Patrice Demers’ chocolate mousse recipe
Patrice Demers is someone who really needs no introduction for his work and art; perhaps the only thing we would add is that the personality of this pastry chef is what you would generally expect from a gentleman. If you live in Montreal and have even the slightest sweet tooth, you are likely familiar with his out-of-this-world patisseries and indulgently gourmet desserts. His shop Patrice Pâtissier is a staple in the Saint-Henri neighbourhood, especially when you feel like pampering yourself to a little treat. We’re here today to spoil you with one of his classic and irresistible recipes: chocolate mousse!
For more recipes from Patrice Demers, you can buy his book here or try his chocolate and caramel pots de crème with fleur de sel recipe.
- 340 g (12 oz) dark chocolate (the chef uses Valrhona’s 66% Alpaco)
- 450 g (1 3/4 cups) 35% cream
- 125 g (1/2 cup) milk
- 125 g (1/2 cup) 35% cream
- 25 g (2 tablespoons) sugar
- 50 g (3 units) egg yolks
- In a double boiler or microwave, melt the chocolate without exceeding 60˚C (140˚F).
- With an electric mixer, whip the 450 g of cream at medium speed until soft peaks form. Keep in a cool place. It is important not to overwhip the cream. Too much cream would result in a very firm chocolate mousse with a dry texture.
- In a saucepan, bring the milk, 125 g of cream and about half the sugar to a boil.
- In a bowl, whisk together the yolks and remaining sugar.
- While stirring with the whisk, gently pour the boiling liquid over the yolks to gradually warm them.
- Return to the saucepan and cook over medium heat, stirring continuously with a wooden spoon until the custard coats the back of the spoon or is between 82˚C and 84˚C (180˚F and 183˚F). Strain the custard through a fine sieve.
- Pour the custard over the melted chocolate and emulsify with a hand mixer.
- Check the temperature of the chocolate and custard mixture; it should be between 45˚C and 48˚C (113˚F and 118˚F).
- Using a spatula, fold about a third of the whipped cream into the chocolate mixture. Then fold in the remaining cream.
- Pour the mousse into glasses or ramekins. Cover with plastic wrap and let set in the refrigerator for at least 6 hours.