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chocolate-mousse-quenelles-linkRich chocolate mousse presented in quenelle form makes an elegant dessert presentation sure to please any mom. Sprinkle with finely grated chocolate and chopped pecans.

Quenelle is a technique using two spoons to make an oval (like a football) shape out of mousse, whipped cream, ice cream, paté, etc.

Use good quality chocolate for the mousse for best results.


  • 7 oz dark chocolate (70% COCOA), chopped
  • 3.5 oz milk chocolate, chopped
  • 3 eggs – separated
  • 1 ¼ cup heavy cream
  • ½ cup milk
  • 1 dessert spoon of sugar


  1. Put the chopped chocolate pieces into a bowl and add the milk. Dissolve the chocolate and milk in a hot water bath (water must not boil).
  2. Beat the yolks until foamy, remove the bowl from the hot water bath and stir the foamy egg yolks into the chocolate mixture.
  3. Beat the egg whites together with the sugar until sugar has dissolved, stiff peaks form and mixture is smooth & creamy. Pour into the chocolate mixture and mix well.
  4. Whip heavy cream until it has a thick and creamy texture. Fold into the chocolate mixture; combining well.
  5. Pour the mousse into a bowl and cover with plastic wrap. Refrigerate overnight or at least 12 hours.

You will need two dessert spoons.

  1. Scoop a heaping amount of chocolate mousse into one spoon.
  2. Hold that spoon still and use the other spoon to scrape off the mousse.
  3. Now hold that spoon still and use the other spoon to scrape off the mousse.
  4. Continue process until a well-shaped oval has formed.
  5. Let the quenelle slowly slide off the spoon onto the serving plate or use the other spoon to gently nudge off onto a plate.