Classic French Mousse au Chocolat

Melt the Chocolate and Butter

Begin by melting the bittersweet chocolate and unsalted butter together. You can do this using a double boiler or in the microwave. If using a double boiler, place a heatproof bowl over a simmering pot of water, ensuring the bowl doesn't touch the water. Add the chocolate and butter and stir until completely melted and smooth. If using a microwave, heat in 30-second intervals, stirring in between, until melted and smooth. Set aside to cool slightly.

Separate the Eggs

Carefully separate the eggs into two bowls. Place the egg whites in one bowl and the egg yolks in another. Ensure there are no traces of yolk in the egg whites.

Whisk the Egg Yolks and Sugar

Add the granulated sugar to the bowl with the egg yolks. Whisk vigorously until the mixture becomes pale yellow and thick. This step is crucial for creating a light and airy mousse.

Combine Chocolate and Egg Yolks

Gently fold the cooled melted chocolate mixture into the egg yolk and sugar mixture. Mix until well combined and smooth. Be careful not to overmix at this stage.

Whisk the Egg Whites

In a clean, dry bowl, whisk the egg whites with a pinch of salt until stiff peaks form. This is best done with an electric mixer, but you can also do it by hand. Stiff peaks mean the egg whites hold their shape when the whisk is lifted.

Fold in the Egg Whites

Gently fold one-third of the whisked egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture. It's important to be gentle to maintain the airiness of the mousse.

Add Optional Heavy Cream

If you prefer a richer and creamier mousse, gently whip the heavy cream until soft peaks form. Fold the whipped cream into the chocolate mixture. This step is optional but adds a lovely texture.

Chill the Mousse

Divide the mousse evenly into individual serving dishes or glasses. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely. The longer it chills, the better the texture will be.

Serve and Enjoy

Before serving, you can garnish the mousse with a dusting of cocoa powder, chocolate shavings, fresh berries, or a dollop of whipped cream. Enjoy your homemade French Mousse au Chocolat!

Nutrition Facts (Estimated per 100g)

Note: The following values are approximate and can vary based on specific ingredients and portion sizes.

• Calories: 350-400 kcal
• Fat: 25-30g
• Saturated Fat: 15-20g
• Cholesterol: 150-200mg
• Sodium: 50-100mg
• Carbohydrates: 20-25g
• Sugar: 15-20g
• Protein: 5-7g

Other Important Considerations for Nutrition

This mousse is a dessert and should be consumed in moderation. The high fat and sugar content mean it's best enjoyed as an occasional treat rather than a regular part of your diet. If you're concerned about the sugar content, consider using a sugar substitute or reducing the amount of sugar used. You can also use dark chocolate with a higher cocoa percentage to reduce the sugar content.