Comments on: Chocolate Mousse — Mousse au chocolat

By: Annabelle

Annabelle — Wed, 07 Oct 2009 20:57:24 +0000

Ah je comprise!! I was born in paris and this happens to be my sin too!! I just cannot get anough(can’t spell too excited!) FINALLY a
recipe for moussa a chocolat!

By: Ruby Tuesday

Ruby Tuesday — Tue, 12 Aug 2008 11:46:11 +0000

Thanks for this recipe!
Great idea to add apples, especially as I didn’t have enough chocolate to make enough mousse for four people.

I melted butter in the pan and added ground cloves and ginger (instead of the expected cinnamon), let it get hot and then roasted the apples on low flame. Then I sprinkled chocolate flakes on top.

Turned out lovely!

Tis for my French boyfriend and two other (Australian) friends

yummy yummy yuuuuum!

By: yabbi

yabbi — Mon, 19 May 2008 03:21:52 +0000

‘mignon’ can mean sweet. It is ‘my sweet sin’ or ‘my sweet indulgence’

By: shellbe

shellbe — Tue, 04 Mar 2008 17:53:56 +0000

mon peche mignon is a translation reffering to the term of something being “sinfully sweet”, so yes the closest term would be “my guilty pleasure” in english as kate said.

By: Kate G

Kate G — Sun, 11 Nov 2007 19:11:55 +0000

Bonjour, Bea! Merci for these two delicious recipes. I will have to remember “mon peche mignon” because I have a lot of them! I was thinking the closest English translation would probably be “my guilty pleasure,” a common phrase for things we love to enjoy that might not be so physically or morally healthy for us!

By: Anastasia Calre

Anastasia Calre — Wed, 28 Mar 2007 17:42:18 +0000

I love this recipe, and my imanginary kids loved it

By: Ann

Ann — Mon, 19 Mar 2007 22:50:40 +0000

What is the amount of chocolate and other materials i require if i’m making this for 20 persons??
Thank you

By: Gigi

Gigi — Wed, 09 Aug 2006 06:29:29 +0000

Wonderful site, wonderful recipes, wonderful pictures! Cheers, Bea!

By: A

Mon, 12 Jun 2006 14:37:22 +0000

I think you can transalte péché mignon to something like “guilty pleasure.” Like, something that you know is bad but it has its perks! Great photos, absolutely gorgeous!

By: Béa

Béa — Sun, 09 Apr 2006 13:32:20 +0000

Hi Lane,

Glad you are enjoying the mousse au chocolat.
The one with egg yolks is richer than the one without. Also darker for deeper chocolate flavor. If you are for a lighter version, I would go for the one without the egg yolks. As to the egg beater, well, as long as you can get your egg whites firm without one. I am not sure. How do you do it usually without an egg beater? By hand? If so, it requires a lot of arm work, no?
In any case, an egg beater is not too costy!
Good luck and let me know!