Chocolate Mousse Recipe

Courtesy Wolfgang Puck

Close your eyes when you take the first bite of this mousse. Roll it across your tongue and let the flavor linger. If you’re a chocolate lover, you’ll be transported. I prefer using part bittersweet chocolate for mousse, because it gives a more intense chocolate flavor and less sweetness.

                                                                                                               -Wolfgang Puck



4 egg yolks
3/4 cup sugar
5 ounces bittersweet chocolate
5 ounces unsweetened chocolate
1/2 cup heavy cream
8 large egg whites
2 teaspoons lemon juice


In a large bowl whisk egg yolks together with 1/4 cup sugar.

Melt chocolate over a bain-marie or in a heat-proof bowl over simmering water.

In small saucepan, bring cream to a boil and stir it into the melted chocolate.

Stir the chocolate mixture into the egg yolks and sugar. Set aside.

In a mixer with wire whisk, beat egg whites and lemon juice until they reach soft peaks.

Add remaining 1/2 cup sugar and continue to beat until whites are stiff and very shiny.

Stir one third of the whites into the chocolate mixture to lighten it. Fold in the remaining beaten egg whites, a third at a time.

Pour into individual serving glasses or bowls and chill at last six hours or overnight.


Note: If the chocolate and egg yolk mixture should tighten, place the mixture back over the bain-marie, and vigorously whisk in 3 or 4 tablespoons of the beaten egg whites. The chocolate will smooth out so you can continue with the recipe.



Serve in individual glass dishes topped with whipped cream and shaved chocolate.


Chocolate is such an intense sensation that I like to pair it with something crisp and refreshing. A Charbaut Rosé Champagne or perhaps a Californian Sparkling Rosé from Domaine Chandon. Or you can travel the more traditional route and look to a dessert wine from Sauternes or the wonderful Bonny Doon Vin de Glaciere.


-Wolfgang Puck

on The Gourmet Review


Raw Egg Warning: The American Egg Board states: “There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning … Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with their shell.”



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