The Greatest Chocolate Mousse in the World

Today I'll share the only chocolate mousse recipe I've found that truly deserves to be called great.

I know we’re approaching Valentine’s day. So rather than doing something utterly unoriginal and buying your sweetheart a box of chocolates, why don’t you whip up a delicious batch of chocolate mousse instead? Best of all, this chocolate mousse recipe is easy--and inexpensive too.

Chocolate Mousse
(courtesy of Chef Paul Prudhomme's Louisiana Kitchen* cookbook)
(makes 6 servings)

4 ounces unsweetened chocolate
4 egg whites
1 cup heavy cream
3/4 cup powdered sugar

Melt the chocolate over low heat; use a candy thermometer and try and keep the temperature at about 110 degrees F.

Meanwhile, in a medium-size bowl of an electric mixer, beat the egg whites until stiff peaks form (remember the lesson--but please forget the off color humor--on stiff peaks!).

In a separate bowl, beat the cream until frothy, about 1 minute. Add the sugar and continue beating until soft peaks form; do not overbeat. Gently fold the cream mixture into the egg whites, then add the cooled chocolate (heat to 110 degrees if it has cooled below that temperature), and quickly fold it in until well blended. Spoon into a serving bowl, into individual wine glasses, or into individual ramekins. Refrigerate at least 2 hours before serving.


Wow, what can I say? A simple, easy and inexpensive recipe with just four ingredients. And as a chocolate epicure, I can say confidently that I have never had a better chocolate mousse than this basic recipe.

Next time, I’ll talk about the cookbook that this came from* and why it’s one of the best cookbooks we’ve ever owned.

* Full Disclosure: if you purchase this book using any of the links provided, I get paid an extremely small affiliate fee. :)


Anonymous said...

Dan, you rock! The Mousse recipe was as easy as you said and quite delicious as well. Thanks for the guide to "stiff" - cooking is a whole lot more fun when you're laughing at the recipe. I would have bust a gut if it weren't for my "rock hard abs"! ;-) Keep up the good work! - Pat

Daniel said...

Thanks Pat!! Glad you are enjoying the blog. If people have half as much fun reading this blog as I have writing it, then it's more than worthwhile.


Anonymous said...

THIS LOOKS DELICIOUS! My family has their own faithful recipe, a little different to yours but great too.
I shall try yours for a great end to a sunday meal soon.
To see my recipes visit my blog and let me know whether you like my recipes.


Anonymous said... mouth is watering
And I also like how you said "anyhoo" in your introduction.
I say that word with my friends all the time!

J.N. Urbanski said...

Crikey! I tried this one and it's unbelievable. I might eat the whole thing myself. Now I have to get down to my doctor and have my cholesterol evaluated.

uncanny said...

Thanks for a fantastic Valentine's dessert! I really like that it's waiting in the fridge so I can focus on the rest of the meal tomorrow (cheddar-beer fondue, then bacon wrapped sirloin with potatoes).

Brittany said...

This was so phenomenal! I'm not sure if it was supposed to be like this, as I haven't noticed it in other mousse I've had, but there were tiny slivers of chocolate throughout it. They made it extra delicious. Thanks for the easy, cheap, and delicious recipe. I will be making this again.