Chocolate Mousse

Traditional Chocolate French pudding.

For my 50^th birthday I went to Paris to visit my cousins. My mother’s sister married a Frenchman after the 2^nd World War and because of that, I have 3 cousins that grew up in Paris. For my birthday, my cousin Assunta scouted 2 or 3 restaurants for dinner for us to check out ahead of time. We made our decision and made a reservation. All three of my French cousins were there, along with a few other close friends. We had an amazing dinner and at the end of the meal the waitress brought us a big bowl of chocolate mousse and a spoon. We passed the bowl around to help ourselves. What a wonderful treat!

This recipe is the closest I have come to that chocolate mousse in Paris. It’s made in a food processor! I have no idea where Myra got this recipe, I’ve never seen one like it. It’s easy to make, and it is SO good. I used to make it at the Cactus Club for special events. There were members who didn’t eat dessert, unless it was this chocolate mousse.

You can replace the vanilla in the recipe with another flavor—At Myra’s restaurant they often made it with lavender syrup, which was a favorite. I think raspberry would be good also. This is the full recipe. It makes 12 servings. If you are going to make this, I’m guessing you’ll make it for a a special gathering or party. You can cut the recipe down by a third if you need to.

Chocolate Mousse

French-style chocolate pudding

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Prep Time 45 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine French

Servings 12 servings

Equipment

• 1 large food processor
• 1 small pot to boil sugar water
• 1 microwave to melt the chocolate
• 1 large bowl
• 1 wire whip

Ingredients

  

• 9 oz. unsweetened chocolate
• 3 oz butter
• 3/4 teas. cream of tartar
• 9 eggs whites and yolk separated
• 1 cup sugar
• 9 TBLS. water
• 3/4 cup sugar
• 2 TBLS vanilla or Lavender Syrup

Instructions

 

• Melt the chocolate and butter together in the microwave, or over a double boiler with water in the bottom (Microwave: cook on high, 30 seconds at a time, stirring in-between until melted).
• Process egg whites with cream of tartar until stiff (aprox. 2 1/2 minutes).
• Put 1 cup of sugar and 9 TBLS of water in a small saucepan and bring to a boil, stirring until the sugar is dissolved.
• With the processor running, pour the hot sugar syrup into the beaten egg whites through the tube and process for 60 seconds.
• Transfer the contents to a bowl.
• Put the egg yolks and 3/4 cups of sugar in the processor and process for 30 seconds. Remove the cover and add the melted chocolate and vanilla. Process just until blended.
• Gently add the egg whites from the bowl and pulse until they disappear.
• Pour the mixture back into the bowl and use a wire whip to finish blending.
• You can put the Mousse into cups, or leave it in the bowl. Refrigerate for at least 4 hours. Serve with whipped cream on top.

Notes

You can replace the vanilla in the recipe with another flavor—At Myra’s restaurant they often made it with lavender syrup, which was a favorite. I think raspberry would be good also. This is the full recipe. It makes 12 servings. If you are going to make this, I figure you’re going to make it for a party. You can cut it down by a third if you need to, or if you don’t have a large food processor.

Keyword eggs, sugar, unsweetened chocolate