When in Paris one must try Traditional French Chocolate Mousse or Mousse au Chocolat however you don’t have to go to enjoy it! This luscious recipe allows making this decadent treat in your own kitchen!
Don’t you hate that after effect of vacation? You know what I mean; as you return to your normal routine, you become swept up and soon feel that you are dreaming you actually had a vacation at all even though it only ended a week prior? Fortunately for me though we are rolling into the school year, it seems to not be gobbling up all of the experience mentally and Paris lingers on in the Boulder Locavore household.
Despite beginning to turn attentions toward school year meal preparation, there were definite food moments from our few week stay in the City of Lights that clicked for a remake when back on home soil. When researching restaurants before going we neglected to factor in the timing of when we’d dine. We often found ourselves at an odd hour having done a few hours of walking and touring a museum and really needed to eat. As mentioned in my post featuring the French Ham and Cheese Omelet, we’d haphazardly review menus for gluten-free dining capability and collapse into sidewalk seats to enjoy some wine (mom and dad), Orangina (the tots) and some café fare.
We found some key dishes that were common on the café menus that we enjoyed fairly regularly. Ever since we arrived in Paris my daughter, who has taken four years of French, was keen to try Mousse au Chocolat (chocolate mousse). Ironically each café we visited over the first days had just run out or did not have it available.
On a balmy evening we stopped in to Le Troisième Chinon on the corners of Rue des Archives and Rue Rambateau near the National Archives, a mere few blocks from the apartment we were renting in Marais (4th arrondissement). The server was particularly jovial, the menu offering some different dishes than the stock café options we’d begun to see repeated often. The patrons were friendly and though we spoke English within our family dialogs, they seemed to appreciate our simple discussions in French with them. The café tables, lined up touching along the sidewalk, were full of neighborhood locals which is what we craved in renting an apartment.
It was the first evening that really felt like vacation to me as I soaked in the ambiance of the moment. Dessert rolled around and to our delight, they offered Mousse au Chocolat. My husband and I ordered Crème brûlée to share, another French classic which we had not yet tried in Paris. The server whisked out with two little pots of chocolate mousse for the kids.
Being one smitten with charming packaging I was immediately in love with the mousse being served in small Le Parfait French canning jars. They were chilled from being in the refrigerator and the most darling things ever. If that wasn’t enough, I had a bite and it was by far the most memorable dessert we enjoyed on our trip. Creamy, rich chocolate mousse, perfectly chilled and satisfying. I knew in that moment I had to have some of the jars AND would certainly be making the chocolate mousse at home. And though enjoying a pot of chocolate mousse at a café table on a balmy August night in Paris really can’t be topped, this dessert will not disappoint at your own dining table! It’s easy to make (you’ll be surprised at how easy) and is rich and luscious.
The original inspiration from Le Troisième Chinon (iphonography):
Making a Traditional French Chocolate Mousse recipe at home is not as difficult as you might guess! A rich, decadent chocolate dessert isn’t just for trips to France anymore (though I highly encourage taking one to try it there too)!
I’m often asked where I purchased these jars. These are the Le Parfait jars used for this recipe (70mm 7-ounces).
Recipe
Traditional French Chocolate Mousse {Mousse au Chocolat}
Ingredients
- 6 ounces Bittersweet Chocolate , grated or finely chopped
- Unsalted Butter to grease jars or ramekins
- 4 Eggs , room temperature and separated*
- 1/4 cup Granulated Sugar
- 1/8 teaspoon Lemon Juice
Instructions
- Melt the chocolate in a double boiler or in a metal heat-proof bowl placed over a saucepan of boiling water. Stir as chocolate is melting. Remove from heat when melted to cool slightly.
- Butter four 3-inch diameter ramekins or 7-8 ounce canning jars. Set aside.
- In the bowl of a stand mixer (hand mixer may also be used) beat egg whites on high until forthy; add the lemon juice.
- Continue to beat egg whites, slowly adding the granulated sugar a few tablespoons at a time (allow to mix in before adding more). Beat eggs until stiff but not dry.
- Stir egg yolks into the chocolate. Gently stir in a third of the egg white mixture into the chocolate.
- Combine the chocolate mixture into the bowl with the egg white mixture and gently mixture together completely.
- Spoon the mousse mixture into the prepared ramekins or jars and gently tap the containers on a countertop to release any bubbles.
- Cover and fully chill before serving.
Kari says
I’ve never made Chocolate Mousse before, but with all of the ingredients on hand it’s looking like a perfect dessert for this snow day. I’ve had a craving for chocolate all week and have been trying to think of a new dessert to make.
Sarah says
Hi. Much as I love reading about your family trips in Paris, where is the recipe? Thank you!
Toni Dash says
Hi Sarah. If you scroll to the bottom of the post and select the RECIPE button you’ll find it there!
Robert Felle says
Many years ago I used a similar recipe to make my mousse.When the raw egg advisory came along i added a small amount of rum,Kahlua or Grand Marinier. Never had a problem.Any thoughts on this method?
Toni Dash says
I’m sure that made it more delicious Robert! I can’t comment on the addition of liquor to offset the potential issues of having raw egg in the mousse however. I personally have never had an issue. I think using pasteurized eggs as a precaution is a good plan!
Sommer @ASpicyPerspective says
Ok, I am crushing on this recipe! Delish! Pinned
Toni Dash says
Thanks Sommer! It’s pretty delish!
Catherine Holt says
Wow, what can be said about this except YUM! Chocolate mousse that is decadent and rich, what could be better than that!
Sharing now through Triberr 🙂
Cindy Roberts says
Just back from eating in Italy and cooking class in Rome I certainly understand how vacation mode is fading fast as we enter the hustle bustle of the first weeks of school. I, too, am trying to keep some of those vacation memories alive and just wrote a short bit about that on my website. I do have a question about your chocolate mousse. How do you manage to keep it light and fluffy? Mine so often becomes dense, almost pudding like. Would be delighted for advice about that. Also, I’m working on a compilation of memoirs and essays on home cooking to inspire readers to “get back to the kitchen”.
Toni Dash says
Thanks for your comment Cindy. Glad to know I’m not the only one hanging on to the vacation! Two things on the mousse. First a prior commenter hit the nail on the head about using lemon juice to keep the egg white peaks fluffy if using pasteurized eggs (or cream of tartar). Second I think folding the eggs whites together with the chocolate is where the density develops. Not letting the chocolate cool too much before combining with the egg whites is key. Even when more dense they still are delicious!
Colleen says
This recipe looks amazingly simple to make, actually. I have chocolate freaks coming for my Sisters in September in Santa Fe in a couple of weeks – I could put them to work whisking and melting and whipping, couldn’t I? A wonderful sisterly (and niece-ly, there will be two nieces as well) thing to share, thank you!
Thalia @ butter and brioche says
i could pretty much live off chocolate mousse, definitely need to try your version.. looks so rich, creamy and delicious!
Laura @MotherWouldKnow says
Lovely post and recipe. Readers should realize that the lemon juice (or cream of tartar) is essential in getting the whites of pasteurized eggs to whip up properly. I had a bad experience withe pots de creme (tired to whip whites of pasteurized eggs without either of those) and learned the hard way.
Toni Dash says
Great to know Laura. I’ve used cream of tartar before but this was a method shared from one of the cafe owners; didn’t consider why! Thank you.
Kelly @ Nosh and Nourish says
I love how thick and creamy it looks! And that blue dish in the background… perfection!!
Toni Dash says
It really is rich and creamy Kelly. Decadent certainly!