Chocolate Mousse


The One.  The Only.  The Great and Powerful Mousse.

“French Silk Chocolate Pie” or “Pots de Creme” as you will.

Fair warning: raw eggs. Know your source. Or: Pasteurize them yourself, or use 1/4 cup / 60cc of Pasteurized eggs from a carton.


1 cup [2 sticks] unsalted butter

1-1/2 cup sugar

4 oz. unsweetened bitter chocolate

1 tsp. vanilla

4 eggs


1]         Cream butter well with sugar. 

2]         Melt chocolate, and add it and vanilla to the butter mixture.

3]         With an electric mixer set on HIGH or a brace of enthusiastic teenagers, add the eggs, one at a time, taking five minutes to incorporate each egg before adding the next one.  That’s 20 minutes total.  This is the secret to the whole thing.  Do not under any circumstances skimp.

4]         Turn into a baked pie-crust or small serving cups, and chill at least an hour before serving–if you can stand the wait. 


Increase chocolate to 8 ounces for amazing decadence.

Decrease sugar to 3/4 cup for a bittersweet effect.

Try different flavour extracts; almond, coconut, mint, rum and brandy are dandy.


226.8 g butter

300 g sugar

113.4 g. bitter chocolate

5 ml vanilla extract

4 eggs are still 4 eggs. US size Large are 57 grams each, – 228 g

Susan Fox
Susan Fox
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