French Chocolate Mousse with Cocoa Nib Brittle
Dessert · Flans, Puddings · François de Mélogue · Provencal Recipes · TasteThis recipe is definitely for chocolate lovers! An adaptation of Jean-Andre Charial’s chocolate mousse (mousseux au chocolate, craquant au grue de cacao, crème glacée au caramel) for home cooks. This is a slightly simplified version of Charial’s chocolate mousse that does not lose any of its deliciousness in the translation. Almost no other dessert could be more French than this mousse.
Chocolate Mousse with Cocoa Nib Brittle
This recipe involves two steps: make the brittle in advance, and the chocolate mousse takes very little time.
Equipment
Ingredients
For the Brittle:
- 1/3 cup flour
- 2/3 cup Sugar
- 1/4 cup Fresh Squeezed Orange Juice or Tangerine Juice
- 3 tbsp butter melted
- 2 oz cocoa nibs available in most stores
For the Chocolate Mousse:
- 1/2 tsp powdered gelatin
- 1/2 cup heavy cream (35%)
- 6 oz bittersweet chocolate chips
- 5 egg whites
- 1/4 cup Sugar
To Finish:
- 1 quart (1.1 Litre) caramel ice cream
Instructions
For the Brittle:
- Mix flour, sugar, orange juice and melted butter in your food processor.
- Add the cocoa nibs and let sit in your refrigerator for one hour.
- Preheat oven to 375°F (190°C).
- Put six spoonfuls of brittle batter on a silpat (see note) covered sheet pan.
- Bake ten minutes or until lightly brown.
- Let cool while making mousse.
For the Chocolate Mousse:
- Mix powdered gelatin with two tablespoons of water and let sit for ten minutes.
- Put a small amount of water in a pot to boil then remove from heat.
- Set bowl of gelatin over till it melts and turns to a clear liquid.
- Boil cream and mix with gelatin.
- Pour over chocolate chips and stir until well mixed. The chocolate should be slightly warm to room temperature.
- Beat egg whites in a stand mixer till light and frothy.
- Add sugar and continue beating for 30 seconds on high speed.
- Gently fold into chocolate and pour into serving vessels. I used clear glasses.
To Finish:
- Garnish mousse with cocoa nib brittle and a spoonful of caramel ice cream.
Notes
Silpat is a silicone baking sheet. They are brilliant for baking and easy to clean. Click here to buy one.
Tried this recipe?Let us know how it was!
More Chocolate Desserts
Kumquat Bitter Orange Tartlets in a Chocolate Crust
A combination of sweet, sour and chocolate that is irresistible in a dessert. I prefer making tartlets to one larger tart. Regardless, this dessert is a great way to finish a meal. As a bonus, you can keep the bitter orange curd in a jar in the fridge for up to a month.
Check out this recipe
Chocolate-Lavender Truffles
A tasteful dessert that comes from Okanagan Lavender & Herb Farm. A high-quality product that tastes amazing and is easy to make!
Check out this recipe
Lemon & Lavender Honey Madeleines dipped in Chocolate
The perfect treat to share! This recipe makes 30 large madeleines or 48 small madeleines.
Check out this recipe
Chocolate and Pear Tarts
These tarts are easy to make and a delicious finish to a fall menu. Make sure to leave enough time to prepare and rest the dough.
Check out this recipeLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Warm Salad Nicoise a Recipe from ProvenceRelated Provence Articles
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the ...
Good Food and Cozy Dining in St-Rémy at Le Marilyn
June 16, 2025
My wife and I live part of the year in St-Rémy-de-Provence, and one of our favourite restaurants for cozy dining is Le Marilyn. We always receive a warm welcome, the food is consistently good, and the dining room is one of the most charming around. Owner Chantal Büchner has been ...
Antibes: A Timeless Treasure on the Côte d’Azur
June 5, 2025
Nestled between the Mediterranean Sea’s azure waters and Provence’s rolling hills lies Antibes, a gem of the French Riviera that enchants visitors with its irresistible blend of history, art, and culinary traditions. A Journey Through the Centuries As you wander through the narrow, cobblestone streets of the old town, you ...
My Chicken Ispahan Recipe – Inspired by Pierre Hermé’s French Pastry
May 26, 2025
It may seem strange, but I am not a café au lait fan. However, a hot chocolate (chocolat chaud) in Paris with a beautiful pastry called an Ispahan – now that is a magical French experience. Pierre Hermé created the dessert for Ladurée, the finest purveyor of macarons in Paris ...
No Comment