Revisiting an old friend – chocolate mousse with Grand Marnier
I don’t know about you, but I always tend to think that recipes that have been with you for a long time are kind of old friends. The ones you know inside out and could make even woken up in the middle of the night, or so I thought.
This chocolate mousse recipe is the one I’ve been making for years. Nicolas Boussin, who was in 2000 named the best pastry chef of France, developed this recipe for Grand Marnier, and I since I’ve tried it first time, I’ve never looked at any other chocolate mousse recipe ever again.
Naturally, when I set out on this chocolate mousse marathon, I had secretly hoped, that the recipe I always use will win. What I didn’t expect however, was that due to the extensive amount of cooking that weekend my memory will start slipping and I will start forgetting things.
One of the cakes I was making for photo shooting that weekend had to be re-made, because in the midst of frantic cooking I realized I left out the eggs (rather essential ingredient for a cake…) and somewhere along the way of making this chocolate mousse I’ve forgot to add the butter…
Now, in this mousse marathon there have been a sheer amount of recipes, some of which survived perfectly well without any butter in them, for this recipe however butter adds the gooeyness, softness and more of the melt in the mouth feel, which of course was lacking. Probably if I didn’t have to make 11 more chocolate mousses that day, I would have went on to re-make it, but in the end my favorite recipe was a bit incomplete.
What was surprising in the end, that even without butter this recipe scored very high with judges. They did note, however, that till perfection it lacked some softness (butter missing of course), which makes me feel rather guilty for sabotaging a personal favorite.
Either way, this is a classical chocolate mousse recipe that is easy and results in perfect texture, rich chocolate dessert every time. In fact it’s so indulgent, that a dash of berry coulis does wonders for it. I’ve also used it in the past for other recipes such as this chocolate mousse tart.
- 6 eggs
- 350g bark chocolate (quality is everything)
- 75 g butter
- 75 sugar
- a good dash of Grand Marnier
- pinch of salt
- Start by separating the egg yolks from the whites.
- Melt the chocolate in a bowl over simmering water. Do no let the bottom of the bowl touch the water or you may cook the chocolate. Once the chocolate has melted, take it off the heat and stir in the butter. Note: do not melt the butter beforehand, adding in chilled will give an extra texture to the mousse. Once the butter has dissolved, stir in the Grand Marnier and 4 egg yolks.
- In a separate bowl beat the egg whites with a pinch of salt and start adding sugar once they start to foam. Beat the egg whites till stiff peaks, then add the remaining to egg yolks (yes, this is no mistake), beating all the time. Be sure, that the egg whites are room temperature.
- Next you have to mix in the egg whites in the chocolate cream, I usually do this in 2-3 steps, adding the egg whites to the chocolate cream in parts. To mix, very gently fold with spatula till all is combined.
- Pour into serving dishes and chill for 4-6 hours or even better overnight.
Previous posts in the chocolate mousse marathon:
- Silken tofu chocolate mousse
- 5 minute instant chocolate mousse
- Chocolate orange mousse
- Avocado chocolate mousse
- Chocolate mousse in a blender
- Gordon Ramsay 4 minute chocolate mousse
- White chocolate mousse with rose and orange blossom