Chocolate Mousse


Location: Les Halles Boulangerie Patisserie – France Pavillion – Epcot Center – Walt Disney World

Source: Mickey’s Gourmet Cookbook

Hey Happy Bakers,

So I was just reading online about Splash Mountain going under refurbishment. I guess it just reopened and people are surprised it needs further work. They are concerned if it will be open or not for their own vacation.

Here’s what I have to say about this, these people obviously don’t live near Walt Disney World or spend a lot of time there. My husband and I used to think it was bad luck the ride was always down when we were there. We learned when we moved to the Orlando that it’s always being fixed. I swear it would change by the moment. I feel like it let’s three people ride and then it needs to Netflix and chill with Big Thunder Mountain for a while.

I think you just have to take the parks as a living and breathing organism that sometimes needs a little rest.

I thought today we could make one of my favorite Disney Park desserts. It’s so easy to make. I like to make it on a Sunday afternoon and have it for a late night treat. It’s the France Pavilion’s Chocolate Mousse from Les Hales Boulanger Patisserie.

You really don’t need that many ingredients to make this creamy and delicious dessert. That’s what makes it an awesome afternoon recipe to make for your family. It’s something quick to make and it leaves you more time to enjoy with your family.


  • 5 ounces melted semi-sweet chocolate

  • 2 eggs lightly beaten egg yolks

  • 1/4 cup heavy cream

  • 1 tsp vanilla extract

  • 3 egg whites

  • 1/4 cup sugar


1. In a double boiler, melt the Chocolate. I don’t own an official double boiler. I’m sure I did at one time but I can’t find it anywhere. So I just boil an inch of water in a pot and use whatever bigger metal bowl I can find. As long as the metal bowl you put over the pot creates a seal. No part of the bowl can touch the water. There is chocolate mousse that needs making so there’s no time to go out and buy a new double boiler.  Also be careful not to burn yourself on the hot bowl or pot. I care for you guys. Also, I’ve burned myself way too many times.

Remove the bowl from the heat.

2. While stirring rapidly, slowly add the chocolate into the egg mixture. Since you probably only have two arms, that’s just my guess, this process can be hard. Your bowl will be spinning all over the place. They do sell bowl holders but here’s a super easy trick I learned. Take a wet dish towel and spin it around until it is wrapped up tight. The same way a 1980’s heartthrob in a movie would slap his fellow football player in the shower after the practice. Make a circle with the towel and place your bowl in the middle. It will really help hold your bowl in place. It will still move but it will be way easier.

Add the Vanilla.


3. In a stand mixer, beat the egg whites and the sugar. Beat until stiff peaks are formed.

4. Fold the egg whites into the chocolate mixture. Be careful not to deflate the mixture. You want to have as much air in the mixture as possible. This is achieved by placing the spatula in the middle of the bowl and carefully folding towards the edges of the bowl.

5. Separate into serving dishes and place them in the refrigerator for at least two hours to chill. I like to place them in a wine glass to feel fancier.

Don’t worry about the mixture being a little liquidity when you place it into the serving dishes, they will lighten up in the refrigerator.

Happy Baking Friends.

Leave a Reply