Four Ingredients Twenty Minutes The Brilliant Chocolate Mousse Everyone Craves
For my brilliant Mousse au Chocolat recipe you only need four ingredients and twenty minutes. The chocolate mousse tastes irresistibly creamy and is incredibly easy to prepare. You can prepare the chocolate mousse one to two days in advance and chill it, which makes it especially practical when time is tight. Are you also always on the lookout for easy, quick recipes that not only look good but also taste fantastic? Then I have a wonderful dessert recipe for you today: Mousse au Chocolat! For me, this is the ultimate recipe – I haven't tried another in a long time! I always associate Mousse au Chocolat with my friend Angelika. Wherever she is invited and something for the buffet is needed, we ask her to bring her famous Mousse au Chocolat. And although we have already had this delicious dessert many times, it still tastes as good as on the first day, and we never tire of complimenting her for it. I am totally happy that Angelika shared with me her wonderful, simple, and super delicious recipe, because now my family also regularly enjoys this French dessert classic. I used to try other recipes that were sometimes quite elaborate. But when I look at the result, no other recipe can compare to this. So creamy, so chocolaty, and perfect in texture – this recipe is simply unbeatable – and it's super easy! If I need a fail-safe, uncomplicated, and incredibly tasty dessert, I gladly reach for this recipe. The Chocolate Mousse is whisked together in 20 minutes, then it only needs to chill. You do have to account for this time, because it needs four hours of chilling to set. I usually make it the day before, cover the bowl with plastic wrap and place it in the fridge until I need it. If you want Mousse au Chocolat to be especially dark and chocolatey for you, then you simply whisk in less cream. When serving, you can additionally sprinkle dark chocolate shavings for an extra chocolate kick. To serve, use a tablespoon dipped first in cold water. With it, you can scoop neat mounds of the mousse onto a dessert plate. If you prefer round balls, then use an ice-cream scoop, which you also dip in cold water from time to time. Now just decorate with fresh fruits or a delicious fruit sauce and, if desired, with chocolate shavings. Bon Appetit!
In This Article:
A Memory That Makes This Recipe a Family Favorite
Mousse au Chocolat I always associate with my friend Angelika. Wherever she is invited and something for the buffet is needed, we ask her to bring her famous Mousse au Chocolat. And although we have already had this delicious dessert many times, it still tastes as good as on the first day and we never tire of complimenting her for it. I am totally happy that Angelika shared with me her wonderful, simple, and super delicious recipe, because now my family also regularly enjoys this French dessert classic. I used to try other recipes that were sometimes quite elaborate. But when I look at the result, no other recipe can compare to this. So creamy, so chocolaty, and perfect in texture – this recipe is simply unbeatable – and it's super easy! If I need a fail-safe, uncomplicated, and incredibly tasty dessert, then I reach for this recipe. The Chocolate Mousse is whisked together in 20 minutes, then it only needs to chill. You do have to account for this time, because it needs four hours of chilling to set. I usually make it the day before, cover the bowl with plastic wrap and place it in the fridge until I need it. If you want Mousse au Chocolat to be especially dark and chocolatey for you, then you simply whisk in less cream. When serving, you can additionally sprinkle dark chocolate shavings for an extra chocolate kick. To serve, use a tablespoon dipped first in cold water. With it, you can scoop neat mounds of the mousse onto a dessert plate. If you prefer round balls, then use an ice-cream scoop, which you also dip in cold water from time to time. Now just decorate with fresh fruits or a delicious fruit sauce and, if desired, with chocolate shavings. Bon Appetit!
From Mixing to Cooling The Timing Of Perfection
The chocolate mousse is whisked together in 20 minutes, then it needs to chill. You must account for this time, because it needs four hours of chilling to set. I usually make it the day before, cover the bowl with plastic wrap and stash it in the fridge until I need it. If for you the mousse should be especially dark and chocolatey, you simply whisk in less cream. When serving, you can additionally sprinkle dark chocolate shavings for an extra chocolate kick.
Make It Dark If You Like It Dark And Easy Garnish
To serve, use a tablespoon dipped in cold water. With it, you can scoop neat mounds of the mousse onto a dessert plate. If you prefer round balls, then use an ice-cream scoop, which you also dip in cold water from time to time. Now just decorate with fresh fruits or a delicious fruit sauce and, if desired, with chocolate shavings. Bon Appetit! Eier (nur das Eigelb) Sahne Zartbitter-Kuvertüre Cognac oder Brandy Gekühlt und mit Frischhaltefolie zugedeckt hält die Mousse au Chocolat problemlos 1-2 Tage im Kühlschrank. Das ist besonders komfortabel, wenn du mal wenig Zeit hast.
Ingredients and How It Keeps
Egg yolks (only yolks) Cream Bittersweet chocolate couverture Cognac or Brandy Chilled and covered with plastic wrap, the Mousse au Chocolat easily keeps for 1-2 days in the refrigerator. That’s especially convenient when you’re short on time.
