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The Perfect Chocolate Mousse Recipe: Taught to Me By an Amazing French Pastry Chef!
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!
Recipe Video
Recipe 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
- 2 ounces Grand Marnier or any Orange Liquor
- Zest of One Orange
- ½ cup Sugar divided in 2 @ ¼ cup
- 5 Egg Whites, room temperature
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!!!
You can find the items below used in making this dish at our online store!
Private Notes
Master Chef at ClickThru Digital Marketing & SEO
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 1.1 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.
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 1.1 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, 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! 🙂
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?
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?
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.
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