A Recipe for Classic French Chocolate Mousse

Posted by Veronique Evenhouse on

Try This To-Die-For French Chocolate Mousse Recipe for Valentine’s Day! There are a lot of great ways to say “I love you” (or je t’aime as we like to say) for Valentine’s Day but there’s one thing that you can never go wrong with:

Chocolate. Currently, in our Capitola Store, we’re handing out cards with every purchase that feature some of our favorite classic French recipes. In honor of our love for chocolate and to inspire you to make a dish that will surely impress your chocolate-loving sweetheart, we’re featuring mousse au chocolat.  Since we know that not all of you can make it to the shop, here’s the recipe! Bon appétit! I


– 6 ounces (170g) bittersweet or semisweet chocolate, chopped

– 6 ounces (170g) unsalted butter, cut into small pieces

– 1/4 cup (60ml) dark brewed coffee

– 4 large eggs, separated

– 2/3rd cup (170g), plus 1 tablespoon sugar

– 2 tablespoons (30ml) dark rum

– 1 tablespoon (15ml) water

– pinch of salt

– 1/2 teaspoon vanilla extract


1. Heat a saucepan of water. Set a bowl on the top of the saucepan and melt the chocolate, butter, and coffee, stirring until smooth. Remove from heat and set aside.

2. Fill a large bowl with ice water and set it aside.

3. In another bowl, which you can nest in the saucepan of water, whisk the egg yolks with the 2/3rds cup of sugar (saving the other tablespoon of sugar for a later step), rum, and water for 3 minutes, or until the mixture is thick.

4. Remove from heat, and place the bowl of whipped egg yolks in the bowl of ice water and beat until it’s cool and thick. Fold mixture into the egg yolks.

5. In a separate bowl, beath egg whites with salt until frothy. Continue until they hold their shape. Whip in a tablespoon of sugar and beat until thick and shiny. Add vanilla.

6. Fold 1/3 of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites until just incorporated. Don’t overdo it, or the mousse will lose volume.

7. Transfer the mousse to a serving bowl or divide into small serving dishes. Refrigerate for at least 4 hours until firm before serving.

—What French recipes would you like to see featured on our blog?

This entry was posted in Uncategorized and tagged , , , . Bookmark the permalink.

Share this post

← Older Post