Gluten Free 
Market Produce
Cherries (Cerises)
Easy authentic French recipe for dark chocolate mousse made with egg whites and without cream. The result is the lightest, yet intense mousse – and the most typical dessert in France, popular on many restaurant menus around Paris.
Traditional Recipe Ingredients
Trust the French to transform just four simple yet good quality ingredients into a most elegant dessert. This recipe essentially consists of 70% dark chocolate with whipped, organic egg whites making it extremely light. It’s a fluffy yet still an intense, dark French chocolate mousse without cream!
It’s not unlike this egg white-based light-as-a-feather white chocolate mousse with orange blossom.
Is Mousse from France?
According to my Larousse Gastronomique, a Mousse is from France. French ‘Mousse‘ is literally translated as ‘foam’ and can be savoury as well as sweet.
It’s created by whipping up many egg whites to achieve this and cream is normally not used – although many recipes add a touch of cream to lighten it up if you’re not used to intense dark (bittersweet) chocolate. Personally I prefer it without the cream; that way the chocolate shines through completely.
What Chocolate is Best for Dark Chocolate Mousse?
In this chocolate mousse recipe, I use 70% bittersweet (dark) couverture chocolate. The better quality the chocolate, the better this mousse will be. One of my best-loved cooking chocolate is Nestlé’s Corsé tablets with 64% cocoa or Lindt’s intense dark cooking chocolate.
If you fancy something even more intense in chocolate, then I like to use Cacao Barry’s 72% Venezuelan chocolate: it has complicated flavours of wine, black olives and woodiness that comes from using two cacao beans, Criollo (the most sought after) and Trinitario. Alas, I’m not sponsored in mentioning them, but just sharing what I normally use for this recipe.
What Can Go Wrong With Chocolate Mousse?
The recipe is easy, using a few best quality ingredients: good bittersweet (couverture) chocolate – I use 70% cacao; a spoonful of unsweetened cocoa powder, a little sugar, fresh & ORGANIC egg whites and only one egg yolk.
However, what can possibly go wrong when making chocolate mousse?
It doesn’t matter for the egg whites, but if the yolk is cold and added to the chocolate it will seize the chocolate up while added. If this does happen, then just add a spoon of boiling water to fix it.
So, my recipe tips?
- If egg whites are 2-3 days’ old, they will whip and mousse up even easier than if fresh;
- Ensure your egg yolk is at room temperature.
- Moreover, to make it EVEN EASIER, add the egg yolk to the whites at the END of whipping.
Seizing of Chocolate Problem completely solved!
French Chocolate Mousse Recipe – Without Cream
What makes an authentic French chocolate mousse? As you can see from the recipe below, it is made without any cream.
The whipped egg whites make this light and fluffy to appreciate the good quality of the chocolate. So the result is an intense mousse for the most gourmet of chocolate lovers.
Melt (good quality) dark chocolate and unsweetened chocolate powder together over a pan of simmering water (bain-marie or water boiler), then folding in whipped egg whites with a little sugar and an egg yolk as if as an afterthought. Although slightly tweaked with more dark chocolate, less cocoa powder and the addition of salt, this is my favourite recipe originally inspired by chef Raymond Blanc. I also added the yolk in the egg whites rather than adding it to the chocolate.
Perfect Egg White Dessert Recipe
What you can do with egg whites for dessert? You’re in luck! This recipe uses six fresh egg whites.
Only ONE egg yolk is used, although it’s optional as I’ve discovered it’s a recipe that works well also without it.
How Long do Egg Whites Last in the Fridge?
Egg whites can last for 5 days – even up to a week – in the fridge. I normally store them sealed in a clean jam jar. What’s more, egg whites freeze well.
So if you’re making any of the egg yolk recipes, keep the whites aside and freeze them until needed. I like to defrost them overnight.
Low in Sugar
Little sugar is used in this healthy chocolate mousse. As I have learned from many French pastry chefs, too much sugar not only makes the mousse become grainy but it also interferes with the flavour of the intense, dark chocolate.
What’s the point of having good quality ingredients if you mask it with too much sugar?
How Long Does Chocolate Mousse Take to Set in the Fridge?
This light and fluffy French chocolate mousse only takes about 2 hours to set in the fridge. What’s more, if you have any leftovers, it can keep in the fridge for 2-3 days.
More Chocolate – in Montmartre Paris
While we’re on the subject of chocolate, stay tuned for the most incredible Parisian chocolate shop personality just 5 minutes’ walk from Le Moulin Rouge in Montmartre, à l’Etoile d’Or with Denise Acabo. Moreover, I have a chocolate shop self-guided tour around Montmartre too!
Serving Ideas
What can you serve with it?
In most French restaurants, it traditionally arrives with a simple dusting of unsweetened cocoa powder on top.
C’est tout (that’s it)!
However, if you like the extra frills and garnishes, serve with
- Macarons (recipes in my books),
- French tuiles, or edible flowers;
- If you love nuts, top with some toasted nuts or this delicious soft caramel nougatine.
- Fruits: I love to top it with fresh cherries in summer or in winter with pears, boozy cherries, clementines or candied chestnuts.
- Even better, serve with Palets Bretons (French salted butter biscuits) using some of the remaining egg yolks.
More French Chocolate Desserts
Like this mousse? Then for an exotic version also made without cream, make this fluffy chocolate mousse with passion fruit, topped with soft, nutty caramel.
Enjoy the full list of chocolate recipes on le blog, including more gluten free desserts.
Plus this recipe is also on video!
Dark Chocolate Mousse
Servings : 5 people
Calories : 243kcal
Description
Easy authentic French recipe for dark chocolate mousse made with egg whites and without cream. Also reduced in sugar to appreciate the quality of the dark chocolate.
