Dark chocolate mousse from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 348) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on November 29, 2019

    My daughter wanted a lighter mousse (I prefer darker mousses without the cream whisked in). This one seemed a lot of work and washing up. It involves making a sugar syrup which did not go well at first attempt, maybe because I used cane sugar. The syrup seized when I added it slowly to the eggs, despite being at the correct temp (I thought). A second attempt using white sugar worked. But folding the cream into the chocolate did not go well. My chocolate was cooler than the ideal 114F (because of doing the syrup twice) so it went solid when mixing into the cream. I ended up having to whip rather than fold. My daughter liked it so I may try again, paying a lot more attention to Dorie's precise instructions.

  • Zosia on January 18, 2019

    This recipe was more labour intensive than others I've tried but the end result was an airy mousse with a rich chocolate flavour. Do pay close attention to the ingredient temperatures mentioned (my sugar syrup got away from me very quickly and had to be made again).

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