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.
378,8124.9/5 for 109 ratings
Last modified on: February 21th 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
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 20 min. | 10 min. | 10 min. | 40 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 10 min.
Stage 2
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.
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.
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
How much will it cost?
- For 4 people : 1.72 €
- Per person : 0.43 €
Recipes that use this recipe: 1
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Source
Home made.More recipes?
This recipe uses (among others) | Chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate Chantilly , Brownie, Chocolate tart, Moist chocolate cake, Chocolate sauce, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Gratin of chicken with rice and sautéed mushrooms, Potatoes with bacon and herbs, Hollandaise sauce, Pogne de Romans, Curried prawn risotto, ... All |
| Egg white: You can get more informations, or check-out other recipes which use it, for example: Eton mess, Meringues, Piped petits-fours, Crust for tea, Baked Alaska, ... All |
| Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Apple and almond gratin, Deep leek and potato quiche, You should not leave egg yolks in contact with sugar, Hollandaise sauce, Smoked eggs, ... All |
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