Authentic Mousse au Chocolat Recipe France, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Cooking tips
-
eggs
To prevent any foodborne illness, make sure to use only clean, fresh, properly-refrigerated eggs with intact shells. Also, avoid contact between the yolks or whites and the shell. You can determine the freshness of the eggs by conducting a simple experiment. Place the eggs in a glass of water; if they sink, they are fresh, but if they float, it means the eggs are old. While separating the eggs, make ... Read more -
beating
Whip the cream or the egg whites at a moderate speed since high speed generates big air balloons that develop chaotically, culminating in frail, nondurable produce. Beating at medium speed ensures little bubbles and considerable shock resistance of the batter. Some suggest beating the egg whites to soft peaks only, claiming they are lighter and more stable than ones beaten to stiff peaks. Beat the ... Read more -
folding
If the recipe calls for more than one aerator, for example, both whipped cream and beaten egg whites, add them to the base one at a time, from the most stable to the least stable one. Whole eggs and/or egg yolks are the most stable aerator, followed by whipped cream, and finally, egg whites. When folding the aerators into the base, first take up to a third of the mixture and combine it gently with ... Read more -
serving
Instead of using bowls, try serving mousse in martini glasses, espresso cups, champagne flutes, cappuccino cups, or pastry shells. Another option is to squeeze it through the piping bag onto a piece of toast or a vegetable slice. You can also top your mousse according to its flavor – add a raspberry and a mint leaf to a fruit version, sprinkle some finely chopped nuts over a chocolate mousse, or maybe ... Read more
Recipe variations
Chicken Liver Mousse
PREP 25min
COOK 25min
RESTING 1h 20min
READY IN 2h 10min
The chicken liver mousse is a classic of French cuisine and makes for a delicious snack or an appetizer. It has a light texture which is why it works best as a spread. We recommend to use a wooden spoon to scrape the bottom of the pan when deglazing.
Ingredients
Chicken Liver Mousse
1 large yellow onion, thinly sliced
2 tbsp olive oil or chicken fat
Kosher salt and freshly ground black pepper
2 thyme sprigs
2 oregano sprigs
2 rosemary sprigs
1/3 cup (80 ml) port or brandy
6 whole chicken livers (or 12 split pieces), about 1 ½ lb (675g), cleaned and rinsed
1/3 cup (80 ml) dry red wine
2/3 cup (160 ml) very cold heavy cream
8 tbsp (4 oz) cream cheese, sliced into tablespoon-sized chunks, chilled
Preparation
Chicken Liver Mousse
Cook the onion slices in olive oil or chicken fat in a big sauté pan or a cast-iron skillet for 5 to 7 minutes over medium flame, stirring periodically. When the onions become lightly golden, season with some salt and pepper, then continue to cook for another 3 to 5 minutes, until the onions are brown and caramelized.
Smash 1 sprig of each herb in with the onions, then deglaze the skillet with some port and simmer for approximately 5 minutes, until the fluid dries up. Pull out the herbs and transfer the onions to a bowl, then leave to cool.
After wiping the pan with a paper towel, place it over medium-high flame. Sauté the livers for about 2 minutes on each side until browned, but medium-rare. Add the remaining sprigs of herbs and deglaze the pan with red wine. Cook for about 5 minutes, just until the liquid evaporates. Be careful not to let the livers stick to the bottom of the pan. Discard the sprigs and place the livers on a plate to cool.
In a blender, whizz the onions with the livers. After approximately one minute, add the cream and the cream cheese, then continue to blend. Season the mousse with some extra salt and pepper, if needed.
Finely strain the blended livers into molds (or a mold) and chill in the refrigerator for at least half an hour before serving.
Other Variations
Other authentic recipes
Rating And Comments
Rate It
Wanna try?
Add To List