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Mousse with two chocolates

Chocolate mousse is a great classic home-made dessert. Here's a version using two different chocolates (dark and milk) with a hint of vanilla, that owes much to a recipe by Christophe Michalak.

25K 6 4.3

Last modified on: April 25^th 2021

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For 3 people, you will need:

1 38 g whole milk
2 75 g liquid cream
3 ¼ vanilla pod
4 90 g dark chocolate
5 38 g milk chocolate
6 2 egg yolks
7 2 egg whites
8 10 g caster sugar
Total weight: 352 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
33 min.	10 min.	43 min.

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Step by step recipe

Stage 1 - 10 min.

Pour 38 g whole milk and 75 g liquid cream into a saucepan on medium heat, then add ¼ vanilla pod along with its seeds scraped from inside.

Bring to the boil, then take off the heat, cover and leave to infuse for 15 minutes.

Stage 2 - 2 min.

Put into a bowl 90 g dark chocolate and 38 g milk chocolate (in the form of chocolate drops/chips or bar broken into small pieces.).

Stage 3 - 2 min.

Pour the vanilla-flavoured milk onto the chocolate through a fine strainer.

Stage 4 - 2 min.

Mix thoroughly with a whisk until really smooth.

Stage 5 - 2 min.

Add 2 egg yolks...

Stage 6 - 2 min.

...and mix again until really smooth.

Set aside.

Stage 7 - 5 min.

Beat 2 egg whites to stiff peak stage, incorporating 10 g caster sugar halfway through.

Stage 8 - 2 min.

Take a little (1/4 or 1/5) of the beaten egg white and add this to the chocolate bowl.

Stage 9 - 4 min.

Gently mix this in with the whisk.

Stage 10 - 1 min.

Pour this mixture into the remaining egg whites.

Stage 11 - 5 min.

Finish by folding this in, preferably with a soft spatula, leaning the bowl on its side to make the movement easier.

There's no getting away from it; this is the trickiest moment of the recipe. The aim is to incorporate the egg whites into the chocolate, but losing as little as possible of their lightness. So no hard beating, just gentle folding with the spatula.

Stage 12 - 6 min.

Divide the mixture out into individual dishes or glasses and refrigerate for at least 3 hours.

Stage 13

Serve cool but not too cold.

Remarks

This recipe is basically simple, but at the same time quite technically demanding, hence the tips for how to incorporate the egg whites into the melted chocolate. Christophe Michalak himself has said: "it took a lifetime as a pâtissier to get this just right", no less.

You can use grated tonka bean instead of (or as well as ) the vanilla.

Keeping

1 or 2 days in the fridge, covered with plastic film.

Source

Based on a recipe by Christophe Michalak.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,127 Kcal or 4,719 Kj	17 gr	92 gr	76 gr
56 %	7 %	9 %	12 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
320 Kcal or 1,340 Kj	5 gr	26 gr	22 gr
16 %	2 %	2 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
376 Kcal or 1,574 Kj	6 gr	31 gr	25 gr
19 %	2 %	3 %	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).

Possible allergens in this recipe: Milk, Egg

How much will it cost?

For 3 people : 2.49 €
Per person : 0.83 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate orangettes for Erika, Chocolate ganache, Chocolate muffins, Hot chocolate, "BN style" chocolate-filled biscuits, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Sausage with duchess potatoes and a Mont d'Or fondue , Vanilla ice cream, The strange gratin, Artichoke hearts forestier , Celeriac in cream and mustard sauce, ... All
	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Poached eggs with spinach and Comté milk, Celeriac soup with mustard, Celery soup bourguignonne style, Real custard sauce (crème anglaise), Mint and chocolate cream, ... All
	Milk chocolate: You can check-out other recipes which use it, like for example: Praline rochers, Chocolate rice pudding, Praline rochers, ... All

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