French · Dessert
Rich Chocolate Mousse
A classic French chocolate mousse built on melted dark chocolate, whisked egg yolks, and airy whipped egg whites, lightened further with a fold of softly whipped cream. No gelatin, no shortcuts — the set comes purely from whipped egg whites and careful folding, finished with a piped cream rosette.
$1
25 minsPrep
5 minsCook
270 minsTotal
MediumLevel
Nutrition per serving
496Calories
9.4gProtein
38gFat
28gCarbs
19.8gSugar
3.8gFiber
303mgSodium
248mgChol
22.1gSat Fat
346mgPotassium
72mgCalcium
4.7mgIron
0.5mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Hot Chocolate
local
Banyuls
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Melt the dark chocolate and butter together in a double boiler over barely simmering water, stirring until smooth, then remove from heat and cool slightly.
2
Whisk the egg yolks into the warm (not hot) melted chocolate until fully incorporated and glossy.
3
In a clean bowl, whip the egg whites to soft peaks, then gradually add the sugar and whip to stiff glossy peaks.
4
In a separate bowl, softly whip the 45g heavy cream until it holds a loose shape.
5
Fold the whipped cream into the chocolate base, then fold in the vanilla extract and salt.
6
Fold in the whipped egg whites in three additions, working gently to keep as much air in the mixture as possible.
7
Divide the mousse between two 180ml ramekins and smooth the tops.
8
Cover and chill in the fridge for at least 4 hours, or until fully set.
9
Just before serving, whip the remaining 15g heavy cream to soft peaks and pipe a small rosette onto each mousse.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 70g70g Chocolate Dark 70, melted
- 36g36g Egg Yolk, whisked
- 60g60g Egg White, whipped to stiff peaks
- 20g20g Sugar White
- 45g45g Heavy Cream, softly whipped
- 10g10g Butter, melted
- 3g3g Vanilla Extract
- 1g1g Salt
- 15g15g Heavy Cream, whipped to soft peaks, piped on top, garnish, 1
