Chocolate Mousse Recipe – For all your Valentines

by on February 12, 2010

Valentines week is here to spoil every sweetheart in your life who is deserving of some chocolate love. A little whipped cream, strawberries and huge dollop of silky chocolate mousse says it all to show you care. We’ve already started celebrating and this sweet treat never gets dull. In fact, it’s a little too easy to eat and don’t be surprised if you inhaled a huge bowl of this chocolate mousse in less than a minute!

Chocolate mousse is luscious.  The soft, billowy, creamy texture given to chocolate by folding in whipped cream and swiss meringue is absolute heaven. Combine the chocolate mousse with some fresh whipped cream and ripe berries (although this time of year it may be better to go sans berries or use some brandied cherries) and you have a dessert that will make your love purr.

Fold chocolate into egg yolk mix

Fold in whipped cream

Fold in Swiss Meringue

If it seems complex, do not worry, because chocolate mousse is easy to make.  You are merely whipping and folding.  That’s it.  Even better, is that you are able to make the chocolate mousse a couple days ahead of time and it won’t deteriorate in quality. Make extra and enjoy for days.

Chocolate Mousse Recipe

Yield: @ 2 c chocolate mousse - @ 2 c whipped cream

Total Time: 1 hour

By staying organized and having your mise en place set, this is an easy, creamy, billowy-textured, luscious chocolate dessert that can be prepped days ahead without losing quality. If you can whip and fold, you can make this dessert. The chocolate mousse is basically four components made separately, then folded together. This recipe can easily be scaled up for mass servings or other enjoyable uses. Adapted from Bo Friberg's The Professional Pasty Chef.

Ingredients:

    Chocolate Mouse Ingredients

    Whipped Cream

  • 240 ml (1c) Heavy Cream
  • Swiss Meringue

  • 2 Egg Whites
  • 60 g (4T) Granulated Sugar
  • Chocolate Base

  • 60 ml (1/4c) Warm Water
  • 40 g (1/3c) Cocoa Powder
  • 25 ml (1 1/2T) Dark Rum
  • 75 g (2.6 oz) Dark Chocolate
  • Egg Yolk Base

  • 2 Egg Yolks
  • 25 ml (1 1/2T) Corn Syrup
  • Whipped Cream Ingredients

  • 240ml (1c) Heavy Cream
  • 5 ml (1t) Vanilla Extract
  • 20 g (2 T) Powdered Sugar
  • Optional

  • Strawberries, raspberries, or blackberries for layering into finished dessert

Directions:

  1. Whip the 240 ml of heavy cream for the mousse to stiff peaks and set aside in the fridge.
  2. Combine the second listing of heavy cream, vanilla extract and powdered sugar for the finished dessert's whipped cream layer and whip to stiff peaks then set aside covered in the fridge. While cream is whipping begin heating a pot of water as a bain marie that you'll use for the swiss meringue and melting the dark chocolate.
  3. Make Swiss Meringue. Combine egg whites and granulated sugar in a bowl (preferably your mixer bowl) and place bowl over pot of simmering water. Whipping constantly to keep egg whites from cooking, heat until temperature reaches 140º F. Remove from heat and whip until meringue is completely cool.  Set aside.
  4. Make chocolate base. Combine warm water, cocoa powder, and rum and mix until completely smooth. Melt dark chocolate in a bowl over the simmering water and combine with cocoa mix. Set aside and keep warm.
  5. Make egg yolk base. Whip egg yolks in a med.-lrg bowl just to break them up.  Heat corn syrup to a boil and slowly add to the egg yolks, whipping constantly.  Whip until thick and fluffy.
  6. Fold chocolate base into egg yolk mix until incorporated.  Next, fold in the plain whipped cream from step 1. until incorporated.  Fold in Swiss meringue until incorporated. Store chocolate mousse in fridge until ready to dish and serve.
  7. Final Presentation.  Slice berries. If chocolate mousse and whipped cream have sat for a day or more, stir them up to a creamy consistency. In a glass vessel (dessert bowl, Champagne glass, wine glass, etc.) layer in chocolate mousse, berries, and whipped cream.
Recipe Source: WhiteOnRiceCouple.com.

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{ 32 comments… read them below or add one }

1 Cajun Chef Ryan February 12, 2010 at 10:47 am

Wow, this is a great chocolate mousse recipe. And your photography is wonderful indeed! Do you give food photography / design lessons? I need some for my blog!

Making chocolate truffles for my Valentines!

Regards,
CCR
=:~)

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2 White on Rice Couple February 12, 2010 at 10:51 am

Chef Ryan – thank you! and yes, we do give food photo lessons. Our whole series of photography workshops will be launched sometime in April 2010. So stay tuned!

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3 sharon February 12, 2010 at 12:01 pm

That’s one good looking mousse! I always say that I don’t like chocolate mousse, but every time I eat it I am amazed at how delicious it is. Happy Valentine’s Day!

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4 White on Rice Couple February 12, 2010 at 2:34 pm

Sharon – Hey there newlywed! happy sweetheart day to you and your lovie too. xo

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5 Christine @ Fresh Local and Best February 12, 2010 at 2:26 pm

This mousse looks heavenly! Love your description it!

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6 Oi February 12, 2010 at 3:38 pm

MMmmmmmMmmM. Looks fabulous, but I can’t really make anything that requires an electric mixer and requires a thermometer since my kitchen is currently very limited. Any way to do it with extra elbow grease and eyeballing the temperatures and consistencies? Thanks for all your help! One of my new favorite blogs! Happy Valentine’s Day to you both.

