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.
40 K 4.3/5 (6 reviews)
45 min.
Easy
3 people
8 IngredientsLast modified on: April 25th 2021
For 3 people, you will need:
- 1
40 ml whole milk - 2
75 ml liquid cream - 3
¼ vanilla pod - 4
112.5 ml dark chocolate - 5
40 ml milk chocolate - 6
2 egg yolk - 7
2 egg white - 8
10 ml caster sugar
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 10 min.
All in all: 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Pour 40 ml whole milk and 75 ml 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.
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 112.5 ml dark chocolate and 40 ml 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 yolk...
Stage 6 - 2 min.
Stage 7 - 5 min.
Beat 2 egg white to stiff peak stage, incorporating 10 ml 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.
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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=6 % | 90 RDI=9 % | 70 RDI=10 % | 1,100 RDI=60 % | 4,610 RDI: 60 % |
| Per 100 g | 4 RDI=2 % | 30 RDI=3 % | 20 RDI=3 % | 330 RDI=20 % | 1,390 RDI: 20 % |
| Per person | 5 RDI=2 % | 30 RDI=3 % | 20 RDI=4 % | 370 RDI=20 % | 1,540 RDI: 20 % |
How much will it cost?
- For 3 people : 2.50 €
- Per person : 0.85 €
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
Like these other recipes: Nanou's chocolate cake, Chocolate mendiants, Millefeuille, Brownies, Italian hot chocolate , ... See them all 36
Liquid cream
Like these other recipes: Creamy artichokes, The total turnip, Vegetable clafoutis, Tandoori-flavoured chicken with leeks, Flamiche, ... See them all 170
Whole milk
Like these other recipes: Chantilly rice pudding, Chocolate cream with a crunch, irish coffee mousse, Potato gratin with 3 cheeses, Polenta with beetroot tops, Cheese Soufflé, ... See them all 67
Milk chocolate
Like these other recipes: Praline rochers, Chocolate rice pudding, Praline rochers, ... See them all 3
Other recipes you may also like
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal. December 20th 2018384 K 14 1 day 1 hour 25 min.
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below. November 26th 2011306 K4.1 1 hour 25 min.
Rosemary steamed fish
In this recipe the fish is cooked in steam perfumed with rosemary, which makes it tender and aromatic, served on a bed of onions fondue and finished with a dry white wine sauce. March 29th 2020345 K3.8 1 hour
Creamy risotto with diced vegetables and flax seeds
Risotto is one of the great Italian recipes. It's the special way in which rice is cooked and mixed with several other things, which produces this famous dish. One can make different flavour risottos, here is a fairly simple recipe with diced vegetables and flax seeds. February 21th 2011263 K 14.2 1 hour 50 min.
Ocean bread
The idea for this bread was inspired by an amusing coincidence: the proportion of salt needed for good bread is 35 g of salt per litre of water, which just happens to be the exact concentration of salt in the Atlantic Ocean. So it's possible to make bread using sea water to provide all the salt needed, rather than normal fresh water. Not only does it work, the resulting bread is excellent! October 24th 2017184 K 63.8 5 hours 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.