Michel Roux’s Chocolate Mousse

Some chocolate mousse recipes use a crème anglaise base, but I find that too rich, which is why I favour this still rich, but not cloyingly so, version. An almond tuile would go beautifully as an accompaniment. Good-quality chocolate is essential; choose the variety according to the intensity of flavour required—the higher the cocoa solids the more intense the flavour.

  • By Chef Michel Roux
  • October 26, 2015
Image Author: Lisa Linder
  • Yield: Serves 8


1 ¼ cups milk

300 g good-quality dark chocolate, 55 to 75 percent cocoa solids (ideally Valrhona), cut into small pieces

3 egg yolks

6 egg whites

Just under ½ cup superfine sugar


Chocolate curls (optional)

2 cups good-quality dark chocolate (as above)


1) Heat the milk in a pan until boiling. Remove from the heat and add the pieces of chocolate, mixing them in well using a balloon whisk. Once the mixture is smooth, add the egg yolks, whisking constantly 2 to 3 minutes. Pour the mixture into a large bowl and set aside for 10 minutes, stirring every 2 to 3 minutes with a whisk.

2) Using electric beaters, whisk the egg whites to semifirm peaks, then add the sugar and whisk on a fast setting a further 2 to 3 minutes. Using a balloon whisk, gently fold one-third of the whisked whites into the chocolate mixture, then use a rubber spatula to fold in the remaining whites, taking care not to overwork it. As soon as the mixture is homogeneous, pour it carefully into a serving bowl and refrigerate at least 4 hours before serving.

3) For the chocolate curls to decorate, if required, melt the 2 cups chocolate in a bain-marie, stirring a few times. As soon as it has melted, pour it onto a very cold, completely dry marble surface. Use a palette knife to spread out the melted chocolate until it begins to show the first signs of setting. Immediately hold a long-bladed knife at a 30° angle and push it away from you, gradually turning the angle of the knife up to 90° as you do so. The sharper the angle, the smaller the chocolate curls.

4) Scatter the chocolate curls on top of the mousse, if using, and serve using a large spoon to scoop out portions. The mousse should be chilled but not ice-cold. A glass of Pineau des Charentes or Maury-du-Roussillon will contrast the bitter sweetness of the chocolate perfectly.


White chocolate mousse scented with kaffir lime zest is also delicious. Off the heat, add the finely grated zest of a kaffir lime to the just-boiled milk and leave to infuse for a minute or so before whisking in finely chopped, good-quality white chocolate, along with 1 sheet of leaf gelatine, presoaked in cold water. Continue as for the main recipe.

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