Monday, August 8, 2011

Boulangerie Patisserie: Chocolate Mousse Recipe

Boulangerie Patisserie: Chocolate Mousse


6 ounces semi-sweet chocolate morsels
2 egg yolks, beaten
1/4 cup heavy cream
1 teaspoon almond extract
3 egg whites
1/4 cup sugar
chocolate candy bar (for shavings)


   Heat chocolate in microwave at 50% power, 30 seconds at a time until melted, stirring after every 30 seconds. Do not overheat.

   Lightly beat egg yolks and heavy cream. Pour in the melted chocolate, stirring well. Add almond extract.

   In a separate bowl, beat egg whites with whisk (or use electric mixer) until stiff peaks form. Gently fold the stiff egg whites into the chocolate mixture. Stir well to incorporate all and it is one solid color. Spoon mousse into individual serving glasses/dishes.

   Grate the chocolate candy bar over each dish to top with shavings. Place into fridge and chill 2 hours or until firm. Serve and enjoy!


  1. Sounds yummy, but worry about use of raw eggs. Wonder if another method is available? I stopped making Hollandaise Sauce w/raw egg yolks. Found recipe w/different method that cooked yolks.

  2. When do you add in the sugar? Also, is there any need for whipped cream?