Chocolate Mousse

There’s this restaurant in Carmel, California, that has the world’s most amazing chocolate mousse. It comes in this big pot with spoons to share and it is to die for. I didn’t know I liked chocolate mousse until I had it at this restaurant (La Bicyclette in case you’re ever in the area). So I’ve been wanting to try to make it myself. This mousse I made didn’t have the same consistency, but it was just as chocolate-y and delicious.


Recipe adapted from here.

Ingredients (serves 4)
6 eggs
12 ounces dark chocolate
1/3 cup butter, cold
1/3 cup sugar
A dash of Grand Marnier
Pinch of salt
Whipping cream

1. First, separate the eggs yolks from the whites.

2. Place the chocolate in a heat proof bowl, and place the bowl over a pot of water (don’t let the water touch the bowl). Melt the chocolate and once it is all melted, take it of the heat and add the butter. Once the better has mixed into the chocolate, add the Grand Marnier and 4 (ONLY 4 of the 6) egg yolks.

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3. In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt. Once the eggs start to foam, add the sugar and continue beating until they make stiff peaks. You will know there are stiff peaks when you lift up the whisk and the eggs are still standing in peaks. Add the remaining egg yolks while the mixer continues to mix.


4. Now in a separate bowl, add the egg white mixture to the chocolate and use a spatula to mix by hand.

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5. Now place the chocolate mousse into individual serving containers. I used mason jars but you could also do ramekins or any small bowl you have. Place the mousse in the fridge until about an hour before you want to serve. You can chill it overnight if you want to make it in advance. Before serving, add a dollop of whipped cream. To make whipped cream, place the whipping cream and a pinch of sugar in the stand mixer fitted with the whisk attachment and mix on high until it makes peaks (just like before).

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