It’s all about Chocolate Mousse

chocolate mousse tonka bean white dark

Chocolate mousse, dark and white chocolate

My friend Y. loves chocolate. Well in fact, more than anything else, she loves dessert.

She is quite happy that I know this distinctive trait of personality of hers. In the hope, I know well, that whenever she stops by at our house, there will be something sweet to please her taste buds.

It’s a good thing that chances of this happening are high.

Y. is also one of the sweetest and kindest persons that I know: she is funny, smart, sporty, caring, gourmande, full of energy, and a woman who absolutely loves babies. She really does!

Smart me, I remembered that characteristics of hers too.

It’s not that I was actually craving to go out since Lulu’s birth. In fact, as odd as it might sound to many, I don’t miss going out at the moment at all. Far from it. Instead, I prefer quiet nights at home, between P. Lulu and I. Our small family gathered.

My friend K. asked if we wanted to go to a ballet next Saturday,” P. asked one evening, a few weeks ago.

We can’t!

Why not?

What about Lulu?

We can sort that out.

And so, with two ballet tickets purchased and a dinner plan with our friends made, I really could only say yes. Thus the issue of a baby sitter arose, for the first time.

Of course, it had to start gently for me.

Since I could not imagine have a stranger take care of our precious princess, I immediately thought about Y., and my other dear friend E. They would be able to dine together, watch TV5 if they wanted to. And I would make sure that the fridge was full so that they would be well fed too.

Essentiel !

What are you making?” P. asked when he saw that I was wearing an apron, obviously busy baking. He looked puzzled, which showed he had no idea why I was cooking something on a night we were dining out.

Chocolate mousse. For Y. and E.,” I responded. I was holding a pot in one hand and was licking the chocolate-covered spoon I had in the other.

I went on: “I know they’ll like that.

I bet!

Y. and E. cooked beefsteaks and made a medley of sauteed vegetables with a salad on the side. They teased me too, and sent a picture of their meal with their Iphone, after I texted them to make sure that everything was going well.

Uneventful, the princess is asleep, and the chefs are in the kitchen making dinner.

And they enjoyed the chocolate mousse. Especially Y.

Oh my goodness, these are so lovely,” Y. had exclaimed after seeing the chocolate mousse glasses lined up on the higher shelf of the fridge.”But they are tiny!

I know,” I answered, smiling. “But I am sure you’ll be eating more than one!

She did.

And we ate the rest the next day.

Duo of tonka bean-flavored chocolate mousse

For the dark chocolate mousse:

  • 4 oz dark chocolate, 70 %
  • 1/8 cup heavy cream
  • 3 tablespoons blond cane sugar
  • 3 egg whites
  • Pinch of salt
  • 1/2 tonka bean, finely grated (use a nutmeg grinder), (optional)

For the white chocolate mousse:

  • 4 oz white chocolate
  • 1/8 cup heavy cream
  • 1 tablespoon blond cane sugar
  • 3 egg whites
  • Pinch of salt
  • 1/2 tonka bean, finely grated (use a nutmeg grinder), (optional)

Steps:

  • Chop the dark chocolate coarsely and place in a bowl. Melt over a pot of simmering water.
  • Heat the cream with the tonka bean (if using), and pour it into the chocolate in three times, stirring quickly with a rubber spatula. Let the chocolate cool in a large bowl for 5 minutes on the counter top.
  • In the meantime, whisk the eggs firm with a pinch of salt. When they start to form soft peaks, add gradually the sugar, never stopping to beat.
  • Fold carefully the egg whites into the chocolate, making sure to keep the preparation light.
  • Divide the mousse between glasses. Repeat the same process for the white chocolate and pipe over. Chill for a few hours before serving. Serve with shaved chocolate or unsweetened cocoa powder.
Le coin français
Duo de mousses au chocolat parfumées à la fève tonka

Pour la mousse au chocolat noir :

