Classic Chocolate Mousse

Making the classic chocolate mousse is not a job. It’s an addictive and indulgent task that you want not to end. Yes, mousse is French and it means foam. Yes, it is made with chocolate, eggs and cream. Yes, it is fattening. Yes, it is gluten and grain free. And you will love it.

Velvety chocolate mousse is a classy dessert that takes some time to prepare, but it is so beautiful that it is worth the effort. It is an excellent choice for a weekend dessert with the family or an elegant dinner party. It appeals to all – who could resist its chocolate creaminess?

For your own good, eat in moderation. This sweet and creamy pleasure can add a lot of calories to your dairy meal plan.

The Chocolate Mousse: a short history

Mousse au chocolat is French for chocolate mousse. Mousse however designates a wide variety of desserts. This category is defined as chilled airy confections made from one of the four bases:

• whipped cream
• beaten egg whites
• gelatin (in combination with one of the first two)
• or sugar syrup meringue combined with whipped cream.

Mousse originated in the 1700s, with the first known recipe for chocolate mousse documented by François Menon, a French writer, in 1750, in his book La science du maître d’hôtel confiseur (loosely translated as ‘The science of a master confectioner’). Menon, incorporated melted chocolate into fresh egg yolks, which he then added to the cream and frothed up the mixture. His mousse à la crème, Menon begins by whipping the cream and advises that if the cream does not froth up properly, the pastry chef or cook must add beaten egg whites.

Why we love 💕this Classic Chocolate Mousse

• It is relatively easy to make
• It is so French and tastes so good
• You can’t resist it even if you claim that you are not a sweet tooth

🕐How to make the Classic Chocolate Mousse

• Heat heavy cream with chocolate chips over medium-low heat

• Beat eggs and sugar with a hand-held mixer at medium speed

• Slowly add the melted chocolate mixture to the egg mixture

• Once combined, heat over medium heat, stirring constantly, until thickened
• Remove from heat and cool slightly before transferring to the refrigerator to chill for 2 hours
• Once chilled, whip the remaining heavy cream until stiff peaks form

• Gently fold the chilled chocolate into the whipped cream until thoroughly combined

Did you make this? Capture a snapshot of your dessert and share it with us on Instagram by tagging @theistravels or using the hashtag #wedesserts. We can’t wait to admire your creation!

💡Did you know?

• When if first appeared, chocolate mousse was called “Mayonnaise de chocolat” – and, even more interesting, was invented by world-renowned French post-Impressionist painter Henri Toulouse-Lautrec, in the late 19th century. Apparently, he was an experienced cook who had the time to create a few signature dishes

• In the 18th century, a mousse was served in a large silver goblet made especially for this dessert, to retain the icy chill that was a marker of a dessert intended for elite tables

• Today mousse can be served in a charlotte mold, a glass bowl, a single large or individual small porcelain dishes

So, make this classic chocoalte mousse and tell us what you think. Rate it in the recipe card!

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