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Name: Chocolate mousse
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 people
Cuisine: french
Ingredients: 120 g chocolate; 60 g butter; 2 egg yolks; 3 egg whites; ½ teaspoon lemon juice; 1 pinch fine (or table) salt; 2 tablespoons caster sugar; 2 tablespoons cold coffee

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Chocolate mousse

Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.

376,7354.9/5 for 109 ratings

Last modified on: February 21^th 2011

For 4 people, you will need:

1 120 g chocolate
2 60 g butter
3 2 egg yolks
4 3 egg whites
5 ½ teaspoon lemon juice
6 1 pinch fine (or table) salt
7 2 tablespoons caster sugar
8 2 tablespoons cold coffee (optional)
Total weight: 373 grams

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Measures:

How long does it take?

Fulfillment

Preparation	Resting	Cooking	Start to finish
20 min.	10 min.	10 min.	40 min.

At what time?

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Step by step recipe

Stage 1 - 10 min.

Break 120 g chocolate in small pieces in a pan, and melt on very low heat or in a bain-marie.

Stage 2

Stir with a spatula or a maryse during melting.

Remove from heat before chocolate is totally melted, and continue stirring until it is.

Stage 3 - 3 min.

Add 60 g butter cut in small pieces, and continue to stir...

Stage 4

... until you get a nice smooth shiny chocolate.

Stage 5 - 3 min.

Add 2 egg yolks, and continue to stir until completely mixed.

Stage 6 - 10 min.

Leave the chocolate to cool a few minutes. We do that to be sure that it will not be too hot when added to the beaten egg-whites.

Stage 7 - 5 min.

Beat 3 egg whites with the pinch of salt and ½ teaspoon lemon juice.

Halfway through add 2 tablespoons caster sugar to make firmer and brighter white.

Stage 8 - 3 min.

Take about 2 tablespoons of beaten egg-whites and add them to the chocolate.

Stage 9

We do that to make chocolate lighter, easier to add to the remaining egg-whites.

Stage 10 - 1 min.

Pour the "light" chocolate into the remaining beaten egg-whites.

Stage 11 - 5 min.

And finish the mousse by folding in gently.

For this, it's best to tip the bowl and to turn with the maryse from top to bottom, lifting the mixture each time.

The goal is to succeed in mixing the egg whites into the chocolate without letting them "fall", so making a beautiful light mousse...

Refrigerate for 2 hours before serving.

Remarks

To reinforce the chocolate taste with something stronger, you can add two or three tablespoons of strong coffee to the pan after the butter.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 1.72 €
Per person : 0.43 €

Note : These prices are only approximate

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Recipes which use this 1

Source

Home made.

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This recipe use (among others)

	Chocolate: You can get more informations, or check-out other recipes which use it, for example: Hot chocolate, Chocolate cream with a crunch, irish coffee mousse, Chocolate almond cookies, Moist chocolate cake, Chocolate tart, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Flaky brownie brioche, Sauce Normande (for fish), Parcels of fish fillet in spinach, Muffin dough, Chestnut moelleux, ... All
	Egg white: You can get more informations, or check-out other recipes which use it, for example: Butter cream, Baked Alaska, Meringues, Cigarettes Russes (Piroulines), Macarons (the original French macaroons) , ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Leek and fresh tuna tart, Chocolate and vanilla crème brûlée, Crème brulée, You should not leave egg yolks in contact with sugar, Thin endive tart, ... All

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