Home » Desserts and Sweets » Great Aunt Babe’s Chocolate Mousse

Great Aunt Babe’s Chocolate Mousse

November 8, 2012 Posted by Lindsey G. under Desserts and Sweets
23 Comments

I came across this secret family recipe from my Great Aunt Babe and I just had to share it with you. This is a pre-low-fat era chocolate mousse recipe that has a secret ingredient…BUTTER! This recipe came from a friend of hers that worked at Chanel so it is truly French!

Of all the chocolate mousse recipes I have ever made – this is the easiest and the absolute best.

Ingredients

  • 1 cup homemade chocolate, chopped (you can sub store bought chocolate just try to find one that is fair trade and organic without soy lecithin and use one that is very dark to avoid too much sugar)
  • 5 Tbsp water, boiling
  • 4 eggs, separated into yolks and whites
  • 1 Tbsp vanilla
  • ¼ lb butter, softened – where to find raw dairy

Directions

Add chocolate to a food processor and blend for 10 seconds. Scrape down sides and add the boiling water. Process the chocolate mixture for another 10 seconds.

Add the egg yolks and vanilla and process until smooth.

Add the softened butter.

Whip egg whites until stiff and gently fold in chocolate mixture.

Spoon into serving dishes (mousse cups are good), cover and chill until set.

Photo credit: truth82 on flickr

This post featured on PennyWise Platter, Fill Those Jars Friday, Monday Mania, Make Your Own Monday, Homestead Barnhop, Fat Tuesday, Scratch Cookin Tuesday, Real Food Wednesday, Allergy Free Wednesday, Party Wave Wednesday, Thank Your Body Thursday, Creative Juice Thursday, Simple Lives Thursday, Freaky Friday, Fight Back Friday

  • http://www.facebook.com/profile.php?id=1827529466 Eileen Negron

    Can you use Nature’s Blend soy butter as a substitute?

    • http://homemademommy.net/ Lindsey @ Homemade Mommy

      Are you dairy free? I would recommend coconut oil instead or just skip it altogether.

  • http://twitter.com/gourmetvegmama Lauren

    OMG. It looks so easy and yet so utterly delicious. Must try. Soon.

  • wendi zimmerman

    So excited to see this and the homemade chocolate! my daughter has to be dairy free, and I am so excited to make yummy chocolate for her! So it is OK to sub coconut oil then instead of butter (same oil that is used in the homemade chocolate)? Thanks so much!!

    • http://homemademommy.net/ Lindsey @ Homemade Mommy

      Can she do ghee? That might be a better fit. Otherwise just skip it.

      • wendi zimmerman

        she can not have anything with milk protein/casein…so ghee is a no =( so skipping it s better than subbing coconut oil, then? thanks so much for the reply!!

        • Dawn Patterson

          Ghee is clarified butter, in other words, milk fat with the solids, including the proteins, removed. I have two milk protein allergic people in my family, and both tolerate ghee with no trouble. I make my own in large batches, then pour it into premeasured containers (ice cube trays, small tupperwares, etc.) and freeze, and then dump the lumps all into a big bucket. THen I can pull out a premeasured chunk as needed. I am very careful to remove ALL the milk solids, so ALL that remains is the fat, but that *should* be true of commercial ghees as well. I would do a challenge, because it is an excellent tool to have in your real food arsenal, and most milk protein allergics tolerate ghee just fine, since by it’s very nature there is no protein in it. Good luck!

  • Cindi@MyPrimalAdventures

    Is this a raw egg food, or are we baking it once we put it in the dish? Looks like the yolk will get somewhat cooked with the warm water in mixing…

    • http://homemademommy.net/ Lindsey @ Homemade Mommy

      Yes the warm water can cook it a little but probably mostly raw. There is cooking it. Use only pastured eggs.

  • Katie P.

    This looks so delicious! Cannot wait to try!

    Katie P.
    modernnourishment.wordpress.com/
    @modernnourished

  • Linda @ Axiom at Home

    This looks fantastic!

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  • Lea H @ Nourishing Treasures

    Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

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  • http://www.facebook.com/mary.elsesser.7 Mary Elsesser

    What a wonderful recipe! I always think of French recipes as being complicated and precise. This was surprisingly easy. I already taste-tested, of course, and I’ve got four cute little bowls of mousse waiting for tonight’s guests.

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  • http://www.facebook.com/tiffany.bennings.1 Tiffany Bennings

    Can the raw eggs make you sick? This recipe looks delicious, but I’ve never eaten raw eggs before.

    • http://homemademommy.net/ Lindsey @ Homemade Mommy

      Choose wisely from a local farm where the chickens are pastured. You can coddle them if you like!

  • Jenny van de Baan

    So good!!! Thank you for sharing a family heirloom with us :)

  • Kafka

    I have good experience with melting the chocolate in hot-water bath rather than processing. It is also the traditional recipe.