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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.
376,7354.9/5 for 109 ratings
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Last modified on: February 21th 2011

For 4 people, you will need:

How long does it take?

Fulfillment
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 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.

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).

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Source

Home made.

More recipes?

This recipe use (among others)
ChocolateChocolate: 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
ButterButter: 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 whiteEgg 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 yolkEgg 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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