Upon the third spoonful of silky-smooth, intensely rich, decadent Chocolate Mousse (Top-Secret Recipe), people lapse into a blissful state of reverent silence.  But a few moments later, someone always breaks the holy moment with a passionate declaration, “I MUST GET THE RECIPE FOR THIS CHOCOLATE MOUSSE!”

Okay, okay, since YOU are one of my dearest friends, I’ll give you my top-secret recipe for my Chocolate Mousse.  However, I will admit to you, posting this recipe has been one of the most difficult recipe-posts to write.  Why?  Because I have never been able to get a photo of this delicious dessert before it completely vanishes!

Luckily, this time when I served my gluten free Chocolate Mousse to my girlfriends when we were celebrating Jean’s 28th Birthday (again)… they reminded me, “Did you get a picture of the Chocolate Mousse??”   

Good heavens, no!  When it comes to chocolate; especially creamy-smooth, French-inspired, decadent Chocolate Mousse, I completely lose my mind!  However, I managed to gather some self-control… and “speedy-quick” snapped a few Chocolate Mousse photos and here we are!  Ta-Da!

Chocolate Mousse – Top Secret Recipe!
The “secret ingredient” in my Chocolate Mousse is salted butter! 
The addition of salted butter gives this gluten-free Chocolate Mousse a silky-smooth, melt-in-the-mouth texture that is exquisitely delicious.

1 – 6 oz. package of quality, semi-sweet chocolate chips
1 oz. unsweetened chocolate
4 tablespoons butter (1/2 of a cube of salted butter)

1 1/4 cups heavy cream (I use 40% butterfat)
2 teaspoons vanilla extract
4 large eggs, separated

1/3 cup sugar

1.  Melt chocolates, butter and 1/4 cup of the heavy cream together in a heavy saucepan over very low heat, stirring constantly.  (Very LOW heat and I mean it!)
2.  Whisk in vanilla and egg yolks.  Remove from heat.  Whisk until everything is smooth.
3.  Put egg whites and sugar in a clean mixing bowl (not a speck of grease or the egg whites won’t whip up!) and beat until soft peaks form.  Gently fold the egg whites into the chocolate mixture 1/3 at a time.
4.  In the same bowl you used for the egg whites, beat ½ cup of the cream (1/2 cup!) until soft peaks form.  Gently fold the whipped cream into the chocolate mixture.  

5.  Spoon into six pretty goblets.  Cover with plastic wrap and chill for at least 3 hoursThe Mousse really, really does taste better if you chill it!
6.  In a chilled mixing bowl, whip the remaining ½ cup of cream  with 1 tablespoon sugar and ½ teaspoon of vanilla extract until soft peaks form.  Top each chocolate mousse with the sweetened whipped cream.   

7.  Optional: Decorate your Chocolate Mousse with grated chocolate, a fresh raspberry or strawberry, or even a Birthday Candle if your celebrating a birthday; or as you desire. 

  • Question:  How did Chocolate Mousse get it’s name? 
  • Answer:  The French word “mousse” means “foam” in English.  One of the meanings of “foam” is: “a light, creamy, frothy substance.”  So… if we add melted chocolate to a light, creamy, frothy substance; such as beaten egg whites and whipped cream… that gives us:  Chocolate Mousse!

When Should I Serve Chocolate Mousse ~ Top Secret Recipe?      

  • Because this Chocolate Mousse is made ahead of time; it’s a “Dream Come True” Dessert for the Holidays!  Now, (at last) you can make all your Chocolate-Loving friends and relatives happy on Christmas and Thanksgiving Day!    
  • Make a note to yourself that Chocolate Mousse is an incredibly romantic dessert for Valentine’s Day.  I’ve seen both men and women go passionately-crazy over this dessert!  Hey, I warned you!
And of course, (but I’m sure you already figured this out) 
Chocolate Mousse is PERFECT for breakfast!  (It really is!)  
 Bon Appétit!

Question:  Raw Eggs ~  Is it safe to eat raw eggs in a recipe?

  • When preparing any food you always need to use cautionary measures such as: Wash your hands thoroughly before cooking.  Store foods at proper and safe temperatures.  And be sure your work surface, bowls and utensils are scrupulously clean.  
  • With raw eggs; there is a slight risk of salmonella or other food-borne illness.   Salmonella outbreaks have also happened with foods such as cheese, cantaloupe, tomatoes, alfalfa sprouts, orange juice and even cereal!   Many chefs and cookbooks currently recommend that we use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells; no cracks in the eggs.   
  • People have been cooking with and eating raw eggs safely for hundreds and maybe even thousands of years; however, due to public safety health concerns, many grocery stores are now carrying pasteurized eggs.  The pasteurization process kills bacteria in the eggs.
  • If you would like to try pasteurized eggs, they work a little differently than regular eggs.  Pasteurized egg whites take about four times longer to whip than regular eggs.  To whip 4 egg whites; have the eggs at room temperature.  Whip for 1 minute, add 1/2 teaspoon cream of tartar, and continue whipping for 7 more minutes or until light and creamy.   The pasteurized eggs need a bit of acid to help them whip up; that’s why the cream of tartar is added.

For more information about eggs and egg safety I recommend these web sites:   
Egg Safety Center
Incredible Egg


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