egg yolk recipes that only require one yolk

French Chocolate Passion Mousse with Nougatine

It happened last night.  Excitement set in as this French Chocolate Passion Mousse was a simple  experiment that worked.

It’s based on a classic French dark chocolate mousse with its particularity being that it uses NO CREAM. However – I didn’t have enough egg whites and so experimented by adding – PASSION FRUIT juice.

Chocolate Passion Fruit Mousse

The result?

It lightened it up even further, the taste was sensational and so I was rather excited about it. Those of you that heard me on Instagram stories will agree that I sounded really excited.

Excited in the French Kitchen – Be Warned!

Just don’t tell the French. Mention that you’re ‘excité’ in French and oh-là-là – your friends will tell you to take a cold shower.  Being excited just doesn’t have the same meaning here.

In the early days on arriving in Paris, I apparently told a few friends and – even worse – Antoine’s family that I was excitée to see (rather ‘had the hots’ for) all the farmers coming to the market, showing off their organic produce.  It’s just as well I didn’t babble on about their radishes and carrots.

I’ve also had many hot flushes for macarons too. I still can’t help becoming excited.  It’s when these macaron feet form in the oven.

French chocolate passion mousse

Who took the spoon?

Just saying, “Ça m’excite” is even worse – and I know I’m not alone on that one.  The French don’t have a real equivalent of saying that they’re excited about something.  They are more likely to shrug their shoulders and say, ‘C’est cool‘, or ‘C’est chouette“. They don’t become as bubbly and enthusiastic as we do – in fact, it’s seen as slightly childlike.

I don’t care any more. I’ll forever be a bubbly-sounding kid, excited in the kitchen.

So, when there’s a jam jar filled with leftover egg whites from the ever-growing egg yolk recipe collection, I still become excited. Either I could make a batch of homemade macarons – or I could make this light and fluffy French chocolate mousse – now with passion in it!

For Nutty Caramel Lovers

For nutty caramel lovers, I added a rather addictive Almond-Pistachio Nougatine. All because it’s February. Amour, love, chocolate, caramel and passion is in the air!

It’s based on this easy nougatine recipe, inspired by the famous Parisian rice pudding topping of chef Stéphane Jégo of l’Ami Jean restaurant in the 7th. I encourage you to try it – and if you can’t finish it all, ask for the famous Riz au Lait Doggy Bag!

This version is so quick and easy to make.  Unlike the original that uses 4 different kinds of nuts, I’ve cut it to my 2 favourites: almonds and pistachios, use just organic cane sugar and good, French President butter.

French Chocolate Passion Mousse & Nougatine

French chocolate passion mousse recipe

Join me here on Pinterest!

French chocolate passion mousse

 

5 from 6 votes
Chocolate Passion Fruit Mousse
French Chocolate Passion Mousse & Almond-Pistachio Nougatine
Prep Time
20 mins
Cook Time
10 mins
Chilling Time
1 hr 30 mins
 

The lightest French dark chocolate mousse with no cream but the juice of 2 passion fruits - served with the nuttiest caramel: an almond and pistachio nougatine

Course: Dessert
Cuisine: French
Keyword: chocolate passion fruit, French chocolate mousse, gluten free desserts, no-cream chocolate mousse
Servings: 6 people
Calories: 205 kcal
Author: Jill Colonna
Ingredients
French Dark Chocolate Mousse
  • 170 g (6oz) dark chocolate (I use 72% cacao - use only good quality)
  • 15 g (0.5oz) unsweetened cocoa powder (I use Van Houten)
  • 210 g (7.5oz) egg whites (from 6 organic eggs)
  • 30 g (1oz) caster sugar
  • 2 passion fruits juice sieved off, seeds removed
  • 1 egg yolk
Almond-Pistachio Nougatine (Optional)
  • 140 g (5oz) slivered almonds
  • 100 g (3.5oz) unsalted pistachios
  • 50 g (1.75oz) butter unsalted
  • 140 g (5oz) organic light brown cane sugar
Instructions
Dark Chocolate Mousse
  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; simmer gently). As soon as the chocolate is easy to stir, switch off the heat and stir until smooth, keeping the bowl over the pan to keep warm.

  2. Meanwhile, sieve out the seeds from the passion fruits. In a clean bowl, whisk the egg whites (using a stand mixer or electric beaters) with the sugar until soft peaks form. Gradually add the passion fruit juice to the whites then the egg yolk and continue to whip until firm.

  3. Fold the chocolate into the whites using a spatula.

  4. Divide the mousse into 6 serving dishes and chill for at least an hour.

Almond-Pistachio Nougatine (Optional)
  1. Place the nuts in a single layer on a non-stick baking sheet and lightly toast them under a hot grill for a couple of minutes. Keep your eye on them and don’t move away from the grill, as this happens quickly and you do NOT want them to burn (any burning will make the nuts bitter).  Toasting them lightly brings out their natural flavour. When toasted, set them aside to cool.

