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Chocolate Mousse

Chef Laurent Gras Recipes

Chocolate Mousse

Alta Editions

The deep, dark flavor and texture of bittersweet chocolate is lightened with whipped cream. Vanilla and raspberry are natural complements to the unadorned flavor of chocolate.
— Laurent Gras

This Provence-inspired Chocolate Mousse recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.

4 servings   |   Prep Time: 20 minutes   |   Cooking Time: 3 minutes



For the Chocolate Mousse

  • ½ cup (100 g) water
  • 3 tablespoons (50 g) Cognac or brandy
  • ¼ cup (50 g) cocoa powder
  • ½ cup (90 g) sugar
  • 4 ½ ounces (120 g) bittersweet chocolate, a minimum of 70% cocoa, chopped into small pieces
  • 1 ¼ cups (300 g) heavy cream

For the Garnish

  • ¾ cup (200 g) heavy cream
  • ½ vanilla bean or 1 teaspoon vanilla extract
  • 1 ½ tablespoons (20 g) granulated sugar
  • Fresh raspberries


For the Chocolate Mousse

  1. Add 2 inches (5 cm) of water to a large saucepan to create a water bath, set over medium-high heat, and bring to a simmer. Combine the water, Cognac or brandy, cocoa powder, sugar, and chocolate in a small saucepan. Place the small saucepan in the simmering water and let sit for 3 or 4 minutes or so, until the chocolate has begun to melt. Stir with a whisk until the chocolate is completely melted and the mixture is smooth. Thoroughly wash and dry the whisk.
  2. Transfer the chocolate mixture into a medium mixing bowl to cool. In another bowl, whip the heavy cream until it holds its shape on the whisk, just before stiff peaks form. Beat a couple of spoonfuls of the whipped cream into the chocolate mixture to lighten it, and then add the rest. Stir until the cream is totally incorporated into the chocolate. Pour the mousse into a serving bowl and chill for 2 to 3 hours.

For the Garnish

  1. To make the vanilla flavored whipped cream, split and scrape the vanilla bean into the heavy cream. Add the sugar and let sit in the refrigerator overnight . In a chilled mixing bowl, whip to form soft peaks. Place in a piping bag fitted with a star tip, if using. Chill.
  2. Once the mousse has set, arrange the raspberries on top of the mousse. Decorate with whipped cream or serve the whipped cream in a bowl on the side.

Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for $9.99.
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