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Copycat Chocolate Mousse Recipe From Chapon’s Famous French Mousse Bar

A large bowl of chocolate mousse is on a kitchen island. Next to the mousse is a serving tray with toppings, paper cups, and napkins.
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There’s something magical about this truly decadent chocolate mousse recipe with its velvety texture and deep chocolate flavor.

Ingredients

Scale
  • 7 egg yolks
  • 5 egg whites
  • 2 cups heavy cream
  • 1 lb. high quality chocolate
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 tablespoons sugar plus 1/3 cup sugar separated (3 tablespoons for the egg yolks and chocolate mixture and 1/3 cup for the egg whites mixture)

Instructions

  1. Add water to the sauce. Place a heatproof glass bowl over the saucepan making sure the water does not touch the heatproof bowl. Turn stove to medium heat and bring water to a simmer. Reduce heat and continue to simmer. 
  2. Chop the chocolate and add it and the heavy cream to the bowl. Stir regularly until the chocolate has melted and mixed with the cream and becomes smooth and velvety.
  3. Remove the bowl and melted chocolate mixture from the saucepan and set aside.
  4. Meanwhile, whisk the egg yolks and sugar together until the sugar has dissolved. Add a few large spoonfuls of chocolate and whisk again until combined. You only want to initially add a little bit of the chocolate mixture to warm the eggs and keep them from scrambling. Now, add the remainder of the chocolate mixture and whisk until completely combined. Add the vanilla and set aside to cool
  5. While the chocolate mixture is cooling, add the egg whites to the bowl of a stand mixer with the whisk attachment and beat the eggs until they are foamy. With the motor of the mixer running at medium speed, slowly pour the sugar into the bowl and continue whipping until soft peaks form. You don’t want to overman the whipped egg whites. 
  6. Carefully fold half of the egg white mixture into the chocolate mixture and stir to combine. Add the rest of the chocolate mixture and carefully fold it in just until almost combined. Resist the urge to over-mix. The whipped egg whites are what give the mousse its light, airy texture. 
  7. Pour the mousse mixture into a large serving bowl. Place a sheet of plastic wrap over the top, making sure not to let the plastic wrap touch the mousse. You want a nice, even, and undisturbed surface for presentation. Place the covered mousse in the refrigerator for a minimum of 5 hours or overnight, preferably.

Find it online: https://mostlovelythings.com/copycat-chocolate-mousse-recipe/