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

Ingredients

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)

Preparation

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.

Variation

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.

Sign up for our Newsletter

Get your Western Living fix delivered straight to your inbox three times a week, packed with editors’ picks, designer tips and inspiring recipes.