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Chocolate Mousse Recipe

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!
4.53 from 34 votes
Servings 6 Servings

Video

You can find the items below used in making this dish at our online store!

Ingredients
  

  • 5 oz Semi-Sweet Chocolate
  • 2 ½ cup Heavy Cream 1 ½ cup for inside the mousse and 1 cup for the toping
  • 5 Egg Yolks
  • 2 ounces Kahlua
  • ¼ cup Grand Marnier or any Orange Liquor
  • Zest of One Orange
  • ½ cup Powdered Sugar divided in 2 @ ¼ cup
  • 5 Egg Whites, room temperature
  • ½ cup Sugar

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!!!
Like this recipe?Please share it with your family and friends!
Chef Jean-Pierre

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