Dish · french
Chocolate Mousse
A light, airy dessert made by folding melted chocolate into whipped egg whites, whipped cream, or both, then chilling it until it sets into a soft, spoonable texture.
Where it comes from
French home cooks and restaurants were making chocolate mousse by the nineteenth century, using whipped egg as the classic method for lightening a dense chocolate base without added starch or gelatin.
What cooks argue about
The real disagreement is whether the lift should come from whipped egg whites, whipped cream, or both: egg whites alone give the airiest texture but raise the question of using raw egg.
Versions
Nobody has published a chocolate mousse here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
egg
heavy cream