Lightest Dark 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, you could call it a light yet dark chocolate mousse.

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.

Dark chocolate mousse recipe

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 with macarons

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

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, 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 recipe method

Dark Chocolate Mousse

5 from 1 vote
dark chocolate mousse
Dark Chocolate Mousse
Prep Time
20 mins
Cook Time
10 mins
Chilling Time
1 hr 30 mins
Total Time
30 mins
 

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 and garnish with edible flowers.

Jill Colonna

MadAboutMacarons.com

 

dark chocolate mousse

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!

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? I’ll be writing more about Le Vésinet and many other of our lovely local towns just outside Paris soon, so don’t forget to sign up below so you don’t miss any new posts.

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dark chocolate macarons

While we’re on the subject of chocolate, stay tuned for my next post on the most incredible chocolate shop personality just 5 minutes’ walk from Le Moulin Rouge in Montmartre.

4 replies
  1. Charlie
    Charlie says:

    Hi Jill!
    Thank you for posting this recipe.
    Can this be used with a semi-sweet or a milk Chocolate?
    Dark Chocolate gives me migraines.

    Reply
    • Jill Colonna
      Jill Colonna says:

      Hi Charlie – I already responded privately by email as I couldn’t answer here as on my travels but just for other readers who pop in here:
      Yes you can use semi-sweet or milk chocolate instead of dark (bittersweet) chocolate but as long as you know it will not be the same recipe, as normally this uses no milk or cream and both types of chocolate have added sugar. In this case, I’d recommend reducing the sugar and adding another couple of egg whites, just to keep it as light as possible. Enjoy!

      Reply
  2. Christina | Christina's Cucina
    Christina | Christina's Cucina says:

    Yet another crazy coincidence: my French friend Marie and I were talking about food last week and our pet peeves, when she brought up REAL French chocolate mousse. “It must NEVER contain any cream!” she ranted. So incredible that you post chocolate mousse today! It sounds lovely and I just have to try it since I’ve never had the authentic French kind!

    Reply
    • Jill Colonna
      Jill Colonna says:

      Well we must have some kind of telepathic gourmet cravings – how funny! (Although, admittedly, we could just be craving more chocolate as the Autumn weather kicks in?) Yes, she’s right about no cream in a real French chocolate mousse. If you’ve never tried it, then put these egg whites aside… with good quality chocolate, this is heaven.

      Reply

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