Madame Dumouchel’s Classic French Chocolate Mousse

Preparation info

  • Difficulty


  • Serves


Appears in

Chocolate: The Food of the Gods


By Chantal Coady

Published 1993

  • About

A simple, soft chocolate mousse.


  • 8 oz (250 g) best-quality bittersweet (dark) chocolate
  • ½ cup (2 oz/50 g) unsalted butter, softened
  • 9 egg whites
  • l/2 cup (4 oz/125 g) superfine (caster) sugar
  • 6 egg yolks


Slowly melt the chocolate. Beat with the butter in a large bowl.

Using an electric mixer, whisk the egg whites until frothy. Add 1 tbsp. of the sugar and continue beating on low. When the sugar dissolves, increase the speed to the maximum. When the egg whites are stiff, shake the remaining sugar gently onto them; if it is added too quickly it will liquify the egg whites. Beat the meringue to make it strong and elastic, then mix in the egg yolks.

Stir half the meringue mixture into the chocolate and butter mixture. Fold in the remaining meringue mixture with a large wooden spoon, working from the outside to the middle. Work calmly and slowly. There is no need to worry about the mousse setting because the butter keeps it soft. Pour into 1 large soufflé dish or individual ones and refrigerate.