The Classic French Dessert

Almost all the famous French dishes are regional specialities, some of which have become popular throughout France (such as Coq au Vin and Foie Gras) while others are mainly enjoyed in the regions in which they originate. Although regional specialities are often offered throughout France, the quality of ingredients and preparation is often superior in their region of origin.



Chocolate Mousse (Mousse au Chocolat)

"Mousse" is the French word for "foam", while "Chocolat" is of course French for "chocolate". Consequently, "Mousse au chocolat" translates as "foamy chocolate", and is one of a number of foamy desserts.



Ingredients:

7 ounces (200 g) dark chocolate (70% chocolate),
14 ounces (400 ml) cream,
4 eggs,
1.7 ounces (50 g) sugar.


Preparation Time: 20 Minutes.
Cooking Time: 5 Minutes.
Serving for 6 people.

Method:

Break the chocolate into pieces and then melt it, using just enough heat to gently melt the chocolate. Stir the chocolate with a wooden spoon as it is melting.
While the chocolate is melting, mix the egg yolks and sugar. Also whip the egg white until it is foamy (but not stiff) and whip the cream until it is foamy.
Once the chocolate is melted, add the egg-yolk/sugar mixture to the melted chocolate, stirring until it is mixed in.
Then "fold" in some of the whipped cream, followed by some of the whipped egg white. Continue to fold in both ingredients, alternating between the two until they are both used up.
Once all the ingredients are added and mixed in, spoon the mixture into attractive glasses. Place the glasses in a refrigerator for at least an hour before serving, to allow the chocolate to cool.

Notes:

This recipe can be made with light cream. However, in blind taste tests, my readers definitely prefer both the taste and the texture if heavy (thick) cream is used.

Decoration:

After the dessert is prepared, decoration is sometimes added to the top. Most commonly, this is flakes or sticks of chocolate, which not only is visually interesting but also adds contrast (in both taste and texture) between the chocolate flakes and the underlying chocolate mousse. Other common decorations are cream or berries (raspberries and strawberries are often used). A less common but elegant edition is mint leaves.