Mousse au Chocolat was often on our holiday menu, so the season is perfect for a batch of this exquisite Chocolate Truffle Mousse.
With all our relatives hundreds of miles away when I was growing up, we rotated holiday meals between our house and another family in the same boat. It was turkey for Thanksgiving, Christmas, and Easter, but the desserts varied. Mrs. Verhoven’s Mousse au Chocolat was one of my favorites!
Chocolate Truffle Mousse
I’m almost embarrassed to admit how many chocolate mousse recipes I’ve already shared on this blog. A blender version, one with cream cheese and many classic mousses with whipped cream and raw eggs. This incredible chocolate truffle mousse differs as there are eggs, but they are tempered, then heated to 160º alleviating the chance of salmonella. You’re welcome!
Tips for Making Chocolate Mousse
There are numerous recipes for a “classic” chocolate mousse, each with its own variations. The traditional French Mousse au Chocolat uses both egg yolks and whites. The whites are whipped and folded into the chocolate giving a light and airy texture to the mousse. In my recipe, the yolks are gently heated after adding to the melted chocolate and the whites are discarded. Whipped cream gives this chocolate truffle mousse it’s ethereal consistency.
- Use a good quality chocolate as the better the chocolate, the tastier the mousse. I used semi-sweet chocolate, but bitter-sweet is nice for the dark chocolate lovers.
- Flavored with just vanilla is lovely, but adding some orange or coffee liqueur would also complement the chocolate flavor.
- “Folding” is a culinary term for mixing a lighter ingredient like whipped cream or whipped egg whites, into a heavier ingredient, like the melted chocolate mixture.
- First, you add a bit of the lighter ingredient into the heavier ingredient. At this point you can whisk them together.
- Then to fold, use a rubber spatula and in a circular motion, scrape a spoonful of the mixture from the bottom of the bowl and bring it to the top, then turn the spatula over, before beginning again.
- Repeat over and over until all white streaks to disappear without compacting the mixture.
- Plan ahead as this chocolate truffle mousse needs some chilling time.
- Garnish with whipped cream, berries, grated chocolate and/or chocolate curls.
Old-Fashioned Holiday Recipes
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Each recipe in our menu this month features an Old Fashioned Holiday Recipe, and our host is Liz (me!) who blogs at That Skinny Chick Can Bake.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious holiday dishes!
- Arepa de Huevo: Fried Corn Cake & Egg Sandwich – Mother Would Know
- White Chocolate Eggnog Martini – The Redhead Baker
- Spiced Meatballs in Tomato Sauce – From a Chef’s Kitchen
- Homemade Crescent Rolls – Karen’s Kitchen Stories
- Chocolate Truffle Mousse – That Skinny Chick Can Bake
- Cranberry Apple Pie with Grand Marnier Whipped Cream – Creative Culinary
More Mousse Recipes
- Tunnel of Mousse Cake
- Julia Child’s Chocolate Mousse
- Easy Chocolate Mousse Bars
- Strawberry Mousse
- More Dessert Recipes
- 8 ounces semi-sweet chocolate, chopped
- 1/4 cup corn syrup
- 1/4 cup butter
- 2 egg yolks, whisked
- 1 cup heavy cream, divided
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla
- Whipped cream chocolate shavings, berries and/or mint to garnish, optional
Place the chocolate, corn syrup and butter in a saucepan and cook over low heat, stirring until chocolate is melted and mixture is smooth.
In a medium bowl, whisk together the egg yolks and 1/4 cup of the heavy cream. Carefully add 1/2 cup of the chocolate mixture into the yolks while whisking until combined.
While whisking, pour the yolk mixture back into the saucepan and cook, while whisking, until the mixture reaches 160 degrees. Let cool to room temperature.
Beat the 3/4 cup of cream with powdered sugar and vanilla until soft peaks form.
Fold 1/2 cup o the whipped cream into the chocolate mixture to lighten, then add the rest of the cream and fold gently until incorporated.
Divide among serving dishes. Will make four 1/3 cup servings.
Adapted from Southern Living
Amount Per Serving: Calories: 711Total Fat: 53gSaturated Fat: 32gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 192mgSodium: 133mgCarbohydrates: 64gFiber: 5gSugar: 56gProtein: 6g