Learn how to make easy chocolate mousse the French way! Rich chocolate and eggs whipped together to make a dreamy and airy mousse, topped with fresh berries and homemade caramel sauce.
It’s no secret France pretty much dominates the dessert and baking world. I’m loving all the sweets and baked goods Paris has to offer! This recipe is not a typical one for the Mindful Avocado because I typically do not cook or bake with eggs.
However, this recipe is extra special because I made it in France with this adorable family I met. They have two daughters and they were just as excited as I was to make a recipe and take photos for my blog.
We decided on chocolate mousse because it is a French classic, and it’s chocolate! (who doesn’t love chocolate?!)
This easy chocolate mousse recipe is as simple as it gets! Literally only two ingredients – chocolate and eggs! The topping combinations are endless. We used fresh berries and I showed the girls how to make a homemade caramel sauce.
Berries in Paris, France:
We bought a variety pack of berries at the grocery store, Carrefour, and it included blueberries, red raspberries, and red currants (or as the French call them groseilles rouges).
Red currants are pretty common in France. They are sweet in taste and slightly firmer in texture than a blueberry – delicious!
How to make easy chocolate mousse:
If you follow the steps, chocolate mousse is pretty foolproof!
- Separate egg whites from egg yolks
- Melt chocolate and mix with the egg yolks
- Whip the egg whites
- Combine the egg whites with the chocolate
Pretty simple right? There are some tips and tricks to performing these steps but once done, it creates the most dreamy, airy mousse you’ve ever tasted!
We melted a bar of baker’s chocolate on the stove on medium heat. Once the chocolate was melted, we mixed in the egg yolks.
To learn how to separate egg whites from egg yolks, watch this video tutorial!
“Monter les blancs en neige.” This translates to “whip the egg whites into snow”. Seems pretty logical!
Start with the hand mixer on slow and increase the speed every couple of minutes. After about 8-10 minutes, the egg whites will turn into stiff peaks. This is when you know the egg whites are done.
See that egg white? It is firm, and well, looks like snow! This is the texture you want to achieve.
Okay, so this step isn’t hard, but it does require some patience (and arm muscle)!
To incorporate the egg whites into the chocolate mixture, take a small amount at a time, and slowly combine with the chocolate. Once the egg whites are incorporated, take a little bit more and continue the process until everything is combined and smooth.
Good thing there were three of us to take turns!
Yum, look at that chocolatey goodness! The mousse will have a pudding-like consistency, but trust me, it’s sooo different than pudding!
Spoon the chocolate mousse into small ramekins and top with fresh berries.
Place in the fridge for about an hour to set! While our mousse was chilling, we made the homemade caramel sauce.
Homemade caramel sauce is simple to make and we followed the highly popular All Recipes version. We did not have brown sugar so we used cane sugar instead. I think it was too coarse and took longer to dissolve, but the end product was still fantastic!
After an hour of patiently waiting, we topped the mousse with caramel and some powdered sugar. My little sous chefs could hardly wait to try our creation!
The texture was absolute perfection! So rich and airy all at the same time. This photo above is not the most flattering but I was so consumed with eating when I realized I should snap a photo to capture this texture (sorry not sorry)
Photographing this shot was so much fun and a new experience for me photographing in a different space. I was beyond pleased with the results and I think we all had fun setting up the photo shoot.
This day was full of finger licking, giggles, and a little bit of Google translation. It’s amazing what you can learn from each other once you break down that language barrier. (I should also add their English is way better than my broken French!)
I could also get used to these perfect hand models too 😉 Merci, girls, for a very fun day!
Next challenge, vegan-ize this recipe! I see some aquafaba in my near future.
If you easy chocolate mousse recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Easy Chocolate Mousse with Berries and Caramel
This two-ingredient chocolate mousse is so rich, airy, and delicious! Top with fresh berries and homemade caramel sauce for a classic French dessert!
- 1 bar (200g) baking chocolate bar the bar we used was 7 ounces
- 6 eggs
- fresh berries raspberries, blueberries, red currants, or strawberries
- powdered sugar optional
- 1 cup brown sugar
- 1/2 cup butter can substitute with vegan brand
- 1/4 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
Make the Chocolate Mousse:
In two separate bowls, separate the egg whites from the egg yolks. In case you do not know how to do this, I linked a video tutorial in the notes.
In a small pot on low heat, break the baking chocolate bar into small pieces and melt the chocolate, stirring frequently.
Add egg yolks and mix well. Remove from heat transfer into a large mixing bowl.
In a separate mixing bowl, beat egg whites until stiff peaks are formed. Start the hand mixer on slow and increase the speed every 1-2 minutes. This process will take around 10 minutes.
Using a rubber spatula, add a small amount (about 1/2 cup) of the egg white into the mixing bowl with the chocolate. slowly fold chocolate into egg whites. Once egg whites are fully incorporated, add some more egg whites. Continue doing this until all the egg whites are combined. The mousse should resemble a smooth, pudding-like consistency.
Spoon the mousse into ramekins and top with berries. Place in fridge for at least 1 hour to set.
Make the Caramel:
In a small pot on low heat, combine sugar, butter, and milk. Stir frequently until sugar is dissolved (about 1-2 minutes).
Remove from heat and stir in vanilla. Caramel sauce will thicken as it sits.
Remove chocolate mousse from the fridge and top with caramel sauce. Dust with powdered sugar (optional).
Watch this video to learn how to separate egg whites and egg yolks.
Note: For the chocolate mousse, we used the recipe from “Le Livre de Desserts”
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