  • 115 g de chocolat noir à 70 %
  • 30 ml de crème liquide
  • 3 càs de sucre de canne blond
  • 3 blancs d’oeuf
  • Pincée de sel
  • 1/2 fève tonka, râpée très finement (utilisez une râpe à muscade), (facultatif)

Pour la mousse au chocolat blanc:

  • 115 g de chocolat blanc
  • 30 ml de crème liquide
  • 1 càs de sucre de canne blond
  • 3 blancs d’oeuf
  • Pincée de sel
  • 1/2 fève tonka, râpée très finement (utilisez une râpe à muscade), (facultatif)

Etapes :

  • Hachez le chocolat noir grossièrement et mettez-le dans un bol. Faites-le fondre au bain-marie.
  • Faites chauffer la crème avec la fève tonka (si vous en utilisez), et versez-la dans le chocolat en trois fois, en lissant avec une maryse à chaque fois. Laissez le chocolat refroidir dans une grande jatte pendant 5 minutes sur le plan de travail.
  • Pendant ce temps, battez les blancs d’oeuf en neige avec une pincée de sel. Lorsqu’ils commencent à former une neige souple, ajoutez le sucre progressivement sans cesser de battre.
  • Incorporez délicatement les blancs d’oeuf au chocolat sans faire tomber la masse.
  • Divisez la mousse entre les verres de service. Faites la même chose avec la mousse au chocolat blanc, et réservez au frais pendant quelques heures avant de servir. Décorez de copeaux de chocolat ou de cacao non sucré.
Posted in Chocolate, Dessert, French Inspired, Gluten Free | 83 Comments

83 comments

  1. My goodness, this is gorgeous! I wonder if it would taste nice with the 4lbs of strawberries I have!

  2. Lovely mousse! I had to google tonka bean, since I had never heard of it….

    I was amazed to find out that it has been banned in the US for use in food because it can be lethal in large amounts. But it is used in some countries of Europe.

    very interesting. Now, of course I am quite curious about what it tastes like…

    What would you add instead of tonka? Some ground nutmeg, maybe?

  3. I keep seeing recipes using Tonka beans. I think it’s a sign, time for me to order some:)

    Those little mousses are adorable. You have some lucky friends!

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  5. Delicious! I love that they are in these tiny shot glasses. And the added white sprinkles on the top, just perfect!
    So glad you were about to get out and enjoy an evening together!

  6. I LOVE your green flower ring! And that Lulu slept – it is nerve racking those first nights out! But I’m glad to hear you got away and both Lulu and her sitters so well cared for. Everyone is happy. We are happy too to hear from you and see your beautiful inspirational photos.

  7. Béa, thank you for this beautiful recipe, it has finally pushed me to the point that I *need* Tonka beans. Can you recommend a source for them? I am near Los Angeles, or could order online. My trusted Penzey’s Spices doesn’t offer them, and I could use some direction. Thanks again and merci beaucoup for your uplifting and delicious blog.

  8. Lovely! How do you get to post large photos in a grid-like form? Do you know if blogger allows this?
    E.

  9. the picture is gorgeous!
    better and better
    can wait for the book
    love

  10. un bonjour de France !
    je ne comprends pas (mon anglais est plutot ridicule !) et c’est bien dommage alors je vais mettre la traduction automatique et parcourir ton magnifique blog .
    bises
    Céline.

  11. Thank you so much. Chocolate mousse is my favorite dessert! Yum. And congrats on getting out!

  12. Beautiful picture!!! And I can imagine the taste of that wonder!!! As usual, it’s always a nice surprise visiting your blog… brava :)

  13. Ok, I couldn’t wait! I made the recipe without the tonkas, substituting a dash of vanilla and nutmeg. My first mousse ever, I couldn’t have done it without you. The first part (chocolate) was all wrong – egg whites not stiff enough, chocolate part too thick – but it tastes wonderful. The second part turned out great, the cooking gods were smiling upon me. Now they sit in my fridge for tonight’s dinner looking very pretty indeed. Thanks B !!!

