How to bake the French Chocolate mousse, Classic easy recipe

The chocolate mousse is a classic recipe on the French culture, easy to bake and nether less what lot of people are thinking about, I swear that it’s one of the easiest recipe that you could make.

Of course, you could cook it online with me if you will need guidance

Chocolate mousse origine

The chocolate mousse was created by the Swiss Charles Fazi, cook of Louis XVI and in 1755 the chef Menon described it under the name “Mousse de chocolat”, a term that also applied to the foam on the chocolate drink.


The tablet didn’t fall out of the tree 500 years ago!

In 1519, the Spanish conquistador Hernan Cortes landed in Mexico. He came for the gold, but he found that among the Aztecs, the gold was cocoa. In the form of a bean, it was as well a currency.
So his discovery was a coincidence. The nuns at the side of the colonists then had the idea of sweetening the drink. We often owe to their greediness fabulous recipes from the French culinary heritage.

To make chocolate, three ingredients are essential which are cocoa paste, cocoa butter and sugar.

Without it, no chocolate. What makes it dark, milk or white is the proportion of each of these elements, as well as the addition of other ingredients such as milk.

Love chocolate to the core, without complexes or false shame, because remember: without a grain of madness, there is no reasonable man” La Rochefoucauld


-Christopher Columbus, taking the beans for goat droppings, got rid of them. It is only later, in 1502, on the island of Guanaja, that he discovered for the first time the chocolate drink

-. The Maya people used cocoa beans as currency. They also used chocolate as a prelude to marriage and to purify children. Even the graves of the dead contained chocolate.

-In Psychosis, Hitchcock used liquid chocolate to imitate blood (famous shower scene). Luckily, the film was in black and white!

– The chocolate mousse is the first chocolate-based recipe.

-The lethal dose of chocolate for a human is 10 kg, 150g for cats and dogs.

– The Swiss are the biggest consumers of chocolate (12.3 kg/year).

– The microwave was invented thanks to chocolate.
We owe the invention of the microwave to scientist Percy Spencer. In fact, he had a candy bar in his pocket. After working next to a working magnetron, he found that his snack had melted.

– M&M’s chocolates were intended for American soldiers sent to the front in Europe. Easy to transport in cardboard tubes, they could consume them without melting.

– According to a study by Columbia University in New York, cocoa may help fight the natural decline in memory linked to age.

-The smell of chocolate increases the number of brain waves that induce relaxation.

– Chocolate contains flavonoids, which help to fight against premature aging of the cells.

-Cocoa contains tannins, fluoride and phosphates, three ingredients that strengthen enamel while preventing bacteria from tapping the enamel in our teeth and creating cavities.

-Dark chocolate improves the functioning of arteries and blood circulation.


Nowadays, chocolate has become a staple food in French gastronomy. A favorite ingredient in the composition of our desserts, chocolate is appreciated all over the world.
However, where does chocolate come from, and especially when was it discovered?

If you want to know more about the chocolate, here is the link you need to click on


-Dark chocolate 200 g
-Butter 30 g = 2tbs
-Sugar 30 g = 3tbs
-Egg 6
-Salt 1 pinch

Ingredients for the chocolate mousse

Which chocolate to choose for a successful mousse?

Dark chocolate : it will be perfect for a chocolate mousse with character, with its full-bodied flavors and its 80% cocoa content.
Milk chocolate : with 20 to 30% cocoa, you will obtain a soft chocolate mousse with subtle aromas.

But please all the time use a chocolate with a great quality, the mousse will not excuse you if not.

I advise you to take your eggs out of the fridge at least 2 hours in advance. Because if they are cold, they will make the chocolate grease and freeze, and you will not have a good result.


-For starting, melt the chocolate and butter in a double boiler,over low heat or just in a pan pot, it works well. When the chocolate is melted, I take it off the heat and let it cool slightly so as not to cook the egg yolks on which I will pour the chocolate.

Melt the dark chocolate over low heat
Melt the dark chocolate for making the best chocolate mousse recipe

-Continue by separating the yolks from the whites. Whisk the whites until stiff with a pinch of salt. Then at the last minute add the sugar and whisk again just a little.

Beat the eggs until stiff for a delicious French chocolate mousse

For the yolks, I beat them lightly, then pour them into the chocolate, stirring gently, constantly with a spatula or a wooden spoon.

Easy recipe the French chocolate mousse

-Gently fold the egg whites into the chocolate. I add a third of the egg whites and mix briskly with the spatula to loosen and aerate the chocolate mass. Avoid breaking the white.

When you have melted gently all the white into the chocolate pour your mousse in small bowls

Finally, I gently fold in the rest of the egg whites with the spatula. To do this, I lift the chocolate mass with the spatula and let it fall on the whites and repeat. Continue until the whites are incorporated. I regularly turn the bowl a quarter turn (as you would do when making macaroons) and scrape the sides with the spatula to obtain a homogeneous result.

The French chocolate mousse easy and gluten-free recipe

-To finish,

Pour your chocolate mousse into small jars. Keep in a cool place for at least 3 hours.

I make sure to wrap the chocolate mousses so that they don’t get impregnated with the smells of other foods.
A treat! I serve it without anything on the side, I find that a chocolate mousse is enough on its own… or else a coffee and a little Cognac as in this post.
But some people like it with a dry cookie, or whipped cream… but that’s if you’re a competitive foodie

When to take the chocolate mousse out of the fridge?

Store the chocolate mousse in the refrigerator for at least 3 hours. Remove from the fridge 15-20 minutes before eating.

Options :

You could add some fruits inside your mousse before adding it in the fridge. Orange is a classic, but you could add as well some berries, inside and outside as a decoration.

Another option is to add crushed biscuits, it’s my favorite one.

Vegan option of the Chocolate Mousse:

Indulge in this delightful chocolate mousse, a classic dessert revamped to delight every palate. For our vegan friends, you can opt for a vegan-friendly version by substituting egg whites with chickpea water, also known as aquafaba. This alternative provides a light and airy texture without compromising the exquisite taste of chocolate. Give it a try today and treat yourself guilt-free!

Bon appétit!

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