Mousse au Chocolat
Prep time: 20 minutes
Cook time: 5 minutes
Total time: ~4 hours (includes chilling)
Servings: 4
Country of Origin
France
Description
A light, airy, yet intensely chocolate dessert. This traditional mousse achieves its famous cloud-like texture purely through whipped egg whites and cream, without the need for gelatin.
Presentation & How It's Eaten
Served chilled in glass bowls or elegant ramekins, often garnished with a light dusting of cocoa powder or a few chocolate shavings.
Ingredients
150g high-quality dark chocolate (60-70% cocoa)
30g unsalted butter
3 large eggs (separated)
20g granulated sugar
120ml heavy cream
1 pinch of salt
Step-by-Step Directions
Melt Chocolate: Melt the dark chocolate and butter together in a heatproof bowl set over a pot of simmering water (double boiler). Stir until smooth, then remove from heat and let cool slightly.
Whisk Yolks: Whisk the egg yolks into the cooled chocolate mixture one at a time.
Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture.
Whip Whites: In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and continue beating until stiff, glossy peaks form.
Fold: Gently fold one-third of the egg whites into the chocolate to lighten it. Delicately fold in the remaining egg whites using a rubber spatula until no white streaks remain—do not deflate the mixture.
Chill: Spoon into serving dishes and chill in the refrigerator for at least 4 hours before serving.
Optional
Orange Twist: Add 1 teaspoon of fresh orange zest to the chocolate mixture for a bright citrus note.
Cooking Tips
Egg Safety: Because this recipe uses raw egg whites, ensure you use fresh, pasteurized eggs.
Nutrition Facts
(Estimated per serving)
Calories: ~340 kcal
Total Fat: 28g
Saturated Fat: 17g
Cholesterol: 180mg
Sodium: ~95mg
Total Carbohydrates: 19g
Dietary Fiber: 3g
Sugars: 14g
Protein: 6g
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