Classic Chocolate Mousse
Recipe by Chef Jean-Pierre
A traditional French chocolate mousse made with high‑quality 70% dark chocolate, whipped cream, egg yolks, and a light meringue. The technique creates a light, airy texture that’s far from a dense chocolate pudding. Optional Kahlua or orange juice adds a subtle adult flavor, while orange zest brightens the finish. Chill for several hours before serving in elegant glasses.
MediumFrenchServes 6
Printable version with shopping checklist
Source Video
31m
Prep
13m
Cook
10m
Cleanup
54m
Total
Cost Breakdown
Total cost:$9.11
Per serving:$1.52
Critical Success Points
- • Melt the chocolate without water intrusion
- • Cook the yolk mixture to the proper temperature without scrambling
- • Fold the whipped cream and meringue gently to retain air
- • Achieve stiff peaks in the meringue
Safety Warnings
- • Hot steam from the double boiler can cause burns; handle with care
- • Raw egg whites carry a risk of salmonella – use pasteurized eggs if concerned
- • Alcohol is optional; omit or substitute for a non‑alcoholic version
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