Easy Chocolate Mousse/Mousse au Chocolat Recipe

This is such an easy recipe to make which is super indulgent yet light especially after you have had a heavy meal. This is also the perfect dessert to serve if you are cooking rice and curry as your main meal.  I have tried so many chocolate mousse recipe but this is by far my favourite recipe as it has no sugar in it and pretty easy to make. I always use good quality dark chocolate when making this as the mousse won’t be as tasty and rich otherwise.

This is another recipe from one of my favourite books, French Kids Eat Everything by Karen Le Billion  and I have been making this every since my daughter was born (she is now almost 11 years old).

Do note that the eggs in the recipe is only cooked by the heat from the melted chocolates and although I have served this to my children when they were very young and eaten this when I was pregnant. I would recommend you to take precaution if you are making this for pregnant women as the eggs are not cooked.  Feel free to print the recipe below if you want to give this a go.

Here’s the youtube video showing how I made this easy Chocolate Mousse

Feel free to Pin this image on your Pinterest Account so you can remember to try this easy Chocolate Mousse Recipe

Here are more recipes for you to try:

Gâteau au Yaourt or French Yoghurt Cake Recipe

Homemade Soft Crescent Bread Rolls Recipe

Michel Roux Jr’s Madeleine Recipe

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Chocolate Mousse / Mousse au Chocolat Recipe

yeahfoodie Affiliate Links This is such an easy recipe to make which is super indulgent yet light especially after you have had a heavy meal. This is also the perfect dessert… Dessert Easy Chocolate Mousse/Mousse au Chocolat Recipe French Print This

Serves: 4 Prep Time: 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 225g  or ½ pound plain chocolate (I've used 70% dark chocolate)
• 4 tsp butter
• 6 eggs, separated
• Zest of half orange
• 1 tsp vanilla
• Pinch of salt

Instructions

1.Melt chocolate and butter in bain marie (add milk a little at the bottom to stop it sticking). I have used a metal pot on a low induction cooker to melt this.

2. Allow choc to cool a little then add yolk, vanilla, zest and stir

3. Whisk egg whites till stiff, fold in half into the chocolate mix then continue to fold  in the rest

4. Pour into mould/ramekins and leave for 2-3 hours to firm.

5. Serve with fresh fruits such as berries/mint leaves or orange segments

Notes

Note: I have made ½ portion and this fills about (4 ramekins or 4 dessert glasses).