Chocolate and White Chocolate Mousse

So having guests in France has inspired me to get a lil fancy in the dessert department. In one of my classes a few weeks ago a student gave me a recipe for a Chocolate Mousse so I decided to make it for the girls on their first night in France.

It was a huge hit and pretty easy to make. So here is that recipe.

Chocolate Mousse-6 servings
6 eggs, separate the yolk and the whites
1 bar of chocolate, dark (180 grams, approx 6 1/2 ounces)
pinch of salt

1. Separate the eggs and place in separate bowls, the whites in a bigger bowl and the yellow will be fine in a smaller bowl.
2. Add a pinch of salt to the egg whites and beat to fluffy peaks with an electric mixer
3. Melt the chocolate with a double broiler on the stove.
4. Beat the egg yolks with a fork (or the mixer) and add to the chocolate once it is melted
5. Gently mix the chocolate and egg whites together.
6. Place in individual serving dishes or 1 dish and refrigerate for 2-3 hours before serving

After the success of making this mousse and dealing with rain too many days in a row, Jess and I decided to get really brave and make a white chocolate mousse recipe for a recipe book I got for Christmas (which was all in French). So after spending 20 minutes or so translating the recipe we got down to business.

The recipe in French

What it is suppose to look like according to the cookbook

The chocolate bar before melting it

Beating the whipping cream

Beating the egg yolks

The 2 mixtures prior to putting them together

The finished project ready for the fridge

Compared to the first mousse I made this one was a little less of the mousse texture and a bit more sweet. So in my opinion a very small amount goes a long ways. It would be fun to serve it with some fresh fruit and it could be used as the dip.

Here is the recipe to the best of our translating abilities. 

White Chocolate Mousse

¼ c. sugar

2 c. whipping cream

4 egg yolks

10.6 oz of white chocolate (330 gram solid bar)

1.     Whip the cream using an electric mixer until firm and light.

2.     Mix the sugar with 1 ½ TBSP of water in a saucepan and melt over low heat, stirring very frequently. (The sugar should not take color) Remove from heat once it starts to boil

3.     Whisk the egg yolks until light and smooth. Little by little add the sugar syrup while continuing to beat. Whisk the mixture until it is light and warm (this will occur since the sugar syrup is hot).

4.     Melt the white chocolate on the stove using a double broiler until smooth.

5.     Using the hand mixer mix the chocolate into the egg yolk mixture. Continue mixing until smooth.

6.     Add the whipped cream into the chocolate/egg mixture and whip until smooth.

7.     Pour into a serving dish (or dishes, cover, and let cool in the refrigerator for at least 1 hour. 

If you end up making one of these let me know what you think.