Mousse au Chocolat
Mousse au Chocolat (MOOS oh shoh-koh-LAH)
Swiss Chocolate Mousse
A deeply indulgent, airy chocolate mousse made with premium Swiss chocolate, whipped to a cloud-like texture and served chilled.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: glass coupe
Garnishes: whipped cream, chocolate shavings, cocoa powder
Accompaniments: shortbread biscuit
Instructions
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1
Melt chocolate gently over a double boiler. Stir in espresso. Cool slightly.
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2
Whisk egg yolks with half the sugar until pale and thick. Fold into melted chocolate.
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3
Whip cream to soft peaks. Set aside.
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4
Beat egg whites with salt until soft peaks form. Gradually add remaining sugar, beating to stiff glossy peaks.
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5
Fold whipped cream into the chocolate mixture gently.
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6
Fold in egg whites in three additions, preserving volume.
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7
Divide among serving glasses. Refrigerate at least 4 hours or overnight.
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8
Serve topped with whipped cream and chocolate shavings.
Did You Know?
Switzerland consumes more chocolate per capita than any other country — about 10 kg per person annually — and chocolate mousse is a national favorite.
Chef's Notes
Equipment Tips
- double boiler
- mixing bowls
- whisk or hand mixer
Garnishing
whipped cream, chocolate shavings, cocoa powder
Accompaniments
shortbread biscuit
The Story Behind Mousse au Chocolat
Switzerland's chocolate heritage began when François-Louis Cailler opened the country's first mechanized chocolate factory in 1819. By the 18th century, French-Swiss confectioners were creating chocolate mousses using Swiss-made chocolate renowned for its smoothness. Swiss chocolate mousse represents the pinnacle of the country's chocolate tradition, demanding nothing less than premium Swiss chocolate.
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