Easy
20 min
No bake
6 to 8 glasses
Very dark chocolate mousse Grandma's style recipe
An original recipe by L'Ecole Valrhona Gourmet
Utensils:
- Saucepan
- Hand mixer
- Glasses
Chocolate mousse is a classic French dessert that dates back to the 18th century, originally enjoyed by the French aristocracy. It gained widespread popularity in the 1900s, becoming a staple in both gourmet restaurants and home kitchens worldwide. This delightful dessert is cherished for its light and airy texture, achieved by carefully folding whipped egg whites or cream into a rich chocolate base. The mousse can be enhanced with various flavors such as coffee, liqueurs, or spices, and is often garnished with fresh berries, whipped cream, or chocolate shavings, making it a versatile and elegant treat suitable for any occasion.
Made with the products below :
1. Dark chocolate mousse
Ingredients:
- 125g Whole milk
- 125g 35% Whipping cream
- 200g Egg whites
- 60g Granulated sugar
- Either 270g GUANAJA 70% dark chocolate
- Or 280g CARAÏBE 66% dark chocolate
- Or 295g MANJARI 64% dark chocolate
Prep time: 20 min
Rest time: 4h minimum
Steps:
- Heat the milk and cream together.
- Pour the mixture over the melted chocolate in three batches, mixing vigorously to create an emulsion.
- Blend as soon as possible to perfect the emulsion.
- Whip the egg whites at a medium and constant speed, gradually adding the sugar.
- Add about ¼ of the whipped egg whites to the cream and chocolate mixture.
Sacrifice this first quarter. - Then, gently fold in the remaining egg whites.
- Refrigerate for a few hours before serving.
Chef's tips:
- The ideal serving temperature for this mousse is 4-6°C.
- The recommended shelf life for this mousse is 2 days.
Valrhona's Guanaja 70%, Caraibe 66%, and Manjari 64% dark chocolates are exceptional choices for crafting a dark chocolate mousse, each offering a unique flavor profile that can elevate the dessert.
-
Valrhona Guanaja 70%:
- Flavor Profile: Intense and bittersweet with deep cocoa notes.
- Characteristics: Offers a robust chocolate experience, ideal for those who appreciate a strong and bold flavor.
- Suitable For: Creating a mousse with a pronounced chocolate taste that stands out.
-
Valrhona Caraibe 66%:
- Flavor Profile: Harmonious blend of cocoa with subtle nutty undertones.
- Characteristics: Provides a balanced and smooth taste, perfect for a refined and elegant mousse.
- Suitable For: Those seeking a milder chocolate flavor that still retains richness and depth.
-
Valrhona Manjari 64%:
- Flavor Profile: Fruity and tangy with hints of red berries.
- Characteristics: Offers a refreshing and vibrant twist, enhancing the mousse with a unique and lively flavor.
- Suitable For: Adding a fruity dimension to the mousse, appealing to those who enjoy a lighter, more nuanced chocolate experience.
Crafting the perfect dark chocolate mousse is an art that combines tradition with personal taste preferences. By selecting high-quality chocolates like Valrhona Guanaja, Caraibe, or Manjari, you can tailor your mousse to achieve the desired flavor profile, whether it's intense, balanced, or fruity. Experimenting with these exquisite chocolates allows you to create a dessert that not only delights the palate but also reflects your unique culinary style. We hope this guide inspires you to explore the rich world of chocolate mousse and share your delicious creations with loved ones. Bon appétit!
