Mousse au Chocolat

Name: Mousse au Chocolat
Cook time: 145 min
Total time: 145 min
Yield: 4 servings
Cuisine: French
Ingredients: 200g Dark Chocolate, around 70% cocoa, chopped; 30g Unsalted Butter; 4 large Eggs, separated; 30g Granulated Sugar; 1 pinch of Salt, fine

This classic Mousse au Chocolat is a silky, airy dessert that balances intense chocolate flavor with a light, cloud-like texture. Rich melted chocolate is combined with whipped egg whites for lift and a custardy yolk-sugar base for silkiness — a simple yet elegant finish for any dinner. Chill until set and serve plain or with berries and a dusting of cocoa for contrast.

This classic Mousse au Chocolat is a silky, airy dessert that balances intense chocolate flavor with a light, cloud-like texture. ... Show more

Traditional French Recipe

Health Grade

C- · Balanced

Rating

4.7

Time

2 hrs

Price

1,05 €

Calories

439 kcal

vegetarian

gluten free

low sodium

date night

Method

Prep the ingredients

Finely chop the dark chocolate so it melts evenly. Cut the unsalted butter into small pieces. Separate the eggs, putting the whites into a large, very clean mixing bowl and the yolks into a second bowl; even a little yolk in the whites can make them harder to whip.

Melt chocolate gently

Put the chopped chocolate and butter into a heatproof bowl set over a pan of barely simmering water. Stir often for 2 to 4 minutes, until the mixture is completely melted, smooth, and glossy. Take the bowl off the heat as soon as it is smooth, and let it cool slightly until warm rather than hot; do not let any water or steam get into the chocolate, or it can seize.

Whisk yolks and sugar

Whisk the egg yolks with the granulated sugar for 2 to 3 minutes, until the mixture looks a little paler and slightly thicker. Pour in the warm chocolate mixture and whisk until fully combined and silky, scraping the sides of the bowl so there are no streaks.

Beat the egg whites

Add the salt to the egg whites and whisk until they form soft peaks, then keep whisking until they reach firm peaks that hold their shape but still look smooth and glossy. Stop before they become dry or grainy, since overbeaten whites are harder to fold in gently.

Fold the mousse

Fold about one-third of the whipped whites into the chocolate mixture to lighten it. Add the rest in two batches, folding gently with a spatula until the mousse looks evenly blended and airy, with no large white streaks left. Use a light hand so you keep as much volume as possible.

Chill until set

Spoon the mousse into 4 small glasses, ramekins, or cups. Cover and chill for at least 2 hours, until lightly set, cold, and spoonable.

Serve cold

Serve the mousse straight from the fridge. The texture should be light and delicate, with a deep chocolate flavor and a smooth finish.

Ingredients

Method

For 4 servings

Adjust servings

200g Dark Chocolate, around 70% cocoa, chopped
30g Unsalted Butter
4 large Eggs, separated
30g Granulated Sugar
1 pinch of Salt, fine

Nutrition

Per Serving.

Calories

439 kcal

22% of Daily kcal

Protein

11 g

22% RDI

Fat

30 g

17g sat fat

Carbs

31 g

11% RDI

Sugar

20 g

39% RDI

Fiber

5.5 g

18% RDI

Salt

0.1 g

2% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C- · 5.8 / 10

Comments

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Ingredients

For 4 servings

Adjust servings

200g Dark Chocolate, around 70% cocoa, chopped
30g Unsalted Butter
4 large Eggs, separated
30g Granulated Sugar
1 pinch of Salt, fine

Mousse au Chocolat

Method

Prep the ingredients

Melt chocolate gently

Whisk yolks and sugar

Beat the egg whites

Fold the mousse

Chill until set

Serve cold

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

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