Hello there friends, Chocolate Mousse today! I have seen too many people on the internet trying to cheat on this recipe. I'm going to share with you the perfect recipe for a Chocolate Mousse. Taught to me by an amazing pastry chef from a 3 Star Michelin restaurant I worked at in France. So come and learn this Chocolate Mousse Recipe to amaze yourself, your family, and your friends!
2 ½cupHeavy Cream 1 ½ cup for inside the mousse and 1 cup for the toping
5Egg Yolks
2ouncesKahlua
2ouncesGrand Marnier or any Orange Liquor
Zest of One Orange
½cupSugar divided in 2 @ ¼ cup
5Egg Whites, room temperature
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Recipe Instructions
Melt chocolate over a double boiler or in the microwave oven and cool slightly.
Whip heavy cream to medium stiff peaks and reserve in refrigerator.
In a stainless steel bowl, place the egg yolks, ¼ cup sugar, Kalhua, Grand Marnier and whisk together until well blended. Place bowl over a double boiler with simmering water and whip until light and thick about 7 to 8 minutes (the consistency of a soft whipped cream, the eggs should double or triple in volume). Add the orange zest. Pour melted chocolate into whipped yolks and the mixture cool for about 15/20 minutes.
Using a spatula and very gently add in the about ¾ of the whipped cream, The remaining whipped cream can be used for the toping of each glass.
In another bowl place egg whites whip until soft peak then add the sugar and whip until a Meringue medium soft peak. Again very carefully fold in the egg whites to the chocolate and cream mixture.
Using a pastry bag or a spoon, fill glasses and let set in refrigerator for a 2 to 4 hours.
Top the dessert with freshly whipped cream. Sprinkle with shaved chocolate!!!
Equipment - You can find the items below at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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THANK YOU FOR THE MOUSSE RECIPES. MUCH APPRECIATED
FBK
on January 18, 2025 at 6:38 pm
Chef, you have taught a simple man to make a supreme dessert. I was apprehensive about the meringue(never made it before), but your recipe worked like a dream. After watching you make this, I got all the visual input to prepare it. Things went swimmingly and now I have dessert for an upcoming dinner party!
I think you could use orange juice or extract for the Grand Marnier(if you opt for extract, dilute 1 tablespoon with three tablespoons of water) and you could use a little coffee for the Kahlua. The alcohol is there to serve as a tempering agent for the sabayon and will have mostly evaporated by the time it is properly cooked.
Ulf
on December 2, 2023 at 2:23 pm
Hi Chef, what chocolate brand are you using in this video? I can’t tell from the logo on on the block that’s not chopped up 🙂
Thank you, chef for posting the recipe to a classic chocolate mousse. This is one of my favorite desserts when done right.
Emma
on September 12, 2023 at 11:16 pm
The recipe was very delicious! I am curious though why do you use a double boiler for the egg and sugar mixture? I cannot seem to find an explanation for that anywhere online and I am curious what it adds to the dish. I hope you can help me figure this out. Thank you in advance and thank you for the lovely recipe! 🙂
VG
on December 1, 2023 at 10:53 am
Because the eggs would curdle otherwise . He shows that you ‘could’ put it directly on the heat but you have to constantly remove it and put it back so as not to curdle it .
I would not recommend that for anyone but professional chefs like him .
When it cooked over hot water it’s cooked much more gently , hence , hopefully, it won’t curdle
Christine
on January 7, 2025 at 1:17 pm
Chef, an amazing recipe! This made 12 servings for me! I did use parfait style glasses, then filled some ramekins with the rest!
Onan Cordova
on December 1, 2023 at 5:57 pm
I believe that the reason for the savayon is to make the egg and sugar mixture a creamy custard like fluffy creme.
Paul Mailath
on September 11, 2023 at 7:11 am
a delight to watch and make, I’m just waiting for tomorrow to serve it up – I certainly licked the cooking utensils clean along the way
michael
on July 6, 2023 at 10:22 am
Do you pasteurize the egg whites or roll the dice on them being good?
