Some pink peonies for you from the local market.

When the peonies arrive, it’s Clafoutis time!

Strawberry Clafoutis Dessert

Summer Fruit French Clafoutis Ideas

What we love about this recipe is that it’s so versatile. By replacing the fruit, this French Clafoutis ends up having its delicious variations all throughout the summer.

Here are some ideas using the same recipe batter (gluten free) using GROUND ALMONDS (almond flour) instead of pistachios:

If using the optional liqueur, then pick a fruity liqueur that matches the fruit used: e.g. Chambord liqueur with raspberries, Kirsch for cherries – although Kirsch is great with all fruits! For the amount of fruit used, my general rule of thumb is to lay just enough fruit in a single layer in the pie dish then just pour over the batter. It’s as simple as that. Check out the video here.

Strawberry Pistachio Clafoutis Recipe

Strawberry Pistachio Clafoutis
Prep Time
15 mins
Cook Time
30 mins
Resting Time
10 mins
Total Time
45 mins
 

Strawberry Pistachio Clafoutis, a delicious twist to the classic cherry baked custard French recipe using fresh strawberries and ground pistachios (or almonds) to soak up the juices. Gluten free treat for breakfast, dessert or teatime.

Course: Breakfast, Dessert, teatime
Cuisine: French
Keyword: clafoutis, pistachio, strawberry, gluten-free,
Servings: 6 people
Calories: 273 kcal
Author: Jill Colonna
Ingredients
  • 275 g (10 oz) fresh strawberries washed, hulled & cut in 2 if big
  • 4 medium organic eggs (or 3 large eggs)
  • 1 organic egg yolk
  • 70 g (2.5oz) sugar + 1 tbsp for the dish
  • 170 g (6oz) single or pouring cream (I use half fat cream 12%)
  • 50 g (1.75oz) ground pistachios (or ground almonds)
  • 1/2 tbsp Amaretto or Kirsch liqueur (or other liqueur, depending on fruit chosen) (optional)
  • few drops almond extract (or vanilla powder/extract)
  • 15 g (0.5oz) butter for the dish
  • 1 tbsp almond slivers (optional, for topping)
Instructions
  1. Preheat the oven to 180°C fan/ 200°C / 400°F (gas 6).

  2. Butter a gratin or pie dish and top with about a tablespoon of sugar, shaking the dish to spread it evenly.  Lay the strawberries over the surface in one layer.

  3. In a bowl, whisk together the eggs, yolk, sugar, cream, ground pistachios (or almonds) and extract, if using.

  4. Pour this egg mixture over the strawberries and if using, sprinkle over some slivered almonds.

    Bake in the oven for 30 minutes or until golden brown and cooked in the middle (it shouldn't sink in the middle). I'd suggest placing the dish on a baking tray to catch any sticky juices that could run out, if too full.

  5. Set aside to cool and either serve at room temperature or chill in the fridge until ready to serve.

Recipe Notes

This recipe is just as good using ground almonds (almond flour) instead of pistachios. Serve warm or chilled for breakfast, teatime or for dessert.

Dessert matching wines with strawberries: this is great with a light fruity red such as a Pinot Noir (from Alsace or a Burgundy), or a gamay Beaujolais Cru as it brings out the fruitiness yet light enough not to overpower the dessert. Otherwise a chilled rosé Champagne or New World fizz.

Variations using the same recipe batter (gluten free) with ground almonds:

Recipe now demonstrated on Video.

Jill Colonna

MadAboutMacarons.com

French Clafoutis fruit variations

 

 

 

Blueberry Lemon Clafoutis

When I posted this Blueberry Lemon Clafoutis on Instagram and Facebook this morning, I realised to my horror that the recipe I was referring to had technical problems when printing so, before I go dashing off on my travels again tomorrow, here’s the recipe which is easily printable for you and not, “replace that with this” and so on.

Blueberry Lemon Clafoutis recipe

The Most Fruity Versatile French Dessert

As you can see from the original classic French Cherry Clafoutis recipe I first posted, I have been mad about clafoutis this summer.  It’s such a versatile recipe that lends itself so deliciously well to all sorts of mouthwatering fruity versions – particularly plums and berries.

Update!

See VIDEO DEMONSTRATION HERE for my gluten free French Clafoutis Recipe

In the latest recipes, I’ve added ground almonds (almond flour) instead of flour or cornflour, as I love the hint of almond with berries and cherries – plus the more eggy it is, the lighter it is too. Have you tried the following yet?

I also made a mirabelle plum version of this recipe this weekend – and added some freshly grated ginger to it for dessert, inspired by chef William Ledeuil from Paris’s Ze Kitchen Galérie.  As we’re just back from our marathon family holiday in Japan, I’m looking for ways to be a bit more playful with Asian flavours.  I’m currently developing and dreaming up some interesting ice creams and main dishes for you…so don’t forget to sign up below to keep informed when they come out!

blueberry lemon clafoutis recipe

Blueberry Lemon Clafoutis – a Twist to the French Classic

5 from 2 votes
Blueberry-lemon-clafoutis-recipe
Blueberry Lemon Clafoutis
Prep Time
10 mins
Cook Time
35 mins
Cooling time
15 mins
Total Time
45 mins
 

A quick and easy light gluten-free Clafoutis baked custard dessert, with a blueberry and lemon twist to the French classic that's great for dessert, teatime or breakfast.

