Mousse au chocolat is probably the most popular french dessert that made its tour around the world. Nevertheless there is quite a big number of different recipes. You can find instruction with and without egg yolks, with and without Gelatine, with butter, with cream, etc.

One of my favourite recipes for a long time was Paul Bocuse’s recipe with eggs and butter. I then had a period in the Nineties when I used gelatine. But to be honest: There’s no use having gelatine in Mousse au chocolat. The latest recipe I tried was Pierre Hermé’s recipe. Without egg yolks and without geltine but with a perfect texture. I stumbled upon it over at “C’est moi qui l’ai fait", a french food blog.

Here’s the recipe:

250 Gramm dark chocolate
60 Gramm heavy cream
40 Gramm sugar
180 Gramm egg white (ca. of 5 eggs)

The recipe starts with melting the chocolate in a bain marie and then adding the heated cream. To be honest: I started with heating the cream and melted the chocolate in it. The same result.

Then beat the egg whites until you get a light but stable foam. Then keep on beating and add the sugar. At the end you should have a quite firm foam with stiff peaks.

Add a third of this meringue to the chocolate ganache. Incorporate well, gradually fold in the rest until no white speaks appear.

Transfer to a large decorative glass bowl or little to some little bowls and refrigerate until well chilled, at least 4 hours.

To serve, spoon the mousse au chocolat and garnish with chocolate shavings, fresh berries or whatever you fancy.

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