When chocolate was brought to France in the 1500s, chefs and bakers began to experiment and create new desserts, which led to the creation of this delectable treat centuries later. Today the Mousse Au Chocolat is a favorite in France, and my favorite variation of this dessert includes raspberry toppings. I love getting creative with the presentation of this treat by putting in different containers: think anything from muffin tins, to mini cocottes, to chocolate shells. This recipe is perfect for the next occasion you want to outshine the main course of a dinner with a sweet yet refreshing dessert.
Preparation Time: 1h
Ingredients for 8
4 3.5-oz 75% dark chocolate bars
6 egg whites
6 egg yolks
¼ cup of butter
Pinch of salt
4 tablespoons sugar
16 fresh raspberries and strawberries
- Whip the egg whites and salt until peaks have formed.
- Melt chocolate in a double broiler and remove it from heat. Add the sugar, and whisk the egg yolks one at a time until it’s completely mixed with the chocolate.
- Fold in the whipped egg whites, being careful not to over-blend the mixture.
- Refrigerate for 4-6 hours, or overnight.
- Put chilled mousse into serving containers.
- Garnish with individual raspberries and strawberries.
She is the co-founder of Bon Appétit Box. She was born & raised in Montpellier in the South of France and then spent 5 years exploring the culinary offerings of Paris. In her free time she loves to walk on the beach watching the sea scenery in every season. When she comes back to France, her favorite thing is to sit outside with friends and enjoy some cheese (she’s a fan of Roquefort!) with a glass of red wine of course!