Can I make this Mousse Au Chocolat in advance?

Yes! This Chocolate Mousse is the perfect make-ahead dessert. If I am making it for a dinner party, I whip it up in the morning, then chill it until the evening. It is best to consume it within 3 days though (not that it ever lasts that long in my fridge!).

What can I serve with this Chocolate Mousse?

This Mousse Au Chocolat is simply perfect as it is. If you want to make it a little more special, dust with a little icing sugar before serving or top with a quenelle (a pretty spoonful) of whipped or a sprinkling of seasonal berries (raspberries, cherries and/or strawberries are particularly delicious). You could also top with some dark chocolate curls, if wished, or drizzle with olive oil and add a sprinkle of sea salt.

Does this Chocolate Mousse contain raw eggs?

Yes, this Chocolate Mousse recipe does contain raw eggs but, provided you use eggs stamped with the British Lion mark, they should be safe to eat. You only need to take extra caution if you are making for someone with a compromised immune system (see recipe note).

Classic French Chocolate Mousse (Mousse au Chocolat)

Name: Classic French Chocolate Mousse (Mousse au Chocolat)
Prep time: 15 min
Cook time: PT-479541H17M43S
Total time: PT-479541H17M43S
Cuisine: French
Ingredients: 120g good-quality dark chocolate, chopped; 4 medium eggs; 4 tsp caster sugar

Classic French Chocolate Mousse (Mousse au Chocolat)

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Chocolate, eggs and sugar - you are just 3 ingredients away from the most delicious dessert...

Author: Margie
Prep Time: 15 minutes
Cook Time: 4 hours chilling
Total Time: 15 minutes + chill time
Yield: Serves 4
Category: Dessert
Method: No Bake
Cuisine: French
Diet: Vegetarian

Ingredients

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120g good-quality dark chocolate, chopped
4 medium eggs
4 tsp caster sugar

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Instructions

Put the chopped chocolate into a medium heat-proof bowl. Set over the pan of barely simmering water, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat) and allow it to slowly melt, stirring often until smooth (alternatively, pop into a microwave-safe bowl and melt in 20 second bursts, stirring between each - this is the quickest method but you have to watch closely and ensure it doesn’t overheat). Set aside to cool slightly.
Next, separate the eggs. Place the egg whites in a large bowl and whisk using an electric whisk until you have soft peaks. Add the sugar and whisk for another minute until glossy.
One at a time, add the egg yolks to the melted chocolate, mixing well after each. If the chocolate seizes, do not panic (it can happen and it is perfectly normal and fixable - so don’t stress), simply add a little water, a tbsp at a time, and keep whisking until it comes back to being glossy.
Mix ⅓ of the whisked egg whites into the chocolate mixture and beat to combine. This lightens the chocolate and means it's easier to fold in the remaining egg whites without losing too much air.
Carefully pour the loosened chocolate mixture into the remaining egg whites, gently folding to combine. Once no white remains, pour into a dish or individual glasses. Cover and chill in the fridge for at least 4 hours - or overnight.

Notes

This Chocolate Mousse recipe contains raw eggs so must not be served to vulnerable groups (including young children, pregnant women, those with compromised immune systems and the elderly).

Find it online: https://desertislanddishes.co/mousse-au-chocolat/