Your Favorite Chocolate Mousse

Recipe by: Leslie Brenner

Seems like it should be super easy to make a great chocolate mousse — and it is. But there are a lot of disappointing chocolate mousse recipes out there. Too thick, too rich, too complicated, too fluffy. Or they just don’t work. This one does. It’s thick, but not too, beautifully chocolatey, gorgeous textured. And it’s infinitely customizable — in terms of sweetness, flavorings and garnish.

If you have fear of raw eggs (and there is reason to, especially if you use factory-farmed eggs), this is not for you. But if you’re a little braver — like everyone in France — you just do it. I buy organic, free-range eggs, which may (or may not) have less salmonella risk than their less carefully raised brethren, but who knows.

This recipe uses what I consider to be the perfect proportions of chocolate, eggs, flavoring and water, in measures suggested by David Lebovitz in The Sweet Life in Paris.

Lebovitz fla…