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Make this Chocolate Mousse for Dessert

There is something deliciously decadent about a chocolate dessert. So, this Chocolate Mousse fits the bill perfectly, it’s easy to make, and your guests will love the extra effort.

Chocolate Mousse Recipe

Chocolate Mousse

blankMartine Bertin-Peterson
This easy recipe was adapted from "Around My French Table" by Dorie Greenspan. Enjoy chocolate mousse as the finale for your holiday menu or any time of the year.
Prep Time 30 mins
Resting Time 3 hrs
Total Time 3 hrs 30 mins
Course Dessert
Cuisine French
Servings 6 people

Ingredients
  

  • 7 oz Best Quality Bittersweet Chocolate
  • 6 large Eggs separated at room temperature
  • 3 tsp Sugar
  • pinch of Salt
  • Whipped Cream for garnish

Instructions
 

  • In a heatproof bowl, gently melt chocolate in microwave on medium power. Using a whisk, stir the egg yolks into the melted chocolate, one at a time.
  • In a bowl mixer, beat the egg whites with the pinch of salt until they start to form peaks. Continue beating while gradually adding the sugar. Beat until the whites are shiny and hold medium firm peaks.
  • Spoon about 1/4 of the egg whites over the melted chocolate and stir gently until the mixture is smooth (this lightens the chocolate and makes the next step easier). Spoon the remaining egg whites over the chocolate mixture and using a large spatula, carefully fold them together.
  • Using the spatula, gently fold the mousse into a large serving bowl (or into individual serving dishes). Chill, covered, for 2-3 hours. Serve with fresh whipped cream or berries as garnish. Mousse will keep overnight but will become denser the longer it sits in the fridge.
Keyword Chocolate, Eggs, French Desserts
Tried this recipe?Let us know how it was!

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Martine Bertin-Peterson

Martine Bertin-Peterson

Goût et Voyage, LLC was founded by Martine Bertin-Peterson to bring together her lifetime passions of travel, cooking and culture. Creating unforgettable memories, Martine serves as the escort for all Goût et Voyage culinary travel adventures and serves as chef de cuisine for customized cooking classes at home in Bucks County, PA. 
 
Martine’s background and experience are as wide-ranging as her interests. She has decades of cooking experience gained through formal and informal cooking courses in the United States, France and Italy. Born in France and fluent in 5 languages, Martine has travelled to more than 50 countries across 5 continents. She has escorted travel groups throughout Europe and Latin America over the past 25+ years and for the past 5 years has focused on creating unique gourmet experiences for her clients in Provence. 

President of the Alliance Française of Doylestown, PA. Martine currently resides in Pennsylvania with her husband who, along with her NYC-based daughter, are regular and willing subjects for her travel and culinary adventures.

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