French Chocolate Mousse


Balming evenings

“Lazy summer afternoons,
Walks along the beach,
Balmy evening, cloudless skies,
Sailing on a quiet lake,
Hammocks in the shade,
These are simple treasures,
Of which August days are made.”


Our holidays are eloquently summed up in this poem. And in my favourite dessert, French Chocolate Mousse.

Bonnes vacances, mes amis
French Chocolate Mousse

Serves 8
285g (10oz) dark chocolate, chopped * 30g (1oz) unsalted butter * 2 eggs, lightly beaten * 3 tbsp Cognac * 4 egg whites * 5 tbsp caster sugar * 570ml (1 pint) whipping cream

Put the chocolate in a heatproof bowl, over a saucepan of simmering water, making sure the base of the bowl isn’t touching the water. Leave the chocolate until it looks soft and stir until melted. Add the butter and stir until melted. Remove the bowl from the saucepan and cool for a few minutes. Add the lightly beaten eggs and Cognac, then stir. Beat the egg whites in a clean bowl until soft peaks form, gradually adding in the sugar. Whisk one-third of the egg white into the chocolate mixture to loosen it. Then gradually and gently fold in the remaining mixture with a metal spoon. Whip the cream and fold into the mousse. Pour into glasses or cups, cover and refrigerate for at least 4 hours.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

This recipe comes from the section THE FRENCH CONNECTION, a selection of authentic French recipes.


Perfect after: click on image