Dessert, Tea time

Famous chocolate mousse of French pastry chef Pierre Hermé

chocolate-mousse

 

In the mood of chocolate today? Desire for an easy and quick dessert recipe? Suffering blues? Wishing to delight your guest’s taste buds? Or those of your kids? If you answer yes to one of these affirmations then chocolate mousse is definitly designed for you! That chocolate mousse will never disappoint you. With a few whippings, you can prepare a smooth and airy chocolate mousse. It’s a prime example of a typical French family dessert which always achieves unanimity among gourmands. Many recipes exist. This one comes directly from the famous French pastry chef Pierre Hermé himself. Discover all stages to make young and old happy! Trust me it’s very easy to prepare.

Chocolate mousse: an healthy dessert?

Regarding nutritional facts, in the category of chocolate desserts, that one is not the least desirable: butter free, gluten free, rich in 70% cocoa black chocolate (about 40% of total weight) with low glycemic index (25) and rich in minerals such as magnesium, phosphorus, iron, zinc… Moreover, black chocolate is rich in cocoa butter which is a very “good” one: rich in  flavanols and flavonoids (with well known antioxydants properties), it is also recommended for the heart: anti-inflammatory, anti-cholesterol, blood pressure reducer, cortisol reducer (anti-breakdown!). Just keep an eye on calories, it remains a  dessert…

Pierre Hermé’s French chocolate mousse recipe

For 4 servings

Time

  • Preparation: 20 minutes
  • Cooling: 2 hours
  • Total: 2 hours 20

Ingredients

  • 1/3 cup (80 ml) whole milk
  • 6 oz (170g) 70% cocoa black chocolate. Quality of chocolate is key: choose one you would like to eat
  • 1 egg yolk (from very fresh eggs)
  • 4 egg whites (from very fresh eggs)
  • 1 pinch of salt
  • 0.7 oz (20g) sugar. Personally, I put less

Instructions

  • Crush the chocolate and put it in a bowl
  • Boil the milk and pour it on the chocolate
  • Mix well using a spatula till the chocolate is totally melted
  • Let the preparation cool for a while. The target temperature is about 113°T / 45°C. You must be able to put your finger in the warm preparation without getting burned… This is important because if the preparation is too hot the eggs will cook and they shouldn’t
  • Add the egg yolk and mix well. The preparation should be homogeneous
  • Whisk the whites up to firm peaks with a pinch of salt
  • Add the sugar and keep whisking a little bit longer
  • Incorporate progressively the eggs to the chocolate preparation: add 1/3 of the egg whites. Mix very softly using a soft spatula. Then add another 1/3 of white eggs, mix very softly. Then add the final 1/3 of white eggs, mix very softly.  Make sure the egg whites don’t “break”. Be as careful as possible.
  • Spread in individual molds or in a large bowl that you will use for presentation
  • Cover with plastic wrap and keep in fridge for 2 hours
  • Take out the fridge 20 minutes before serving

If you want to enjoy another famous French pastry chef recipe, try also the chocolate mousse of Christophe Michalak below. He is the winner of the 2005 “World pastry cup”!

Christophe Michalak’s chocolate mousse recipe

chocolate-mousse

For 6 servings

Ingredients

  • 7.1 oz (200g) 70% cocoa butter black chocolate – quality of chocolate is key. Choose one you would like to eat…
  • 2 egg yolks (from very fresh eggs)
  • 8 egg whites (from very fresh eggs)
  • 1.76 oz (50g) brown sugar. I use always less…
  • 2.82 oz (80g) salted butter
  • A pinch of salt

Instructions

  • Melt the chocolate and the butter using microwave or waterbath technique
  • Make sure the preparation is warm but not hot (about 113°T / 45°C); You must be able to put your finger in the warm preparation without getting burned… This is important because if the preparation is too hot the eggs will cook and they shouldn’t. If it’s not the case wait a little bit…
  • Add the yolks to the chocolate. Whisk vigorously
  • Whisk the whites up to firm peaks with a pinch of salt, add in the end the sugar and continue whisking a little bit
  • Add 1/3 of the egg whites. Mix very softly using a soft spatula. Then add another 1/3 of white eggs, mix very softly. Then add the final 1/3 of white eggs, mix very softly.  Make sure the egg whites don’t “break”. Be as careful as possible.
  • Spread in individual molds or in a large bowl that you will use for presentation
  • Cover with plastic wrap and keep in fridge for 2 hours
  • Take out the fridge 20 minutes before serving

Willing to try another famous French chocolate dessert?

Try this one: Mi-cuit au chocolat

You will LOVE it!

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