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7 White on Rice Couple February 12, 2010 at 5:55 pm

Definitely. Between the meringue and the whipped cream, it is a lot of whipping so maybe have someone to trade off with you. For the temperature of the egg whites, it heats up to 140 pretty quick. Maybe 2 minutes at the most. 140 degrees will be warm but not quite hot water temp. Think cozy bath. Thanks for the compliments. Have a great V-Day too.

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8 Tokyo Terrace February 12, 2010 at 4:48 pm

This looks so delicious! Chocolate mousse is one of those amazing classic desserts that can be daunting to make. However, each time I make it, I feel like it couldn’t be more worth the whipping and folding. Your recipe here looks so light and fluffy. Just perfect!

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9 White on Rice Couple February 17, 2010 at 10:11 pm

Tokyo- this is a great recipe, and it definitely turns out so fluffy!

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10 Alison @ Hospitality Haven February 12, 2010 at 10:16 pm

Oh. My. Gosh. This looks FABULOUS!!! I could eat the pictures…

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11 Eat. Travel. Eat! February 12, 2010 at 11:48 pm

What a nice presentation with the layers of different ingredients! How coincidental that I just looked on TV and there was chocolate pudding, and now I see chocolate mousse. This totally looks better than the one on TV though!

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12 Angela@spinachtiger.com February 13, 2010 at 6:28 am

The strawberries made this so pretty. Who doesn’t love chocolate mousse?

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13 Alexandra February 13, 2010 at 9:09 am

This looks heavenly!

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14 Lucy February 13, 2010 at 9:58 am

Your mousse just looks so beautiful – I would definitely be one of the people who inhales it in a minute! Stunning.

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15 deana (lostpastremembered) February 13, 2010 at 10:31 am

I love the devil-may-care layering… it looks so delicious!!!

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16 Tessa February 13, 2010 at 11:34 am

These are stunning!! I think I would eat both of those glasses of mousse in that photo ;)

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17 Katie @ goodLife {eats} February 13, 2010 at 11:49 am

Yes, I think I have found my Valentine’s dessert at last! I have some raspberries, so I’ll use those instead of strawberries. Looks perfect!

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18 Memoria February 13, 2010 at 6:44 pm

I made my first batch of mousse au chocolat for my birthday cake a few days ago. The procedure was very similar to yours, so I can imagine that this mousse was amazing. Great process photos!

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19 Cookin' Canuck February 13, 2010 at 8:44 pm

Gorgeous photo! I always love the flowers and plants you use in your scenes. Oh yeah – and the chocolate mousse looks positively scrumptious.

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20 Julia Khoury February 13, 2010 at 9:16 pm

You guys are just so awesome! The photography is something – I tell ya! I want to reach thru the screen and just taste.
I run a catering company in Rochester, NY and we are getting ready to launch our new website.
Do you sell any of your photos – as stock?
Also, i want to become a better food photographer – do you have on-line classes – or – have you ever thought about it?

Love to hear from you!

All My Best…
Julia Khoury
Sarkis Caterers

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21 White on Rice Couple February 14, 2010 at 11:09 am

Julia- yes, we have a whole series of photography workshops that we’ll share soon.

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22 Cathy - wheresmydamnanswer February 14, 2010 at 11:40 am

WOW incredible looking – Your photo jumps right off the screen! Cannot wait to make this one :)

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23 Lynne February 14, 2010 at 10:46 pm

Yum, what a gorgeous looking pudding. Almost too perfect to eat….actually I think I might just dig in anyway! Love your photos.

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24 Divina February 17, 2010 at 4:18 am

Gorgeous!! I love the layering of the mousse and the strawberries and cream.

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25 Fuji Mama February 17, 2010 at 1:29 pm

Mmmmm, chocolate mousse makes me weak in the knees. I have ZERO self-control when it comes to these types of things. I can’t wait to hear about the photography workshops! Where do I sign… LOL

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26 White on Rice Couple February 17, 2010 at 10:09 pm

Fuji Mama- thanks! we’ll be announcing our workshops this week!

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27 Keego February 20, 2010 at 10:00 pm

that looks so tasty :)

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28 Dina February 21, 2010 at 9:00 pm

yum yum yum!

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29 Xylia May 17, 2010 at 12:05 pm

I just made this and it was amazing. I used a wine glass and made thinner, neater rows and put a truffle and a mini chocolate bar on top with the slice of strawberry, and it was gorgeous as well as tasty. Thanks!

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30 athena February 10, 2011 at 3:54 pm

I love the individual sizes, just enough for two :) I love chocolate mousse: it has all the benefits of a difficult-to-make dessert and the added bonus of being pretty simple, once you get the hang of it.

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31 Tabata June 10, 2011 at 9:55 am

Hello, I did the mouse it was wonderful, I was just wondering how can I storage the mouse without loosing the silky fluffyness? when I put it in the fridge it tends to get hard and is not silky anymore like the first time.

thank you

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32 White on Rice Couple June 10, 2011 at 11:01 am

Glad you liked the mousse. It doesn’t store too long. Up to about three days or so. We usually store them in a bowl, put a layer of wax on top of the mousse, then tightly plastic wrap the bowl and store in the fridge. Hope that helps.
Todd

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