Chocolate Mousse
🛠 Equipment
- Mixing bowl
- Saucepan (for bain-marie)
- Whisk or electric mixer
- Spatula
- 6 glasses or ramekins
🛒 Ingredients
| 200 g | Dark chocolate (70% cocoa minimum) | |
| 6 | Fresh eggs | |
| 30 g | Unsalted butter | |
| 1 | Pinch of salt |
Preparation
Step 1: Melt the chocolate
Break the chocolate into pieces in a mixing bowl.
Add the butter cut into small cubes.
Melt in a bain-marie or in the microwave in 30-second bursts (stirring between each).
Let cool slightly off the heat.
Step 2: Separate the eggs
Separate the egg whites from the yolks.
Place the egg whites in the refrigerator.
Step 3: Incorporate the yolks
Add the egg yolks one by one to the warm melted chocolate, stirring vigorously after each addition.
The batter becomes thick and glossy.
Step 4: Whip the egg whites
Whip the egg whites to stiff peaks with a pinch of salt.
They should form a bird’s beak when you lift the whisk.
Step 5: Fold in the egg whites
Add one spoonful of egg whites to the chocolate mixture and mix firmly to loosen the batter.
Gently fold in the remaining egg whites with a spatula, lifting the mixture from bottom to top while turning the bowl.
Stop as soon as no white streaks remain — do not overmix.
Step 6: Refrigerate
Divide the mousse among 6 glasses or ramekins.
Place in the refrigerator for at least 3 hours.
Serve plain or with a little whipped cream and chocolate shavings.
💡 Tips & variations
- Use quality chocolate with at least 70% cocoa — milk chocolate will not yield a mousse that holds.
- Egg whites whip better when cold. Place them in the refrigerator 10 minutes before beating.
- For a lighter mousse, replace 2 whole eggs with 2 additional egg whites.
- Key technique: vigorously fold in one third of the egg whites to loosen the batter, then gently fold in the rest to keep the air.
- The mousse keeps for 3 days in the fridge — but it will never last that long.
❓ Frequently asked questions
How long does this recipe take?
25 min + 3h resting (20 min prep).
How many servings does this make?
6 servings.
How difficult is this recipe?
easy.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
