French chocolate mousse recipe
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The Real French Chocolate Mousse Recipe

Ever wanted to know how to cook the real French chocolate mousse recipe? Get all the ingredients ready because you are going to cook it righ now!

A little history

The Mousse au chocolat (Chocolate mousse in English) is one of the most typical dessert in France. It is often found on restaurant menus, but French people also cook it at home. The French Chocolate Mousse recipe was invented by Charles Fazi, Louis XVI’s servant in the XVIIIth century. The first recipe was published in 1820 in the book “Le cuisinier royal” (“The royal chef” in English)by André Viard.

Read also this article : Typical French dinner

French Chocolate Mousse recipe

There can be many variations depending on the French chocolate mousse recipe you choose to cook. I chose Paul Bocuse’s recipe. Paul Bocuse was a famous French chef. At this stage we could even assert that he was a cooking superstar! Bocuse is considered as one of the greatest chefs of the XXth century. The restaurant he owned kept its three Michelin stars (to know more about the Guide Michelin, click here) for 53 years! Today, only 30 restaurants in France have three stars.

Let’s cook dessert!

Temps de préparation (preparation time) : 15 mn

Temps de repos (resting time) : 2 h

Ingrédients pour quatre personnes (ingredients for four people)
Chocolat pâtissier (dark chocolate) : 125 grams (1 cup)
Sucre (sugar): 50 grams (1/4 cup)
Beurre (butter) : 30 grams (2 tbsp)
Œufs (eggs) : 4

TIP : In France, we use grams as the main cooking unit of measure. You can easily find a conversion table on the Internet to help you convert in your own measure depending on the one you are using in your country and thus realize every French recipe you want to!

Réalisation (directions)

1. Butter and eggs should be at room temperature (Take it off the fridge about one hour before cooking).
Prepare a double boiler: Heat water (in a half-filled saucepan), put the bowl in which you will prepare the mousse au chocolat in the boiled water.
In this bowl, put the butter and the chocolate (cut into small squares) and stir with a wooden spoon until melted. Then, add the sugar and stir again until smooth. Remove the bowl from the water bath and let the mixture slightly cool down, then add the egg yolks and stir with a wooden spoon.

2. In a separate bowl, beat the egg whites until stiff enough. Mix the egg whites and the chocolate mixture you just made in 2 or 3 times, lifting it up and above. Be careful : The egg whites must not be broken so be gentle!

3. Put the mousse au chocolat in the fridge during at least 2 hours (I know you want to eat it up right now, but the more you wait, the better it will be I promise!)

TIPS : Prefer a dark chocolate with 35% minimum fat and 70% cocoa content The chocolate mousse can be kept for 24 hours in the refrigerator Ideally, this dessert should be prepared the day before eating

Bon appétit!

If you want to see this recipe in its original version (in French 🙂 ), click here!

Here are other typical French desserts that you can cook at home : Crêpes (French pancakes), fondant au chocolat (chocolate cake), île flottante (floating island) or crème brûlée.

If you cooked it, let me know how the French chocolate mousse tasted and don’t hesitate to post pictures of it on Instagram (don’t forget to add me and to tag me : Frenchnessbysabrina).

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  • Aline

    Ahlala encore une nouvelle recette qui nous met l’eau à la bouche ! Merci pour cet article! J’adore la mousse au chocolat extra noire ! Et surtout c’est facile et rapide à réaliser.

    • Sabrina F.

      C’est vrai que c’est très rapide à réaliser et ça fait toujours son petit effet ! Miam !

  • Benoit - Jappanda

    Unfortunately I can’t put a gif showing a cartoon character slurping the screen, but i’m sure you have the image in your mind. it’s 8:30pm and yes, i’m starving ! So if you are looking at me, i’m in my kitchen !

  • Alice

    Thank you very much! I like this!
    Et les enfants adorent la faire en cuisine.

  • Sophie

    Ohlala la mousse au chocolat miam!! Toujours un plaisir à en faire et à déguster ! Sous son côté relativement simple il faut tout de même bien réussir son côté aérien. Merci pour le partage :).

    • Sabrina F.

      Oui, c’est vrai qu’une bonne mousse au chocolat doit impérativement être aérienne, sinon elle sera trop écœurante et trop lourde.

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