Our region has many famous and favourite desserts, like the Croustade aux Pommes et à L’Armagnac, a fruit tart that is not difficult to make but does take a fair amount of time. I prefer something quick and easy that can preferably be prepared beforehand. Mouse au Chocolat is one of my favourites. I use chocolat noir, usually the Cote d’Or variety and I flavour it with mint leaves from the herb garden.
Mousse au Chocolat noir, the making, the sharing and the eating, makes me happy.
Ask ten French people how to make mousse au chocolat, and you will end up with ten different recipes. En plus, everybody has their own ideas when it comes to adding flavourings and toppings, but the main ingredients in a chocolate mousse always include chocolate, eggs and sugar. Some recipes also require cream, butter and your choice from a variety of flavourings.
As with any recipe that includes chocolate, the secret is using only the very best chocolate you can. Your mousse is only as good as your chocolate. This basic French chocolate mousse recipe is remarkable in its simplicity.
350g chopped bittersweet chocolate
2 tablespoons of unsalted butter
1/4 cup of strong coffee
1/4 cup of caster sugar
1 tablespoon real cocoa powder
300ml thick, heavy full-fat cream
Chantilly (whipped cream), fresh mint leaves and grated chocolate to garnish
Place the chocolate, butter and coffee in a glass heat-resistant bowl over a pan of boiling water. The bowl should not touch the water. Stir slowly until all the butter and the chocolate has melted. Remove the bowl from the stove and set it aside to cool.
Place the eggs and the sugar into a large bowl and beat with an electric beater for 3-5 minutes until mixture is pale, thick, lemon-yellow and twice the volume. Carefully fold in the cocoa powder. Add the cooled but still liquid chocolate. Mix well.
Whip cream until thick but do not overdo it. Carefully fold the cream into the chocolate mixture, keeping the mixture as light as possible. Divide mixture into 6 portions. Refrigerate for at least 6 hours. (The mousse can be refrigerated for up to a day.)
Top with chantilly, a mint leaf and grated chocolate to serve.
This recipe is included in my book Secure Your Promising, Purposeful and Prosperous Your Future.
More recipes on my Recipes for Retreats Pinterest Board