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French Silk Mousse is a rich-tasting yet airy dessert, perfect for a celebration. I made a French Silk Pie last year for my birthday, and I loved the texture of the filling. This French Silk Mousse is my take on a deconstructed French Silk Pie.

French Silk Pie classically has a chocolate cookie crumb crust, a silky chocolate mousse filling (hence the name), and a whipped cream topping. The mousse filling is unlike any that I’ve made before. You start by cooking the eggs with the sugar. Then you blend in melted chocolate. Then you add that mixture to whipped butter. And then you fold in whipped cream!

I am always cautious around raw eggs, but the risk of salmonella in this recipe is low since you cook them! I whisk the pot of sugar and eggs with a thermometer to make sure I get the mixture to the recommended temperature. Not hot enough and you have the risk of food poisoning. Too hot though and you end up with sugary scrambled eggs! Since you serve this dessert chilled, the whipped butter in the filling helps to set the mousse so the teture is just right. In a pie, the mousse easily holds its shape when you cut yourself a slice.

For this recipe, I used regular baking chocolate and it turned out amazing (in my opinion!). However, I’m sure you could use premium chocolates for a more refined flavour.

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5 from 3 votes

French Silk Mousse

Course Dessert

Keyword chocolate, custard, mousse, whipped cream

Prep Time 1

Cook Time 10

Servings 12

Ingredients

For the Mousse

1 cup sugar
4 eggs large
8 oz semisweet chocolate
1 tsp vanilla extract
2/3 cup butter softened
1 1/3 cups heavy cream
1 Tbsp icing sugar

For the Topping

1 cup heavy cream
1 Tbsp icing sugar
1/2 cup chocolate cookie crumbs

Instructions

For the Mousse

In a medium saucepan, whisk the sugar and eggs together over low heat. Cook, whisking frequently, until mixture reaches 75 C. Remove from heat.
In a small metal bowl over a bowl of simmering water, melt the semisweet chocolate, stirring often.
Whisk the melted chocolate and vanilla into the sugar and egg mixture. Set aside and let cool slightly.
Meanwhile, in a large bowl, beat the butter until light and fluffy. Beat in the chocolate mixture. Beat at high speed for 4-5 minutes or until light and fluffy. The colour of the mixture should lighten. Set aside.
In another large bowl, whip the heavy cream until soft peaks form. Add the icing sugar and beat until stiff.
Fold the whipped cream into the chocolate mixture until blended.
Spoon the chocolate mousse into glass bowls, ramekins, or other serving dish. You can spoon the mousse into separate bowls or into one large bowl. Chill the mixture for 4-6 hours. When ready to serve, make the topping.

For the Topping

In a large bowl, beat the heavy cream until soft peaks form. Add the icing sugar and beat until stiff.
Dollop the cream over the chocolate mousse.
Sprinkle the oreo cookie crumbs over the whipped cream. Serve within an hour.

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15 Replies to “French Silk Mousse”

Esmé Slabbert says: Reply

29 November 2021 at 9:49 pm

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