Mousse is one of those desserts that sounds really super fancy, but its actually so easy to make. Almost 10 years ago now, I worked at La Ferme des Bisons in Belgium. It’s this really cool American West themed park with a hotel, museum, domesticated buffalo, and, you guessed it, a restaurant. My favorite job a the restaurant was to make the week’s mousse. It was easy, I had a written recipe so my tenuous grasp on the language wasn’t a problem, and it meant I didn’t have to cut hundreds of radishes into the shape of flowers (my least favorite job!).
When I came back to America, I looked for a good recipe. I was surprised to find that most recipes called for heavy cream or only used part of the egg. The recipe I used in Belgium didn’t do either of those things. I experimented, trying to turn the restaurant sized recipe into a family sized one. Also, I am not good at converting from grams to cups.
It never came out. It wasn’t until I was flipping through a cookbook called At Home with the French Classics (which is now French Classics Made Easy) by Richard Grausman that I saw something that looked familiar. A few tweaks, and here it is.
Below you’ll find one silky, simple chocolate mousse recipe. There is no heavy cream and you use the whole egg (no waste!). The lightness comes from whipping the egg whites. The flavor is spot on to what I remember, so go ahead and give it a try. Whether it’s authentic or not, I can promise you a light, smooth, and deliciously chocolatey dessert!