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.
35 K 4.3/5 (6 reviews)
45 min.
Easy
2 people
8 IngredientsLast modified on: April 25th 2021
For 2 people, you will need:
- 1
0.9 oz whole milk - 2
1.8 oz liquid cream - 3
0 vanilla pod - 4
2.6 oz dark chocolate - 5
0.9 oz milk chocolate - 6
1 egg yolk - 7
1 egg white - 8
0.2 oz 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 0.9 oz whole milk and 1.8 oz liquid cream into a saucepan on medium heat, then add 0 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 2.6 oz dark chocolate and 0.9 oz 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 1 egg yolk...
Stage 6 - 2 min.
Stage 7 - 5 min.
Beat 1 egg white to stiff peak stage, incorporating 0.2 oz 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 | 10 RDI=4 % | 60 RDI=6 % | 50 RDI=7 % | 720 RDI=40 % | 3,030 RDI: 40 % |
| Per 100 g | 4 RDI=2 % | 30 RDI=3 % | 20 RDI=3 % | 330 RDI=20 % | 1,400 RDI: 20 % |
| Per person | 5 RDI=2 % | 30 RDI=3 % | 20 RDI=4 % | 360 RDI=20 % | 1,520 RDI: 20 % |
How much will it cost?
- For 2 people : 1.65 €
- 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: Chocolate mousse, Chocolate Chantilly , Chocolate mug cake, Leopard cake, Pear and chocolate tart with a hint of mint, ... See them all 36
Liquid cream
Like these other recipes: Creamy "terre et mer" pots, Sautéed turmeric chicken with mushrooms, Quiche filling mixture, Sausage with duchess potatoes and a Mont d'Or fondue , Turban of sole with langoustines, ... See them all 169
Whole milk
Like these other recipes: Parmesan cauliflower cheese, Celeriac soup with mustard, Potimarron and leek soup, Chantilly rice pudding, Quiche filling mixture, ... See them all 67
Milk chocolate
Like these other recipes: Praline rochers, Praline rochers, Chocolate rice pudding, ... See them all 3
Other recipes you may also like
Traditional nutty choc-chip cookies
A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.).January 5th 2020379 K4 1 hour 50 min.
Morteau sausage
In this recipe, Morteau sausages are cooked on a bed of chopped potatoes. The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight.September 29th 20241.23 M 34.1 1 hour 35 min.
Household cake (Gâteau de ménage)
A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau".June 15th 2020502 K 25 3 hours 60 min.
You should not put an aluminum container directly in the oven
If you put an aluminum container, containing food to be cooked or reheated, in your oven directly on the shelf, the shiny base will reflect a large part of the oven heat (like a mirror). This means that the food will take much longer to cook or heat through than usual.February 21th 2011497 K 92.5 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
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.