A light, airy, fluffy, creamy Rosemary infused French Chocolate Mousse! Soft, silky smooth, bittersweet chocolate mousse with undertones of earthy, floral flavors, this will soon become one of your absolute favorite chocolate recipes !
For more variations, check out this classic chocolate mousse and butterscotch mousse .
There are lots of mousse recipes out there. In fact, I’ve shared a few already like this perfect chocolate mousse , butterscotch mousse , and this hazelnut praline chocolate mousse .
But chocolate mousse truly has a special place in my heart. Chocolate is only my favorite ingredient after all, and one I use extensively in my baking for all types of delicious desserts .
Rosemary “tea”
Whatever the occasion though, I welcome chocolate desserts with an open heart (and an open mouth), and the recipe that I’m sharing today is one of my favorite chocolate mousse recipes ever!
Rosemary infused chocolate mousse
The reason is simple and it’s pictured above. The earthy flavor of rosemary that’s infused into the chocolate base and balances the sweetness of chocolate, elevates this from just another chocolate mousse to a truly divine one.
Chocolate being mixed with the egg yolk
There are lots of chocolate mousse recipes out there and they run the gamut from light and airy to thick and dense (!) and vary a lot in the ingredients and the number of ingredients used.
The classic chocolate mousse is just whipped egg whites flavored with a little bit of chocolate. But recipes are open to interpretation and innovation and chocolate mousse is one of those things that people have experimented with a lot over the last several decades.
If you’re looking for a chocolate mousse that’s light, airy, fluffy and creamy all at the same time, isn’t heavily sweet and dense, then this rosemary infused chocolate mousse is the recipe for you.
Just before going into the fridge
Recipe notes
In this French chocolate mousse recipe, the egg yolks are whisked into a light frothy foam over simmering water and that probably makes this recipe as close to French as possible while still being decidedly its own.
Because if you think about French buttercream, the egg yolks are whisked over simmering water with sugar.
And with French meringue buttercream, the egg whites are warmed while being whisked over simmering water with sugar and then whipped (as opposed to Italian meringue buttercream where hot sugar syrup is poured into egg whites while being whipped).
The egg whites however remain raw in this recipe. So make sure to get the FRESHEST eggs you can get your hands on, or use pasteurized egg whites (that can be whipped).
But if you still have concerns about raw egg whites, you can actually “cook” those too. You do this by whisking (not whipping) the egg whites and sugar over simmering water (in a clean dry metal bowl), for about 5 minutes, until the sugar has dissolved.
Then whip the egg whites until it’s glossy and JUST starting to form stiff peaks (you don’t want to over beat it). This ensures a beautiful silky smooth chocolate mousse as you can see below.
Silky smooth perfection
The addition of rosemary is my twist on this classic. Rosemary is a beautiful Mediterranean herb that has long been used in cooking, but not nearly as frequently as I think it ought to be used. So I do challenge you to try it! 🙂
That earthy flavor and the warm, spicy scent of rosemary work like a charm in this French chocolate mousse, and it balances the sweetness and complements the chocolate perfectly.
Rosemary does have a very hardy, robust flavor, so you only want to use it judiciously, making sure it doesn’t overwhelm. This recipe strikes that perfect balance!
Recipe
This Rosemary infused French Chocolate Mousse has great balance of flavors, just the right amount of sweetness, a slight bitterness, and earthy and floral flavors all at the same time.
Chocolate and rosemary are an interesting flavor combo, but one that works well, even surprisingly so. So go ahead and try it, I’m sure you guys will fall in love with this recipe too! 🙂
Rosemary infused French Chocolate Mousse
Ingredients
- 6 oz semisweet chocolate or bittersweet chocolate for a more intense chocolate flavor
- 3 oz unsalted butter
- ¾ cup water
- 1 sprig of rosemary
- 4 oz sugar remove 2 tbsp from this and set aside
- 4 eggs separated (use the freshest eggs possible since the egg whites are raw in this recipe)
- Pinch of salt
- 1 tsp vanilla
- ¼ tsp instant granulated coffee optional
Instructions
- Place the water and the rosemary sprig in a small saucepan. Cover and bring the water to a boil over medium-heat, then remove from the heat. Let the rosemary steep in the water (while still covered) for 15 minutes. Remove the rosemary sprig and set aside.
- Combine chocolate, butter, coffee granules and ¼ cup of the rosemary steeped water in a heatproof bowl. Over a double boiler (with simmering water), melt the chocolate until you have a smooth chocolate mix. Remove from the double boiler and set aside to cool down to room temperature (you can keep it in the fridge to cool it down faster).
- In another heatproof bowl (or metal bowl), place the 4 egg yolks, sugar (sans 2 tbsp) and 3 tbsp of rosemary infused water. Keep this over the double boiler and whisk for about 3 minutes with a hand mixer (5-6 minutes with a whisk), until the eggs are thick and frothy and pale in color.
- Prepare an ice bath and transfer this egg yolk bowl to the ice bath. Whisk for a few minutes over the ice bath until the egg yolk mix has cooled down and is thick. Leave it in the ice bath.
- In a clean metal bowl, whisk the egg whites with a clean hand mixer, until frothy. Add the salt and sugar and whisk until the egg whites are glossy and thick, and are just starting to form stiff peaks.
- Fold in the cooled chocolate mix into the thickened egg yolk mix, until fairly well combined. Add ¼ of the egg whites to this chocolate-yolk mix and fold it in to loosen the mix. Fold in the rest in 2 batches, being careful not to over mix and deflate the chocolate mousse. I used a metal whisk or a big metal spoon to fold.
- Spoon the mousse into 8 small ramekins (sets faster), and refrigerate for at least 4 hours or overnight. Sprinkle some cocoa powder or chocolate shavings on top and serve.
Recipe from The Flavor Bender by Dini Kodippili
Rosemary infused French Chocolate Mousse https://www.theflavorbender.com/rosemary-infused-french-chocolate-mousse/