Darlene Romero
on December 17, 2023 at 8:04 pm
Put an egg in a glass of water. If the egg floats to the top it is not good.
Mike
on June 8, 2023 at 7:13 pm
I’d like to try using Bailey’s Irish Cream instead of Kahlua/Grand Marnier. Would you recommend just 1/4 cup or combing the measurements of both liqueurs for 1/2 cup? Also, in the video you used a pinch of salt. But it’s not in the recipe. Best to use salt or no?
Salt just provides a little contrast to the heavily sugared mixture. It isn’t essential, but just a pinch of salt will brighten the flavors a little bit.
Chris
on April 16, 2023 at 4:31 am
Hi Chef, this recipe does not have the pinch of salt that you add in the video, luckily I remembered, it is very delicious.
Lynn Gueterman
on March 22, 2023 at 2:32 pm
I love chocolate mousse and am always trying to take it to the next level. This recipe does not dissapoint. I was curious about the powder sugar and granulated sugar. I am assuming the granulated sugar went in with the egg yolks at the beginning of recipe and the powder sugar is added to the egg whites. Please let me know. I enjoyed your enthusiam while making this decadent desert. I will keep this recipe for future use.
FBK
on January 18, 2025 at 6:35 pm
I made this recently and used granulated sugar in the meringue. It helps to stabilize it. I would think you could use powdered sugar; it has starch which will do the same job. I would just worry about the heaviness it provides. Not a pro chef, so if someone who is tells you otherwise, listen to them and not me. 🙂
Jeff
on March 19, 2023 at 2:45 am
God Bless you Chef! I made this for my lady friend and oh my was she touchy-feely later on! Way to go my wing man!!
Chef Jean-Pierre
on March 19, 2023 at 7:31 pm
👍👍👍😊
Guy
on March 23, 2023 at 7:29 am
When and where do you use the other quarter cup of icing sugar?
The recipe doesn’t mention it and neither does the video. Thank you.
Chef Jean-Pierre
on March 24, 2023 at 1:54 pm
Thank you for letting us know about the omission of the 1/4 cup of sugar. It goes with the Whipped heavy cream to medium-stiff peaks. Whip heavy cream with 1/4 cup sugar to medium stiff peaks and reserve in refrigerator.
Leon
on March 25, 2023 at 4:01 pm
Please in Metric measurements, Chef!
Chris
on April 16, 2023 at 4:37 am
@Leon 🙂
145g Semi-Sweet Chocolate (72%)
600ml Heavy Cream 350ml for inside the mousse and 250ml for the topping
5 Egg Yolks
50ml Kahlua
120ml Grand Marnier or any Orange Liquor
Zest of One Orange
100g Powdered Sugar divided in 2 x 50g
5 Egg Whites, room temperature
100g Sugar
Gene McCarthy
on January 18, 2023 at 2:53 pm
The first thing i have to work on is reading comprehension. I am 82 so I am a bit slower than I was a few years ago. I guess I am going backwards to my childhood. EVEN A CHILD CAN MAKE THIS MOUSSE!
Tim
on January 6, 2023 at 2:35 am
This is my first ever time I have made chocolate mousse!!! it does amaze me because I always have loved a good mousse when you can get one. This recipe was really good to follow, the video makes all the difference and Chef is extremely entertaining to go with it! So it seems to have turned out really good and you bet I licked the spoon and the bowl and any remnants of the mixture. if I can make this anyone can. Great job, recipe and Chef!!!! Thanks
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THANK YOU FOR THE MOUSSE RECIPES. MUCH APPRECIATED
Chef, you have taught a simple man to make a supreme dessert. I was apprehensive about the meringue(never made it before), but your recipe worked like a dream. After watching you make this, I got all the visual input to prepare it. Things went swimmingly and now I have dessert for an upcoming dinner party!
What can I substitute the alcohol with?
I think you could use orange juice or extract for the Grand Marnier(if you opt for extract, dilute 1 tablespoon with three tablespoons of water) and you could use a little coffee for the Kahlua. The alcohol is there to serve as a tempering agent for the sabayon and will have mostly evaporated by the time it is properly cooked.