  14. Wow! That chocolate mousse made my french partner’s heart flutter! Looks delicious. I also love the green flower ring that is in 2 of the photos. Where did you get it?
    Thanks for the continual inspiration!
    Christine

  15. Bea Bea…these pictures are so fantastic – I am sure the mousse as well but I cant stop simply staring atthe pics. great work! :- )
    Shy

  16. how wonderful you got to go out! You know, when I go to Boston it will be the first time that I leave Jon for more than a few hours in almost three years. I will be checking my phone constantly too! These mousses will make anyone want to stay for sure!

  17. Je suis aussi folle de chocolat que ton amie! J’ai déjà tenté quelque chose de semblable mais la mousse au chocolat blanc n’était pas assez ferme. Je tente bientôt ta recette, il me le faut absolument! Merci Béa…

  18. Ah oui, le chocolat…..
    Ah oui, les photos…;-)
    Je craque, j’ai faim, je vais me faire une mousse au chocolat, tant pis pour la fève Tonka ;-) je ferais sans juqu’à la prochaine fois!

  19. mmmmmm…deliziosa!!! as we say in Italy to mean DELICIOUS! and very nice to prepare this for your friends. you nourish their love absolutely.

  20. Wow ! What a picture… too pretty to drink or touch. I’ve never been a mousse person, but I’m tempted to try this recipe out. What can be used isntead of tonka ? Vanilla peut-etre ?

  21. Incredible Shot! I am always excited to open your emails and view your pictures.

    Quick question. How did you create the lighting in Carrot Hazelnut, Hazelnut Chocolate Muffins and Tapioca Pudding.

    Thanks….Keep creating art!

  22. Hi Béa,
    I have been eagerly checking out your blog for the last few days..your creations are beautiful – both your photography and your cooking. They inspire me… thank you.

  23. I am actually in your area and would love to babysit too! I have tons of references and I’m currently a nanny while getting my master’s in nursing school.
    I will be going to Ten Tables this week for my birthday, after wanting to go there since your post…three years ago? Can’t wait!

  24. Hi Bea,
    I go to your site very often as I love to cook. Congratulations!!! You are so talented and Congratulations on Lulu’s arrival.
    I really want to see how Lulu has grown. Every time I click on the link of Lulu it’s still the old one. and I saw your comment of her being cheeky, I really want to see her cheeks and smiles.
    Thanks in advance

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  26. uauu! lovely mousse! i like the use of egg whites in these kind of preparations because the result is softer and lighter. i’m gonna try it as soon as possible! great shots, as always. big sunny kisses from padua, bisous!

  27. How lovely to baby sit for your adorable daughter and then have these wonderful chocolate mousses as a delicious bonus!

    Oh, I love your ring!

  28. These look amazing….the photos are breathtaking…I love the white decorations and the contrast of the dark and light in the glass. As always, a brilliant post.

  29. That looks delicious. This is my first time visiting your blog. I really like it. Have a great weekend.

  30. I was thrilled to see this recipe. I recently went to Montreal where I purchased Tonka beans but couldn’t find a good recipe -that is until now. I made the mousse last night and it was delicious. Thanks for sharing!

  31. Just whipped this up. It looks lovely. Will enjoy after dinner tonight. Used vanilla bean rather than tonka bean. A good way to use my accumlation of egg whites!

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  36. I tried the mousse myself this weekend and it was delicious. Easy to prepare and nice to finish a meal.

    Eskerrik asko! (many many thanks)

  37. great pictures…i love them…bout d mousse it self…looks so goergeous..yummy…i want some :)
    parfait combinaison!!

  38. This totally blew me off! I so love the color combination and the tiny white flower (sugar) on top! But I wonder why you have to place it inside a small cup?

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  40. A deep moment of serenity and admiration discovering your gallery. I’m really touched by this heartful climate reigning through your pages.
    You must have an heavenly talent to create in me such smooth emotions & warm reminisces ,simply with food.
    Can’t wait to discover some more of your univers!

    Thank you

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