French Chocolate Mousse


Learn to make a traditional French Chocolate Mousse with this FREE video
French Patissier Alain Desgranges teaches you not just the recipe for the perfect mousse, but the exact techniques needed to make your French chocolate mousse consistent, light and fluffy. We here at French Apprentice, have decided to share a time honored recipe so you can see just how easy it is to be taught by French Patissier Alain Desgranges and the French Apprentice DVD collection.

For even more recipes and techniques please visit www.frenchapprentice.com.

25 Responses to French Chocolate Mousse

  1. frenchapprentice says:

    French Patissier Alain Desgranges teaches you not just the recipe for the
    perfect mousse, but the exact techniques needed to make your French
    chocolate mousse consistent, light and fluffy. We here at French
    Apprentice, have decided to share a time honored recipe so you can see just
    how easy it is to be taught by French Patissier Alain Desgranges and the
    French Apprentice DVD collection.

    For even more recipes and techniques please visit http://www.frenchapprentice.com.

  2. frenchapprentice says:

    French Patissier Alain Desgranges teaches you not just the recipe for the
    perfect mousse, but the exact techniques needed to make your French
    chocolate mousse consistent, light and fluffy. We here at French
    Apprentice, have decided to share a time honored recipe so you can see just
    how easy it is to be taught by French Patissier Alain Desgranges and the
    French Apprentice DVD collection.

    For even more recipes and techniques please visit http://www.frenchapprentice.com.

  3. frenchapprentice says:

    French Patissier Alain Desgranges teaches you not just the recipe for the
    perfect mousse, but the exact techniques needed to make your French
    chocolate mousse consistent, light and fluffy. We here at French
    Apprentice, have decided to share a time honored recipe so you can see just
    how easy it is to be taught by French Patissier Alain Desgranges and the
    French Apprentice DVD collection.

    For even more recipes and techniques please visit http://www.frenchapprentice.com.

  4. frenchapprentice says:

    French Patissier Alain Desgranges teaches you not just the recipe for the
    perfect mousse, but the exact techniques needed to make your French
    chocolate mousse consistent, light and fluffy. We here at French
    Apprentice, have decided to share a time honored recipe so you can see just
    how easy it is to be taught by French Patissier Alain Desgranges and the
    French Apprentice DVD collection.

    For even more recipes and techniques please visit http://www.frenchapprentice.com.

  5. Styl Harmony says:

    Bonjour,
    Je viens de la faire et elle est absolument délicieuse ! Elle est omogène
    et la texture est parfaite même au fond du bol.
    Merci pour avoir partagé votre savoir.
    Bise d’une Française du Panama

  6. Despina Maratheftis says:

    Do I have to use gelatine as I don’t have any? 

  7. ejppoornima says:

    dear chef,if suger was too burn when we try to make a caramalize suger and
    we add it to mouse. how we can minimize that suger burned flavour. is there
    any way?

  8. Penny Giannakopoulou says:

    I made that.. it is perfect! 

  9. Lui Cecilia says:

    can i use same amount of white chocolate instead of dark chocolate?

  10. claire oh says:

    so cool

  11. minyan Zhu says:

    IT’s actually 60 grams of sugar and not 60 grams of butter. Just a slip,
    but an important distinction :)

  12. monika piwowarek says:

    merci beaucoup !!!!!the best mousse recipe ever , it worked out
    beautifully :)

  13. Izzy Deslauriers-Hamato says:

    Tried it.
    C’est magnifique!

  14. johnep76 says:

    Chef says 60 grm butter, then says uses cream instead, and then the
    ‘butter’ magically changes to sugar! But great recipe. Will make today
    using pasteurised egg white and 1 tsp xanthan gum instead of egg yolks,
    Xylitol instead of sugar.
    johnep

  15. Erik Carrillo says:

    Is it possible to use white chocolate instead?

  16. Paulo Renzi says:

    I tried this at home and followed the recipe but even after leaving it on
    the fridge for 24 hours it is still not enterily set. Is it how it’s
    supposed to be or maybe I made some mistake along the way?

  17. Mehnaz Tabassum says:

    can I use the same recipe for mango mousse gateau?? 

  18. Svetozar Dimitrov says:

    Lovely :)

  19. Mariana Dimitrova says:

    Haha, what an undescribable pleasure to watch and listen to this video! “ZE
    SHOKOLA”, “ZE EGG IZ VEUY IMPORTA!” Learn to make a traditional French
    Chocolate Mousse with this FREE video

  20. Maja Milinkovic says:

    Perfect Mousse Chocolate. Adore the presentation, great tips also. Alain
    is so sompatic. I LOoove it!

  21. Lotus Koi says:

    Chef, if I don’t have gelatin sheet and want to use gelatin powder, how
    much gelatin powder should I use and please show me the steps to use/add
    this gelatin powder in. Do I have to soak this gelatin powder in water and
    if so, how much water to soak this in before adding into hot cream?

  22. Pedro Ramos says:

    loved the recipe, bought the cd’s and i am set to try new ones THANKS i
    tried several times before without the outcome i wanted. 

  23. Nadjib Noughi says:

    Sorry is not lake this chocolate mouse these it is rong .with butte and egg
    yolk sho be you put in chocolate .and you must mix good slowly slowly and
    sho be don’t have wait in chocolate and u r mouse is dray you are not good
    chef 

  24. Adrian Paul says:

    I need this recipes pls.tnk

  25. Vijay Vaswani says:

    Guessing you put the big finished bowl into the fridge to set once its
    done? If so, how long for?

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