Chocolate Mousse

Back on the blog with chocolate!!

Yes, it took me a little time to recover from my pastry class last Wednesday with the master of masters, none other than Philippe Conticini! I hope to give you a full debrief with photos and videos next week!!

So in the meantime, and especially to get ready for this 3-day weekend, let’s dive into the sweetness, the lightness, the texture, the density of chocolate with a killer chocolate mousse!

That was before…

I always made the super simple recipe printed on the back of Nestlé Dessert chocolate bars, with my little twist… It’s true that this recipe is easy, but the mousse is quite dense, to be honest. That’s why I always used one or two fewer egg yolks. Egg yolk is very rich: it contains proteins (16%) and fats (32%). That explains a lot…

But today, my chocolate mousse is truly a gem!

The recipe I’m sharing today solves a lot of those problems because for 8 egg whites, you only use 2 yolks. Guaranteed lightness, amazing pleasure, pure emotion!!

You know me by now — this chocolaty recipe comes from the book “Sensations” by Philippe Conticini, which I strongly recommend you get… (Otherwise, just stay tuned for what I’ll be sharing with you here!) Beyond the amazing recipes, the spirit of the chef shines through: sharing.

In that same spirit, I invite you to try my milk chocolate and passion fruit mousse or my Easter chocolate mousse.

A word about Chef Conticini

Philippe Conticini is one of the most iconic pastry chefs on the contemporary French culinary scene. Known for his emotional approach to pastry, he has brought new prestige to indulgence while making it accessible. Born in 1963, he trained early on with his father, a restaurateur, before working with major Parisian institutions.

Co-founder of La Pâtisserie des Rêves in 2009, he reinvented French classics like the Paris-Brest and mille-feuille. His work is based on a subtle balance between tradition and innovation, with a special focus on texture and aromatic intensity. He was also one of the first to introduce the concept of “desserts in a verrine,” adding a new dimension to the tasting experience.

Conticini is also known for his pedagogy and his passion for sharing: his books, videos, and social media presence make him a chef close to his audience. Through his journey, he embodies a sensitive, generous, and sincere approach to pastry that celebrates childhood memories while embracing contemporary creativity. An essential name for all sweet lovers.

The origin of chocolate mousse

Chocolate mousse, a flagship dessert of French gastronomy, traces its origins back to the 18th century. While chocolate had been enjoyed since cacao was introduced to Europe in the 16th century, it wasn’t until the Age of Enlightenment that it began to be used more creatively in cooking.

The first known reference to chocolate mousse appears around 1755, in writings attributed to the painter and gastronome Menon, who described a “whipped chocolate cream.” At the time, the mousse wasn’t quite what we know today, but the idea of incorporating air into a chocolate preparation was already present.

It wasn’t until the 20th century that chocolate mousse took its modern form, thanks to advances in pastry techniques. It was then made mainly of melted dark chocolate, egg yolks, sugar, and egg whites beaten to stiff peaks — the key to that light, airy texture we all love.

Today, chocolate mousse is a staple of French tables, both at home and in restaurants. Its apparent simplicity hides a richness of flavor and texture that continues to delight chocolate lovers of all ages.

Necessary utensils:

A saucepan (or a bowl to melt chocolate in the microwave),

A stand mixer with a whisk attachment,

A mixing bowl (“cul-de-poule”)

And a rubber spatula.

If this hasn’t convinced you to try the recipe… well, I don’t know what will…

Let’s get cooking!

Print Recipe

Chocolate Mousse

( Vote !)

Loading...

dessert – French

Serves: 8 Difficulty: Easy Price: $

Prep Time: 20 min + 3 hours – Cooking Time: 5 min

Ingredients

• 200 g of dark baking chocolate
• 80 g of butter
• 50 g of sugar
• 8 egg whites
• 2 egg yolks

Instructions

1

Whip the egg whites and sugar until you get a foamy mixture—not too stiff.

2

Melt the chocolate and butter in a double boiler.

3

Place the egg yolks in a bowl. Add 1/4 of the cooled chocolate/butter mixture. Stir well.

4

Do the same with the second quarter. Then the third quarter.

5

Gently fold in two tablespoons of the whipped egg whites. Whisk until smooth.

6

Add the last quarter of the chocolate/butter mixture.

7

Carefully fold in the remaining egg whites (in 3 parts) using a spatula.

8

Pour the mixture into a large bowl or individual ramekins.

9

Refrigerate for at least 3 hours before serving.

Notes

Rien à ajouter à cette recette. C'est juste du bonheur au chocolat !