Chocolate Mousse

This classic chocolate mousse recipe is easy to make in less than 30 minutes. It’s decadent and delicious, adapted from the Les Halles Cookbook by Anthony Bourdain.

Something weird happened during our January ice-mageddon. I was productive. Usually I just want to sit around and binge-watch, but I was full of energy. Antsy even. Unwilling to let myself be unproductive. So I thought of you, and what you might like to be making in the weeks to come. And maybe you’ll be craving chocolate for your Valentine’s or Galentine’s festivities or just craving it in general. So I turned to my own TV boyfriend, Anthony Bourdain (don’t worry, my husband knows ALL about it) for inspiration.

So sad that Brasserie Les Halles is no longer there (apparently the downtown location is going strong.) Glad I had the opportunity to enjoy the dark wood and truly cozy Parisian feel on a few occasions before its departure. At least I have the cookbook and my memories.

I’ve never made chocolate mousse before if you can believe it. And it’s silly because it’s very simple and that is my game, isn’t it? Delicious things that are simple to make. So here you go. Deliciously simple decadence for Valentine’s day or any day. Enjoy.

Related recipes: Craving more chocolate? Try Gluten Free Double Chocolate Hazelnut Cookies

Chocolate Mousse

Adapted slightly from Anthony Bourdain’s Les Halles Cookbook

6 oz bittersweet chocolate, chopped

2 oz Cointreau or other orange liqueur

4 tbsp butter

4 eggs, separated

2 tbsp sugar

1/2 cup heavy cream

Anthony recommends Valrhona chocolate, but I used Scharffen Berger. Any good quality dark chocolate will taste great.

Bring some water to a simmer in a medium saucepan, place chocolate in a mixing bowl and set over the water to melt slowly. Be sure the water is just gently simmering, not boiling, and stir the chocolate as it melts to keep it from scorching.

Once melted, whisk in the orange liqueur. This will make the chocolate seem to seize up, but keep whisking gently and then add the butter, one tablespoon at a time. The butter should smooth out the texture. Don’t panic about it.

Stir in egg yolks one at a time, fully incorporating each before adding the next.

In a separate mixing bowl, whip the egg whites until they hold soft peaks. I used a hand-held electric mixer with the whisk attachment, but you can also whisk by hand if you’re looking for a workout. Gradually add sugar as you mix.

Whisk 1/4 of the egg white mixture into the melted chocolate, then gently fold in the remainder.

In another bowl, whip the cream until it holds soft peaks. Fold into chocolate mixture.

Gently transfer into serving bowls – you don’t want to deflate the fluffiness that you’ve worked so carefully to achieve. Cover and refrigerate for at least two hours before serving.

You can make some whipped cream to top the whole thing off, but I thought this was perfect as is.

5 from 1 vote

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Chocolate Mousse

This classic chocolate mousse recipe is easy to make in under 30 minutes. I adapted it slightly from the Les Halles Cookbook by Anthony Bourdain. 

Course Dessert, pastry

Cuisine chocolate, French, Gluten free, vegetarian

About Simple, chocolatey, classic French dessert

Prep Time 20 minutes

Total Time 2 hours 20 minutes

Servings 6 people

Ingredients

• 6 ounces dark chocolate chips chopped
• 2 ounces orange liqueur Cointreau, Grand Marnier or other
• 4 tbsp butter
• 4 eggs separated
• 2 tbsp sugar
• 1/2 cup heavy cream

Instructions

1. Bring some water to a simmer in a medium saucepan, place chocolate in a mixing bowl and set over the water to melt slowly. Be sure the water is just gently simmering, not boiling, and stir the chocolate as it melts to keep it from scorching.
2. Once melted, whisk in the orange liqueur. This will make the chocolate seem to seize up, but keep whisking gently and then add the butter, one tablespoon at a time. The butter should smooth out the texture. Don't panic about it.
3. Stir in egg yolks one at a time, fully incorporating each before adding the next.
4. In a separate mixing bowl, whip the egg whites until they hold soft peaks. I used a hand-held electric mixer with the whisk attachment, but you can also whisk by hand if you're looking for a workout. Gradually add sugar as you mix.
5. Whisk 1/4 of the egg white mixture into the melted chocolate, then gently fold in the remainder.
6. In another bowl, whip the cream until it holds soft peaks. Fold into chocolate mixture.
7. Gently transfer into serving bowls - you don't want to deflate the fluffiness that you've worked so carefully to achieve. Cover and refrigerate for at least two hours before serving. Top with whipped cream if desired.