Chocolate mousse

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.
436K 124 4.7
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Last modified on: February 21th 2011

Keywords for this recipe:MousseChocolateMeringueBeaten egg whites

For 4 people, you will need:

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

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
20 min.10 min.10 min.40 min.
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Step by step recipe

Stage 1 - 10 min.
Chocolate mousse : Photo of step #1
Break 120 g dark chocolate in small pieces in a pan, and melt on very low heat or in a bain-marie.

Stage 2
Chocolate mousse : Photo of step #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.
Chocolate mousse : Photo of step #3
Add 60 g butter cut in small pieces, and continue to stir...

Stage 4
Chocolate mousse : Photo of step #4
... until you get a nice smooth shiny chocolate.

Stage 5 - 3 min.
Chocolate mousse : Photo of step #5
Add 2 egg yolks, and continue to stir until completely mixed.

Stage 6 - 10 min.
Chocolate mousse : Photo of step #6
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.
Chocolate mousse : Photo of step #7
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.
Chocolate mousse : Photo of step #8
Take about 2 tablespoons of beaten egg-whites and add them to the chocolate.

Stage 9
Chocolate mousse : Photo of step #9
We do that to make chocolate lighter, easier to add to the remaining egg-whites.

Stage 10 - 1 min.
Chocolate mousse : Photo of step #10
Pour the "light" chocolate into the remaining beaten egg-whites.

Stage 11 - 5 min.
Chocolate mousse : Photo of step #11
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.


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 valueProteins CarbohydratesFats
1,371 Kcal or 5,740 Kj14 gr106 gr99 gr
69 %5 %10 %15 %
Per 100 g
Energetic valueProteins CarbohydratesFats
368 Kcal or 1,541 Kj4 gr28 gr27 gr
18 %1 %3 %4 %
Per person
Energetic valueProteins CarbohydratesFats
343 Kcal or 1,436 Kj4 gr26 gr25 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).

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Home made.

More recipes?

This recipe uses (among others)
Dark chocolateDark chocolate: You can get more informations, or check-out other recipes which use it, for example: Half-cooked chocolate cake with raspberry coulis, Parisian-style chocolate custard tart, Nanou's chocolate cake, "BN style" chocolate-filled biscuits, Chocolate cream with a crunch, irish coffee mousse, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Caramelized pear custard tart, Citrus tart, Fish fillet in express cooking envelope, Eggs Benedict , Steamed leeks with morel sabayon, ... All
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Royal icing, Mousse with two chocolates, Financier batter, Vanilla ice cream, Cigarettes Russes (Piroulines), ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Eton mess, Caramelised walnuts, Gâteau Basque , Macarons (the original French macaroons) , Lemon creams, ... All

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