Servings: 6 people
Calories: 264 kcal
Author: Jill Colonna
Ingredients
  • 1 tbsp each butter and sugar for the dish
  • 250 g (9oz) blueberries organic
  • 5 medium eggs organic
  • 70 g (2.5oz) sugar
  • 1 grated zest of a lemon organic/unwaxed
  • 170 g (6oz) pouring (single) cream
  • 30 g (1oz) ground almonds (almond flour)
  • 1 tbsp limoncello liqueur (optional)
Instructions
  1. Preheat the oven to 180°C fan / 200°C / 400°F (gas 6). Wash and dry the blueberries.

  2. Generously butter a gratin, pie dish or deep cake tin. Top with a tablespoon of sugar and shake the dish to evenly spread it over the butter. Lay the blueberries in a single layer to cover the surface of the dish.

  3. In a bowl, whisk together the eggs, sugar, lemon zest, cream, almonds and liqueur, if using.

  4. Pour the egg mixture over the blueberries and bake in the oven for about 30-35 minutes until cooked in the middle but not too dark at the edges.

  5. Set aside to cool then either serve warm or chill in the fridge until ready to serve.

Recipe Notes

I also like to add some slivered almonds to the surface before baking so that they come out for a toasted extra crunch.

Jill Colonna

MadAboutMacarons.com

Have you made any of the recipes from le blog or fancy making this Blueberry Lemon Clafoutis recipe?  Please do leave a comment below or take a picture and hashtag it #MadAboutMacarons on social media. Thanks so much for popping in!

If you love blueberry and lemon, you must try this chilled French Bavarois Dessert too, with a hint of roasted coriander.

Blueberry lemon Clafoutis

#Blueberry Lemon Clafoutis – PIN ME for later!

 

Raspberry Clafoutis with Lemon Verbena

A delicious twist to the classic French clafoutis recipe using raspberries and a lemony twist of verbena – and it’s gluten free!

Cheese Scones with Spring Onion & Rosemary

How to make the fluffiest cheese scones for teatime!

French Clafoutis – Baked Cherry Custard Dessert

French Clafoutis is a speciality from the Limousin region. It’s also one of my French Mother-in-law’s specialities and one of my husband’s favourite classic desserts. If we’re lucky enough to visit Antoine’s parents in Provence early summer, Madeleine proudly rustles up her baked dark cherry custard dessert with cherries freshly plucked from the orchard at the bottom of the garden.

But after twenty years, I finally plucked up the courage to make this ridiculously easy pudding at home. Why did I wait so long to make it? Perhaps, I dare say, because it was a bit heavy – especially as I prefer lighter desserts. Could Belle Maman really discover I’d slightly changed her recipe?

baked cherry custard dessert - French clafoutis

French Clafoutis

French Clafoutis – Pitted Cherries or Leave Whole?

So many clafoutis recipes call for pitted cherries. Like it’s traditionally made in the Limousin, Madeleine normally throws in the whole cherries as they are and most of us politely dispose of the stones at the table. I say most of us, as Antoine – in his more natural Corsican style – rocks on the back of his chair, plotting his target as he catapults and projects them less than delicately into the garden – “Heh, je plante!”, he shrugs at us all.  It’s his Corsican sense of humour of saying he’s planting cherry trees. Oh, pl-ease!

I may mock but whole, unpitted cherries do keep in their flavour, and it’s far quicker than standing over the kitchen table with dark cherry-stained hands looking like Jack (or Jill) the Ripper. So just throw them in as they are naturally then get the family to do the gardening at the table. Otherwise pit them if you prefer, especially if you have a cherry stone extractor as part of your kitchen gadgetry.

This almond-topped clafoutis has been tried, tested and approved by Antoine, Julie and Lucie. Just don’t tell his Mum.

UPDATE:
See my Versatile Clafoutis Recipe now on VIDEO HERE

 

French clafoutis easy recipe

FRENCH CLAFOUTIS (Cherry Baked Custard) RECIPE

The almond topping idea is pinched from my friend, Véronique (merci!). You could replace the almond extract with a tablespoon of Kirsch or Amaretto liqueur for a more adult version.

SERVES 4-6
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes

INGREDIENTS

500g fresh black cherries, washed, not pitted

For the mould (china or earthenware dish):
10g butter
10g sugar

70g plain flour
good pinch of salt (fleur de sel)
1/2 tsp baking powder
3 medium eggs, organic
1 egg yolk
80g sugar
270g full-cream milk
25g butter, melted
few drops of almond extract or 1 tbsp Kirsch or Amaretto liqueur (optional)
25g silvered almonds (optional, for garnish)

Pouring French clafoutis batter on to cherries

1. Preheat the oven to 180°C/350°F (gas 4). Butter an ovenproof china or pyrex dish (22cm diameter and 5cm deep) large enough to hold the cherries in a single layer.  Sprinkle in the sugar, shaking it all around so that it coats the surface of the dish and place the cherries in it.

2. Combine the flour, salt, baking powder and sugar in a large bowl.  Add the eggs and yolk and, using a balloon whisk, mix well until the mixture is smooth.  Continue whisking adding the milk, almond extract and melted butter. Pour over the cherries.

French clafoutis before baking

3. Bake for 35-40 minutes or until browned. Toast the flaked almonds in a non-stick frying pan for a few minutes on medium heat until they’re golden and sprinkle on the Clafoutis with a dusting of icing/confectioner’s sugar.

Serve warm directly from the dish.

French clafoutis cherry baked custard dessert

Don’t forget to join me on Instagram (or Facebook), where I’m having fun posting shots from day to day around Paris – from the market, to chocolate and pastry walks, to views of Paris, to mad family life.

French Clafoutis Cherry custard dessert

French Clafoutis

 

Feeling daring? Why not try out these savoury asparagus French Clafoutis recipes as a summery supper dish?

White Asparagus Clafoutis
Asparagus, Mint & Pea Gluten-Free Clafoutis