Alcohol-Free and Family-Friendly
Yes, of course the mousse tastes good without alcohol. If children eat, I always make extra bowls without alcohol for the little ones. In that case I mix the Cognac for the adults’ portion only at the end, i.e., after the cream. Ja, selbstverständlich schmeckt die Mousse auch ohne Alkohol. Wenn Kinder mitessen, dann mache ich immer extra Schälchen ohne Alkohol für die Kleinen. In dem Fall mische ich den Cognac für die Erwachsenen-Portion erst am Ende, also nach der Sahne, unter.
Recipe Recommendations And Community Interaction
If you like chocolate desserts, you might also like my Chocolate Cupcake with a molten center, the sweet chocolate mishap. Fruchtig, süß und kalt dagegen ist my creamy Lemon-Curd Parfait with Meringue. The delicious semi-frozen treat melts on the tongue. It tastes with fruits, fruit sauce or even solo. Then write to me in the comments how you fared with it – your tips and experiences are gold! And if you liked it, I would be thrilled with a star rating. Five stars show that you really enjoyed it – and help others in their choice. Thank you very much! Then feel free to share it with your friends and family. Every two weeks new recipes, kitchen tips & a behind-the-scenes look. Free, honest, delicious. Note: This post was published in 2018 and last updated in 2023. Save my name, my email address and my website (if available) for the next comment in this browser.
Reader Comments And Replies
Hallo Maria, funktioniert dieses Rezept auch mit weißer Schokolade? 🙂 Lg Mariella Liebe Mariella, grundsätzlich kannst du Mousse au Chocolat auch mit weißer Schokolade machen, allerdings ist sie süßer und nicht ganz so stabil. Nimm deshalb etwas weniger Sahne oder mehr Schokolade, damit die Mousse nicht zu weich wird. und lass sie ggf. auch länger kühlen. Falls du sie zubereitest wäre es ganz toll, wenn du berichtest, wie deine weiße Mousse au Chocolat geworden ist.😊 Ausgezeichnetes Rezept! Herzlichen Dank für deine Rückmeldung, liebe Inge und deine tolle Bewertung! Ich freue mich sehr darüber.🙏😊 Frohe Weihnachten🎄 und alles Liebe, Maria Hallo Maria, ich habe schon mal Rum in geschmolzene Schokolade gegeben, dabei wurde die Schokolade klumpig. (Wie wenn Wasser in die Schokolade gelangt). Passiert das hier nicht? Liebe Andrea, ich habe die Mousse au Chocolat schon sehr oft gemacht, die Kuvertüre ist mir dabei noch nie klumpig geworden, denn sie wird ja vorher mit den Eidottern kräftig verschlagen. Ich mache sie heute auch, genau nach dem Rezept. Es ist wirklich ein einfaches und gelingsicheres Rezept. Lasst es euch gut schmecken – und frohe Weihnachten.🎄 Liebe Grüße, Maria Hallo Maria, ich bin immer wieder begeistert von deinen rezepten, einfach toll. Nun eine Frage, was kann ich bei der mousse chocolate anstatt cognac nehmen, damit es trotzdem einen tollen geschmack hat? Vielen dank im Voraus für deine Antwort. Liebe Grüße, Uli Liebe Ulrike, die Mousse wird auch ohne Alkohol gut schmecken. Lass den Cognac einfach ersatzlos weg oder nimm statt dessen Orangensaft. Ich wünsche dir viel Freude beim Zubereiten und natürlich beim Genießen. ? Herzliche Grüße, Maria Dein Rezept ist wirklich super! So werden die Eigelbe weiterverarbeitet. Habe vor, meine Mousse auf die Pavlova zu setzen und mit Beerenmix zu servieren. Ich glaube, es wird ein bombastischen Genuss sein. Vielen Dank für dein Rezept Wow, das wird es wohl liebe Olesja, dabei würde ich sehr gerne an deinem Tisch sitzen und ein Stück davon abhaben!? Die Kombination von herber Mousse au Chocolat, süßer Pavlova und säuerlichen Beeren ist nicht zu toppen!? Ich wünsche dir gutes Gelingen und lasst es euch gut schmecken. Liebe Grüße, Maria Das 1.x Mousse selbstgemacht, schmeckt schon direkt aus der rührschüssel genial , danke für das tolle einfache Rezept Das freut mich sehr liebe Anja!? Ich finde sie auch genial, weil sie schnell und einfach zubereitet ist und so lecker schmeckt. Hi Maria, I’m so glad to have this wonderful Chocolate Mousse recipe. You made it for us when you and Kevin visited us a few years ago and I’ve craved for it ever since! I made it last week and it was so delicious. Wondering what you make with the leftover egg whites? many thanks Hi Ann, I’m very happy that you liked the Chocolate Mousse ? We are still talking about the great time we’ve had with you all in Australia and the awesome trip to the outbacks on Frank’s Aeroplane ✈️ About the egg whites: I am using them either for Pavlova or I mix them with other eggs for scrambled eggs. Love from Maria