  2. In a heavy-based saucepan, melt the butter on a medium heat. As soon as it’s melted, add the sugar. Using a wooden spoon, initially stir the sugar and butter together, then wait about 5 minutes until the mixture starts to form a  liquid and a caramel forms.  As soon as this happens, stir until smooth and it’s light brown (not dark brown, otherwise bitter), add all the nuts.

  3. Stir in the nuts until they’re all well covered and sticky in the caramel. Turn out immediately on to a patisserie mat (Silpat) or directly on to a clean, marble surface.

  4. Leave to cool on the counter for about 10 minutes or until the caramel hardens. Store in an airtight tin or jam jar and eat within a month.

Recipe Notes

This recipe is gluten free.  Serve with chocolate or exotic fruit macarons (see recipes in either of my books), top with the nougatine or serve with extra passion fruit. The mousse can be made in advance, chilled overnight and is excellent served next day.

Jill Colonna

MadAboutMacarons.com

 

Lightest Dark French Chocolate Mousse

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. Unlike many recipes I’ve tried, this one essentially consists of dark chocolate with whipped egg whites. So, it’s a light yet dark French chocolate mousse – without any cream!

Dark chocolate mousse recipe

It’s not unlike this egg white-based light-as-a-feather white chocolate mousse with orange blossom but this dark chocolate one is decadent for serious chocolate lovers.

Just before Julie left recently for her new studies in London, I’d asked what she’d love as her favourite meal together as a special send-off.  It was classic lasagna (it was also a toss-up for this Corsican Cheese and Spinach Lasagne), loads of unpasteurised cheese, followed by this dark chocolate mousse for dessert.

Her list didn’t stop there, though; she added, “and a batch of chocolate, chestnut and cinnamon macarons, please.” with her most beautiful eyes sparkling over a cheesy grin that melted my heart. How can a Mum refuse that?

dark chocolate mousse

So, as you can see, her wish was granted – including an extra bonus of unusually warm weather so that dinner was outdoors – and before I could say, “Let’s keep some macarons for teatime tomorrow ….” the whole lot disappeared.  I wasn’t complaining; I’d kept the other box aside, hidden at the back of the fridge! Although, they’ve got used to that trick by now so ended up putting the rest in the freezer.

Incidentally, the recipe for the dark chocolate macarons with chestnut and cinnamon is in my book, Teatime in Paris.

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 adding one egg yolk and whipped up egg whites with sugar. Although slightly tweeked with more dark chocolate, less powder and the addition of salt, this is my favourite recipe inspired by Raymond Blanc.

Speaking of Blanc, this recipe uses many 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.

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.  How lucky everyone was that day with such glorious weather. Now classed a historical monument, the 1864 Wood Cottage buildings look remarkably like chocolate, don’t they?

dark chocolate macarons

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

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 2 votes
dark chocolate mousse
French Dark Chocolate Mousse
Prep Time
20 mins
Cook Time
10 mins
Chilling Time
1 hr 30 mins
Total Time
30 mins
 

A French classic with no cream: a light and intensely bittersweet dark chocolate mousse for serious chocolate lovers - topped with the most fondant macarons.

Course: Dessert
Cuisine: French
Servings: 4 people
Calories: 133 kcal
Author: Jill Colonna
Ingredients
  • 170 g (6oz) dark (bittersweet) cooking chocolate best at 70% (but no less than 64%)
  • 15 g (0.5oz) unsweetened cocoa powder (I use Van Houten)
  • 290 g (10.5oz) organic egg whites (from approx. 10 eggs)
  • 30 g (1oz) sugar
  • 1 organic egg yolk
  • 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 is easy to stir, switch off the heat and stir until smooth, keeping the bowl over the pan to keep warm.

  2. In a clean bowl, whisk the egg whites (using a stand mixer or electric beaters) with the sugar until soft peaks form.

  3. Quickly stir in the egg yolk and half of the fluffy egg whites then fold in the rest of the whites using a spatula, adding the pinch of fleur de sel salt.

  4. Spoon into serving glasses and place in the fridge to chill for about 1.5 hours until ready to serve.

Recipe Notes

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

Jill Colonna

MadAboutMacarons.com

French Chocolate Mousse

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

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!

 

Strawberry Pistachio Clafoutis

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. 

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 – not unlike the Raspberry Clafoutis with Lemon Verbena – where I’ve replaced the flour with fragrant pistachios.

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.

 

Some pink peonies for you from the local market.

French peonies from the market

Strawberry Clafoutis Dessert

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):

Recipe now demonstrated on Video.

Jill Colonna

MadAboutMacarons.com

 

 

 

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!