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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.

439K 124 4.7

Last modified on: February 21^th 2011

Keywords for this recipe:Mousse Chocolate Meringue Beaten egg whites

For 4 people, you will need:

0 120 g dark chocolate
1 60 g butter
2 2 egg yolks
3 3 egg whites
4 ½ teaspoon lemon juice
5 1 pinch fine (or table) salt
6 2 tablespoons caster sugar
7 2 tablespoons cold coffee (optional)
Total weight: 373 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

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

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Step by step recipe

Stage 1 - 10 min.

Break 120 g dark 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,371 Kcal or 5,740 Kj	14 gr	106 gr	99 gr
69 %	5 %	10 %	15 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
368 Kcal or 1,541 Kj	4 gr	28 gr	27 gr
18 %	1 %	3 %	4 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
343 Kcal or 1,436 Kj	4 gr	26 gr	25 gr
17 %	1 %	2 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 1.72 €
Per person : 0.43 €

Change currency:

Note : These prices are only approximate.

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Source

Home made.

This recipe uses (among others)

	Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Millefeuille, "BN style" chocolate-filled biscuits, Chocolate mousse with hazelnuts, Chocolate cream with a crunch, irish coffee mousse, Chocolate muffins, ... All
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	Egg white: You can get more informations, or check-out other recipes which use it, for example: Baked Alaska, Amiens macaroons, Italian Meringue, Stuffed prunes, Clafoutis "Marie-Antoinette", ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Crème brulée, Ramekins of duchess potatoes, Coconut-vanilla cream for Elsa , Vanilla ice cream, Sicilian Epiphany Pie, ... All

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