Learn how to make dreamy Yuzu Chocolate Mousse from scratch. Made with yuzu chocolate, butter, sugar, egg yolks, and cream, you’ll love the citrus twist in this delicious French dessert.
Classic mousse recipe with yuzu chocolate
I tend to use egg whites like crazy, so I’m always looking for ways to use up the leftover yolks. That’s where this Yuzu Chocolate Mousse recipe comes in! Made with Valrhona’s Yuzu Chocolate, this bright and creamy chocolate mousse has a vibrant citrus twist. It’s the creamiest and dreamiest mousse I’ve ever tasted!
French chocolate mousse is traditionally made by mixing flavor into whipped egg whites, yielding a light and airy texture. I went against tradition in this recipe and folded whipped cream into melted yuzu chocolate and whipped egg yolks at the end to give each bite a fluffy, creamy, and dreamy texture!
What is yuzu?
Yuzu is an incredibly fragrant citrus fruit mainly farmed in Japan, Korea, and China. Like lemon and lime, yuzu is very aromatic but also packs a sour punch. I like replacing lemon juice with yuzu juice in my recipes (like these yuzu raspberry macarons) when I have it on hand because it adds a pleasant and unique tartness.
Chocolate mousse ingredients
Get to know the ingredients needed to make this classic French dessert:
- Yuzu Chocolate - Using yuzu chocolate instead of milk or dark chocolate adds a bright citrus flavor to this classic French dessert. If you can’t find yuzu chocolate, feel free to use another kind of high-quality baking chocolate instead (not chocolate chips).
- Butter - Use quality unsalted butter here.
- Egg yolks - The trick is using older (NOT expired), room temperature egg yolks. The yolks are heated in a double boiler to ensure they’re safe to eat.
- Sugar - Granulated sugar adds sweetness and helps the whipped yolks develop stiff peaks.
- Heavy cream - To make whipped cream, which is folded into the mousse at the end.
- Lemon zest - This gives each spoonful a burst of vibrant flavor.
How to make yuzu chocolate mousse
Step 1: Melt the chocolate and butter. Combine the yuzu chocolate and butter in a heatproof bowl and place it on top of a pot of simmering water. Stir until the chocolate and butter are melted. Set the bowl aside, but leave the water simmering.
Step 2: Whisk egg yolks and sugar. Whisk the egg yolks and sugar together in another heatproof bowl on top of the simmering water. Continuously whisk until the mixture becomes opaque and stiff.
Step 3: Stir mixtures together. Add the chocolate-butter mixture to the bowl with the egg-sugar mixture and stir to combine. Let it cool to room temperature.
Step 4: Combine with whipped cream. Beat the cream until soft peaks form. Next, whisk a ¼ of the whipped cream into the mousse. Gently fold in the rest until fully incorporated.
Step 5: Chill to set. Transfer the mousse into ramekins and refrigerate until the mousse has set.
Step 6: Garnish and serve. Garnish each portion with a dollop of whipped cream and lemon zest, then enjoy!
Tips and tricks
- Enhance the flavor - Add a ¼ teaspoon of vanilla extract to intensify the indulgent flavors.
- Don’t skip the chill - As tempting as it may be to dig in right away, mousse always needs to chill and set in the fridge for at least 1 hour before serving. Otherwise, it will have a loose, pudding-like texture.
Serving yuzu chocolate mousse
Serve your mousse in ramekins, stemmed dessert glasses, or fancy martini glasses with a dollop of whipped cream and lemon zest on top. If you’re feeling creative, use any of these garish ideas instead:
- Shaved chocolate
- Cocoa powder
- Powdered sugar
- Chocolate sprinkles
Frequently asked questions
No. Egg yolks are key to the creamy meringue-like texture and rich flavor. This recipe hasn’t been tested with any alternatives.
To make them ahead of time, cover the ramekins of mousse in plastic wrap and keep them in the fridge for 2 to 3 days.
Yes. As long as you’re using quality eggs, heating the yolks over simmering water makes them safe to eat for most people.
More French dessert recipes
- White Chocolate Mousse
- Fresh Pear and Hazelnut Frangipane Tart
- Dark Chocolate Ganache Tart
- Chocolate and Fig Clafoutis
As always, I love seeing your creations and hearing from you! If you try the recipe for this Yuzu Chocolate Mousse, please leave a review or share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!
Yuzu Chocolate Mousse
- Small Serving Bowls or Ramekins (6 oz each)
- 1 Cup (170 g)
Yuzu Chocolate, roughly chopped
- 6 tablespoon (89 g) Unsalted Butter , cut into cubes
- 4 Large Egg Yolks
- ¼ Cup (50 g) Granulated Sugar
- 1 Cup (240 ml) Heavy Cream
- Lemon Zest and Extra Whipped Cream for Garnish
- In a small heatproof bowl, combine the yuzu chocolate and butter. Set the bowl over a pot of barely simmering water and stir continuously until the chocolate and butter have melted, and they are smooth. Remove the bowl from heat but leave the pot simmering on low.1 Cup Yuzu Chocolate, 6 tablespoon Unsalted Butter
- In a medium heatproof bowl, whisk the egg yolks and sugar together. Set the bowl over the pot of barely simmering water and whisk continuously for about 5 minutes, until the mixture turns pale and becomes slightly stiff. Then, remove from heat and set aside.4 Large Egg Yolks, ¼ Cup Granulated Sugar
- Add the melted chocolate and butter into the egg mixture, stirring to combine. Stir for a few more minutes to allow the mixture to cool then set aside until it cools to room temperature.
- In a large bowl, whip the cream to soft peaks. Whisk ¼ of the whipped cream into the cooled chocolate mixture. Use a silicone spatula to gently fold in the remaining whipped cream until fully mixed in.1 Cup Heavy Cream
- Divide the mousse among four 6-ounce ramekins and refrigerate until it has set, about 1 hour.
- Add a dollop of whip cream on top with a bit of lemon zest for garnish!Lemon Zest and Extra Whipped Cream for Garnish
- Can you make mousse without egg yolks? No. Egg yolks are key to the creamy meringue-like texture and rich flavor. This recipe hasn’t been tested with any alternatives.
- Can chocolate mousse be made in advance? To make them ahead of time, cover the ramekins of mousse in plastic wrap and keep them in the fridge for 2 to 3 days.
- Are raw egg yolks safe to eat in homemade chocolate mousse? Yes. As long as you’re using quality eggs, heating the yolks over simmering water makes them safe to eat for most people.
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