Patrice Demers chocolate mousse recipe

Patrice Demers chocolate mousse recipe

Patrice Demers is someone who doesn’t really need presentation for his work and his art; maybe just tell you that the personality of this pastry chef corresponds to what is generally understood for that of a gentleman. If you have a sweet tooth at all, you are familiar with its out of this world pastries and almost too greedy desserts. Its Patrice Pâtissier restaurant is a must in the Saint-Henri district, especially when you want to indulge in a little treat to energize yourself. We spoil you with one of its irresistible recipes: chocolate mousse!

For more recipes from Patrice Demers, you can buy his book right here or try his recipe for the jar of chocolate cream, caramel and fleur de sel.


  • 340 g (12 oz) dark chocolate (“I use the Alpaco 66% from Valrhona”, explains the chef)
  • 450 g (1 3/4 cups) 35% cream
  • 125 g (1/2 cup) milk
  • 125 g 1/2 cup) 35% cream
  • 25 g (2 tablespoons) sugar
  • 50 g (3 units) egg yolks


  1. In a double boiler or microwave, melt chocolate without exceeding 60˚C (140˚F).
  2. With an electric mixer, whip the 450 g of cream at medium speed until very soft peaks form. Keep refridgerated. It is essential not to over-whip the cream. Too much cream would give a very firm chocolate mousse with a dry texture in the mouth.
  3. In a saucepan, bring the milk, 125 g of cream and about half the sugar to a boil.
  4. In a bowl, whisk together the yolks and the remaining sugar.
  5. While stirring with the whisk, slowly pour the boiling liquid over the yolks to gradually temper them.
  6. Return everything to the saucepan and cook over medium heat, stirring continuously with a wooden spoon or a spatula, until the custard coats the back of the spoon or is between 82 ˚C and 84˚C (180˚F and 183˚F). Pass the custard through a fine sieve.
  7. Pour the custard over the melted chocolate and emulsify using a hand mixer.
  8. Check the temperature of the chocolate and custard mixture; it should be between 45˚C and 48˚C (113˚F and 118˚F). Using a spatula, incorporate about a third of the whipped cream into the chocolate mixture. Fold in the rest of the cream.
  9. Pour the mousse into glasses or ramekins. Cover with plastic wrap and let set in the refrigerator for at least 6 hours.
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GOOD TO KNOW: It is important to check the temperature of the custard and chocolate mixture before incorporating the whipped cream. A temperature below 40˚C (104˚F) will result in a chocolate mousse which may set before the glasses can be garnished. Conversely, a temperature above 50 supérieureC (122˚F) could cause the whipped cream to fall back and cause a significant loss of volume in our mousse.

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