Recipe: Chocolate Mousse

• Posted on 14 February 2025
• By The Pastry Depot
• 0

With its rich but light texture, versatility, and delectable taste, chocolate mousse is the perfect way to finish a meal!

Whether you’re celebrating a special occasion, like Valentine’s Day or an anniversary, or you’re just longing for a dessert that will quench your sweet tooth without weighing you down, you can’t go wrong with a classic like mousse. We love mousse so much, we are sharing our tried-and-true recipes for dark chocolate and strawberry mousse with you!

Dark Chocolate Mousse

8 ea Egg yolks
½ c Sugar
6 c Heavy cream, divided (2 c and 4 c)
12 oz Valrhona Araguani* dark chocolate

1. Whip 4 cups of heavy cream to soft peak and set aside.

2. Whip egg yolks and sugar until pale.

3. While egg yolks and sugar are whipping, heat your 2 cups of heavy cream until scalded.

4. Once egg yolks and sugar are light/fluffy/pale, slowly temper in your 2 cups of hot cream.

5. Cook until nappe, then pour your egg mixture over the Araguani and stir until combined.

6. When your chocolate mixture is cool, fold in your 4 cups of whipped cream.

7. Pour mousse in to desired dish or mold and refrigerate overnight.

*You may substitute with another high-quality couverture dark chocolate with at least 70% cacao.

Strawberry Mousse

½ oz Sheet gelatin
14 oz Heavy cream
24 oz Strawberry puree
8 oz Valrhona Strawberry Inspiration chocolate
5 oz Egg whites
8 oz Sugar

1. Bloom gelatin in ice water.

2. Whip cream to soft peaks and set aside.

3. Heat strawberry puree in a saucepan until hot. Dissolve bloomed gelatin into the hot strawberry puree, then pour over Strawberry Inspiration chocolate. Whisk until combined.

4. While strawberry mixture is cooling, gently cook your egg whites and sugar over a double boiler until 120F. Whip to stiff peak.

6. Once strawberry mixture is cool, alternate folding the whipped cream and whipped meringue in to it.

7. Pour in to desired dish or mold and refrigerate overnight.