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Mousse au Chocolat

Chocolate Mousse is a simple, decadent dessert that, best of all, can be made in advance and stored in the fridge for up to three days before serving. Serve chocolate mousse on its own or with fresh fruit, nuts, whipped cream, and dried coconut.

Yield: 50 servings

Make one day in advance for a deeper flavor


½ Gallon of Meringue (as follows)

15 eggs whites at room temp

1 1/2 cup regular sugar (some chef shave noted that using powdered sugar make mousse watery)

Whip slow, medium, high speed getting to high as fast as possible until of typical meringue foaminess

½ gal Whipped cream (use heavy manufacturing cream and whip it with sugar – see Chantilly cream)

16 - 32 oz good quality semisweet chocolate

15 eggs at room temp

whipped cream (chantilly cream) at room temp (optional)

Slowly melt the chocolate in a double boiler. The top of the double boiler should be just above the water and the water should be at a simmer, not boiling.

separate the egg yolks and whites into two large clean bowls.

Using a hand or stand mixer, whip the egg whites until stiff peaks form

Beat egg yolks, add brandy

Fold in meringue

Fold in melted chocolate

Spoon the mousse into individual parfait glasses, chill and serve with whipped cream if you wish. Do not top mousse until well chilled

Chill in freezer 1 hour then transfer to fridge until serving

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