Hi Chef, what chocolate brand are you using in this video? I can’t tell from the logo on on the block that’s not chopped up 🙂
Thank you, chef for posting the recipe to a classic chocolate mousse. This is one of my favorite desserts when done right.
The recipe was very delicious! I am curious though why do you use a double boiler for the egg and sugar mixture? I cannot seem to find an explanation for that anywhere online and I am curious what it adds to the dish. I hope you can help me figure this out. Thank you in advance and thank you for the lovely recipe! 🙂
Because the eggs would curdle otherwise . He shows that you ‘could’ put it directly on the heat but you have to constantly remove it and put it back so as not to curdle it .
I would not recommend that for anyone but professional chefs like him .
When it cooked over hot water it’s cooked much more gently , hence , hopefully, it won’t curdle
Chef, an amazing recipe! This made 12 servings for me! I did use parfait style glasses, then filled some ramekins with the rest!
I believe that the reason for the savayon is to make the egg and sugar mixture a creamy custard like fluffy creme.
a delight to watch and make, I’m just waiting for tomorrow to serve it up – I certainly licked the cooking utensils clean along the way
Do you pasteurize the egg whites or roll the dice on them being good?
Put an egg in a glass of water. If the egg floats to the top it is not good.
I’d like to try using Bailey’s Irish Cream instead of Kahlua/Grand Marnier. Would you recommend just 1/4 cup or combing the measurements of both liqueurs for 1/2 cup? Also, in the video you used a pinch of salt. But it’s not in the recipe. Best to use salt or no?
Salt just provides a little contrast to the heavily sugared mixture. It isn’t essential, but just a pinch of salt will brighten the flavors a little bit.
Hi Chef, this recipe does not have the pinch of salt that you add in the video, luckily I remembered, it is very delicious.
I love chocolate mousse and am always trying to take it to the next level. This recipe does not dissapoint. I was curious about the powder sugar and granulated sugar. I am assuming the granulated sugar went in with the egg yolks at the beginning of recipe and the powder sugar is added to the egg whites. Please let me know. I enjoyed your enthusiam while making this decadent desert. I will keep this recipe for future use.
I made this recently and used granulated sugar in the meringue. It helps to stabilize it. I would think you could use powdered sugar; it has starch which will do the same job. I would just worry about the heaviness it provides. Not a pro chef, so if someone who is tells you otherwise, listen to them and not me. 🙂
God Bless you Chef! I made this for my lady friend and oh my was she touchy-feely later on! Way to go my wing man!!
👍👍👍😊
When and where do you use the other quarter cup of icing sugar?
The recipe doesn’t mention it and neither does the video. Thank you.
Thank you for letting us know about the omission of the 1/4 cup of sugar. It goes with the Whipped heavy cream to medium-stiff peaks. Whip heavy cream with 1/4 cup sugar to medium stiff peaks and reserve in refrigerator.
Please in Metric measurements, Chef!
@Leon 🙂
145g Semi-Sweet Chocolate (72%)
600ml Heavy Cream 350ml for inside the mousse and 250ml for the topping
5 Egg Yolks
50ml Kahlua
120ml Grand Marnier or any Orange Liquor
Zest of One Orange
100g Powdered Sugar divided in 2 x 50g
5 Egg Whites, room temperature
100g Sugar
The first thing i have to work on is reading comprehension. I am 82 so I am a bit slower than I was a few years ago. I guess I am going backwards to my childhood. EVEN A CHILD CAN MAKE THIS MOUSSE!
This is my first ever time I have made chocolate mousse!!! it does amaze me because I always have loved a good mousse when you can get one. This recipe was really good to follow, the video makes all the difference and Chef is extremely entertaining to go with it! So it seems to have turned out really good and you bet I licked the spoon and the bowl and any remnants of the mixture. if I can make this anyone can. Great job, recipe and Chef!!!! Thanks