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CHOCOLATE MOUSSE RECIPE: This traditional chocolate mousse is airy while still retaining a strong chocolate flavor. Please don’t let the French name fool you; it’s actually rather simple and quick to prepare!


You should not be fooled by the French term; chocolate mousse is one of the sweets that is the least difficult to prepare. In all seriousness, if you have a microwave, a hand mixer, and a rubber spatula, you can make homemade chocolate mousse that is on par with the type served at any French restaurant, and you can do it in only twenty minutes. It is almost impossible to make a mistake with this dish from Tyler Florence. Although I have tried enhancing the flavor by adding a dash of coffee or a shot of alcohol, I have found that both versions are delicious; yet, the general consensus among my family is that simple chocolate is superior. Keep things as basic as possible!


  • 3 tablespoons unsalted butter
  • 6 ounces semisweet chocolate, best quality
  • large eggs, at room temperature, yolks and whites separated
  • ½ teaspoon cream of tartar
  • ¼ cup plus 2 tablespoons sugar
  • ½ cup heavy cream, cold
  • ½ teaspoon vanilla extract


  • ½ cup heavy cream, cold
  • 2 teaspoons sugar
  • Chocolate shavings


  • Put the butter in a bowl that is suitable for use in the microwave. The chocolate should be broken up into small pieces and placed directly into the basin. In the microwave, heat it for twenty seconds at a time, stirring it in between each interval, until the chocolate is approximately seventy-five percent melted. While stirring, enable the chocolate to melt entirely by allowing the residual heat in the bowl to do so. (Another option is to put the butter and chocolate in a heat-resistant bowl and place it over a pot that has about an inch of water that is just barely simmering. To ensure that the chocolate is completely melted and the mixture is completely smooth, stir it with a wooden spoon. Wait a few minutes for the mixture to cool down, and then gradually incorporate the egg yolks into the mixture using a whisk, making sure to mix thoroughly after each addition. Put aside for later.
  • The egg whites should be beaten on medium-high speed until they become frothy in the bowl of a stand mixer or an electric hand mixer respectively. once adding the cream of tartar, continue beating the mixture until soft peaks form. The peaks should be just beginning to hold, and they will melt back into themselves once some time has passed. Continue beating the mixture until stiff peaks form, which can be identified by the fact that the peaks will stand straight up when the beaters are lifted from the mixture. Gradually incorporate half a cup of sugar into the mixture. Make sure that the egg white mixture is evenly distributed throughout the chocolate mixture by folding it in with a big rubber spatula. Put aside for later.
  • In a separate dish, use a medium-high speed mixer to whip the heavy cream until it starts to thicken. Continue beating the cream until it reaches medium peaks (when you pull the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won’t lose their shape totally). After including the remaining two tablespoons of sugar and the vanilla, continue beating the cream until it reaches medium peaks. Combine the chocolate mixture with the whipped cream by folding it in. Be certain that it is completely integrated, but avoid mixing it any further than is required. To chill the mousse for at least two hours, divide it into six individual glasses, cover them, and place them in the refrigerator.
  • Before serving, beat the cream until it begins to thicken. This can be done up to a few hours before serving. After adding the sugar, beat the mixture until it reaches medium peaks. Spread the whipped cream on top of the mousse, and then sprinkle chocolate shavings on top of that.
  • Please note that mousse can be prepared up to one day in advance, as per the instructions provided. Cover with plastic wrap and place in the refrigerator to maintain a chilly temperature. The topping of whipped cream and chocolate shavings can be added up to a few hours before the beverage is served.
  • A word of caution: chocolate mousse is created using uncooked eggs. You should look for eggs that have been pasteurized if this is a concern. Eggs that have been pasteurized have been subjected to heat for a short period of time in order to eliminate any bacteria that may be present. The majority of the time, Whole Foods has them; but, before making a special journey, you should call your local store to make sure. It is important to note that consuming raw eggs is not recommended for anyone who are pregnant, infants, old people, or anyone who has a damaged immune system.

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