Chocolate Mousse

A rich and airy chocolate mousse with a hint of orange liqueur that creates a luxurious yet light dessert experience.

Prep Time 30

Total Time 4 30

Course Dessert

Cuisine French

Servings 6 servings

Calories 350 kcal

4 large Large Eggs, Separated Use fresh, large eggs for best results.
150 grams Caster Sugar Finely ground sugar that dissolves easily.
3 tablespoons Orange Liqueur Use good quality liqueurs like Grand Marnier.
170 grams High-Quality Bittersweet Chocolate (70-74% Cocoa) Look for brands like Valrhona or Lindt.
1.5 teaspoons Espresso Powder Enhances chocolate flavor.
60 ml Hot Water
170 grams Unsalted Butter Softened to room temperature.
1 teaspoon Diamond-Crystal Kosher Salt
12 grams Granulated Sugar Stabilizes egg whites.
238 grams Heavy Cream For whipping.
1 teaspoon Vanilla Paste Can substitute with high-quality vanilla extract.
optional Flaky Sea Salt For topping.

Set up a double boiler with two heatproof bowls placed over a medium saucepot filled with two inches of simmering water. The bowls shouldn’t touch the water.
Fill a large bowl with cold water and ice cubes for cooling the egg yolk mixture.
In a medium bowl, whisk together the 4 egg yolks with 150 grams of caster sugar until creamy and light, about 3-4 minutes.
Add 3 tablespoons of orange liqueur into the yolk mixture and place over the simmering water, whisking for 3-8 minutes until foamy and hot.
Immediately transfer the bowl to your ice bath and whisk until it cools back to room temperature.
In another bowl, combine 170 grams of chopped bittersweet chocolate with 1 ½ teaspoons of espresso powder and 60 ml of hot water. Stir over the simmering water until melted and smooth.
Stir in 170 grams of softened unsalted butter until fully incorporated, then pour this mixture into your cooled egg yolk base.

In a clean mixer bowl, beat 4 egg whites with 1 teaspoon of kosher salt on medium speed until soft peaks form.
Gradually add 12 grams of granulated sugar, whisking until stiff peaks are achieved.
Mix a quarter of the whipped egg whites into the chocolate mixture to lighten it, then gently fold in the remaining egg whites.

Pour the mousse into a serving bowl or individual ramekins. Cover tightly and refrigerate for at least 4 hours, ideally overnight.
Just before serving, whip the 238 grams of heavy cream with 1 teaspoon of vanilla paste until stiff peaks form.
Spoon the mousse into serving dishes and top with the Chantilly cream and a sprinkle of flaky sea salt.

This mousse can be made in advance; it keeps beautifully in the fridge for up to 3 days. Make-ahead is recommended to let flavors meld.

Keyword Chocolate Dessert, chocolate mousse, Classic Recipe, Dessert Recipe, Julia Child