Here's an oldie but a goodie. Kenzo's Chocolate Mousse, which he made for my 22nd birthday a few years ago, and many other times after :)

Mousse au Chocolat

- 4 large eggs or 5 medium eggs
- 200g of dark chocolate
- a rounded tablespoon of creme fraiche (optional)


Separate the egg whites from the yolks. Put the yolks aside to use later. In a large bowl, add the egg whites and a pinch of salt. Now, use either a whisk or electric mixer to whip the egg whites until soft white peaks form. With a strong arm and the right technique, it should take about 5 minutes to obtain the required stiffness.

Next, break the chocolate into pieces and put into a bowl with 2 tablespoons of water. Heat in microwave for 30 seconds or until the chocolate is soft. Use a spoon to stir the chocolate until smooth. If you're using creme fraiche, add it here. It will keep the mixture creamy and keep it from hardening. 

Next, stir in the egg yolks. Make sure the chocolate has cooled enough (not too much hotter than room temperature) or else your eggs will cook!

Finally, carefully place your stiffened egg white into the bowl containing the melted chocolate. Do not stir to combine - use sweeping movements, trying to 'envelop' the egg white with the chocolate.

Once the colour looks even, place into the refridgerator for at least 3 hours. Overnight is better!

Bon appetit! 

Here's the full photo recipe from Kenzo's photo gallery.

This entry was posted on 7/30/2009 07:55:00 PM and is filed under . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.


    Kered said...

    Nice recipe, thanks for sharing! :)
    but is it ok to begin with whipping the whites? I tried and by the time I needed them, they were liquid again. maybe I didn't whip enough though. I just had a whisk... and it's exhausting!! :P

  1. ... on August 3, 2009 at 3:11 AM  
  2. Angelica said...

    sou desu ne.. you're probably right, it would be better to melt the chocolate first, and then let it cool while you whip the egg whites. as long as you put in some creme fraiche (or even whipping cream I imagine), then it won't solidify by the time the egg whites are ready.

    it is definitely exhausting just using a whisk! the trick is to not just stir, but "lift" the egg white while whipping it. imagine the motion a ferris wheel makes. this allows more air to enter into the egg whites. when you were done whipping the egg whites, did you try scooping some out with your whisk? if it looked like the picture (solid enough to stick in a clump), then you whipped it enough.

  3. ... on August 3, 2009 at 8:51 AM  
  4. Kered said...

    I tried to scoop some but the whisk went through as if I tried to scoop a piece of cloud... but when I put the bowl upside-down, the white eggs didn't move at all! so I thought that would be ok, I anyway that was the best I could do! ^^ In the end it worked, but the mousse was not light enough I think. Next time I'll use the electric stuff ;)

  5. ... on August 4, 2009 at 2:51 AM