Chocolate Mousse

This week I had such a great time creating a traditional Belgian menu for an 18-guest sit-down dinner. Below is the recipe for the Chocolate mousse that I served on the evening of the event. I hope you enjoy it as much as the guests did!


1/3 cup water

1/3 sugar

200 grams dark chocolate (the best Belgian chocolate you can find)

4 egg yolks

1/8 teaspoon salt

2 cups whipping cream

1/2 teaspoon vanilla


Cook the sugar and the water. Just enough so the sugar dissolves and becomes a syrup. Save.

Melt the chocolate in a double boiler over hot water. Make sure the water does not touch the container holding the chocolate.  Cook until smooth.

Mix the egg yolks, salt and the syrup, cook in a double boiler whisking continuously over hot water. Make sure the water does not touch the bottom of the bowl holding the egg yolk mixture. Whisk for about 3 minutes until thick.

Remove from the heat and mix with the melted chocolate. Stir every once in a while until it reaches room temperature.

In a medium bowl whip the 2 cups of whipping cream with the vanilla until soft peaks form. Fold the cream 1/3 at a time into the chocolate mixture.

I usually serve them in small desert cups and garnish with chocolate on top, then refrigerate until ready to eat.