Ingredients
- 170 g (6oz) 70% dark (bittersweet) cooking chocolate (a cup)
- 10 g (2 tsp) unsweetened cocoa powder (I use Van Houten)
- 170 g (6oz) organic egg whites (from 5 large fresh eggs)
- 30 g (1oz/ 2 tbsp) sugar
- 1 organic egg, separated (at room temperature)
- pinch salt fleur de sel (Maldon or Celtic sea salt)*
Instructions
- Melt the chocolate and cocoa powder together in a bowl over a pan of simmering water (Bain-marie), taking care not to overcook the chocolate (don't have the water at a rolling boil, just simmering gently). As soon as the chocolate begins to melt, switch off the heat and stir until completely smooth, then take the bowl off the heat.
- Separate the extra egg, keeping the yolk aside for later (it's important the yolk is at room temperature). In a clean bowl, whisk the egg whites (using a stand mixer or electric beaters) with the sugar until soft and strong peaks form. Add the extra egg white and continue to whisk.
- When the whites are strong and hold well, continue to whisk in the egg yolk and add the fleur de sel.Gradually add the whipped egg whites to the chocolate using a strong yet flexible spatula, folding each carefully until well blended together. Repeat folding gently until the consistency is completely mixed together, light and airy.
- Either transfer the bowl to the fridge or pour/spoon into serving glasses and place in the fridge to set for at least 2 hours until ready to serve.Serve chilled and top with fresh fruit, shaved chocolate or a sprig of mint.
Notes
Serve chilled with chocolate macarons (see the recipes in both my books), tuile cookies, or garnish with a sprig of mint, edible flowers, boozy cherries or clementines. If you really want the cream, add a dollop of freshly whipped Chantilly cream.
* Variations: Omit the salt and add a teaspoon of soluble coffee granules for a mocha treat - or add the zest of an orange or lime for a citrus take on the recipe. Add a tablespoon of Cognac or Grand Marnier liqueur for a special occasion (adults only).
Egg yolk: I have tried this without the yolk and the recipe works well too if you prefer without.
Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.
See recipe on video.
Have you made this recipe?
I’d love to know how it turned out. Please let me know by leaving a rated review below. It means so much to have your support.
On Instagram? Share a photo and tag @JillColonna and hashtag it #madaboutmacarons. À bientôt!
This post was originally published on 8 October 2018 but is now updated to better explain the recipe process along with a video.
Hi,
Question, if one is uncomfortable with uncooked eggs, can the egg whites be whisked over the Bain Marie?
Thanks!
Prerna
Hi Prerna,
I would suggest if you really can’t find good quality organic eggs and don’t want to use them in the mousse to make this, use either whipped cream or make a chocolate mousse cake style which is my fondant cake. I have never had any problems using egg whites and don’t believe it’s a problem as long as your egg whites are within the sell-by date and organic. Hope this helps.
I haven’t tried it yet! But I’m wondering what happens if you omit the yolk?
Hi Zoe,
You can omit the yolk no problem if you prefer. It just has a bit less richness but works well nonetheless. Let me know how you get on x
This was quicker to make than Nigellas! Most of time is seperating the eggs. Good for a chocolate craving emergency indeed!
So glad you like this, Agnes. Thanks so much for popping in!
first class like all your recipes
Thanks so much, Daphne. So happy you like it!
Delicious mousse and easy to make with so few ingredients.A big hit with family and friends.
Thanks so much for popping in and sharing this, Jason. Much appreciated!
My husband and I both love dark chocolate and this recipe is light and delicious. Thanks for sharing it with us.
So happy you like it, Peggy. Thanks for popping in to say so.
Hi Jill, can you use this mousse in a layer cake?
Hi Alex, I haven’t used this in a layer cake but don’t see why not. However, you’ll need to chill the mousse first to make it easier to work with.
I LOVE this chocolate mousse! I have made other recipes and eaten many chocolate mousses in France but this recipe is the best! I also like that it is light. Thanks so much for sharing!
So thrilled you like it too, Kathleen. I’ve tried many too and so it makes it all worthwhile, then!
yes i like the idea of having it not too sweet so you get the lovely chocolate flavour.
Agreed, Sherry. That’s another reason why we love to cook at home – we can control these kind of things x
The one of my childhood! Thanks for this Madaboutmacarons !
It’s a pleasure, Guy – but please just call me Jill 😉
Hi Jill!
Thank you for posting this recipe.
Can this be used with a semi-sweet or a milk Chocolate?
Dark Chocolate gives me migraines.
Hi Charlie – I already responded privately by email as I couldn’t answer here as on my travels but just for other readers who pop in here:
Yes you can use semi-sweet or milk chocolate instead of dark (bittersweet) chocolate but as long as you know it will not be the same recipe, as normally this uses no milk or cream and both types of chocolate have added sugar. In this case, I’d recommend reducing the sugar and adding another couple of egg whites, just to keep it as light as possible. Enjoy!
Yet another crazy coincidence: my French friend Marie and I were talking about food last week and our pet peeves, when she brought up REAL French chocolate mousse. “It must NEVER contain any cream!” she ranted. So incredible that you post chocolate mousse today! It sounds lovely and I just have to try it since I’ve never had the authentic French kind!
Well we must have some kind of telepathic gourmet cravings – how funny! (Although, admittedly, we could just be craving more chocolate as the Autumn weather kicks in?) Yes, she’s right about no cream in a real French chocolate mousse. If you’ve never tried it, then put these egg whites aside… with good quality chocolate, this is heaven.