Ingredients for La Mousse Au Chocolat Chocolate Mousse
- Semi Sweet Chocolate Chips
- 4 ounces (1/2 cup) unsalted butter
- Instant Espresso
- 2 tablespoons fresh orange juice
- 4 large eggs
- 4 large egg yolks
- ¾ cup granulated sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
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How to Make La Mousse Au Chocolat Chocolate Mousse
- Chill all mixing bowls and utensils in the refrigerator for at least 30 minutes before starting to help the mousse set properly.
- Place 12 ounces semi-sweet chocolate chips, 4 ounces (1/2 cup) unsalted butter, 2 tablespoons strong brewed espresso, and 2 tablespoons fresh orange juice in a heatproof bowl set over a pan of simmering water (double boiler). Melt over low heat, stirring constantly, until smooth and melted.
- Remove from heat and set the chocolate mixture aside to cool completely in the refrigerator.
- In a separate bowl, whisk together 4 large eggs, 4 large egg yolks, and ¾ cup granulated sugar at medium speed for approximately 2 minutes, or until the mixture is pale, thick, and ribbon-like.
- Gently fold the egg mixture into the cooled chocolate mixture until well combined.
- In a chilled bowl, beat 1 cup heavy whipping cream with 1 teaspoon vanilla extract until soft peaks form. Do not overwhip.
- Gently fold the whipped cream into the chocolate mixture until just combined. Be careful not to deflate the whipped cream.
- In a separate clean, dry bowl, beat 4 large egg whites until stiff peaks form.
- Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites until just combined.
- Pour the mousse into individual serving dishes or a large chilled bowl.
- Refrigerate for at least 3-4 hours, or preferably overnight, before serving to allow the mousse to set completely.
- Garnish with fresh berries or chocolate shavings before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
96g
Fat
88g
Carbs
9g
