1,422 easy and fully explained recipes, with 33,930 photos and 78 videos

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

Keywords for this recipe:

For 2 people, you will need:

1 25 g whole milk
2 50 g liquid cream
3 0 vanilla pod
4 60 g dark chocolate
5 25 g milk chocolate
6 1 egg yolk
7 1 egg white
8 7 g caster sugar
Total weight: 218 grams

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

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 10 min.

Pour 25 g whole milk and 50 g 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.

Stage 2 - 2 min.

Put into a bowl 60 g dark chocolate and 25 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 1 egg yolk...

Stage 6 - 2 min.

...and mix again until really smooth.

Set aside.

Stage 7 - 5 min.

Beat 1 egg white to stiff peak stage, incorporating 7 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
725 Kcal or 3,035 Kj	10 gr	62 gr	49 gr
36 %	4 %	6 %	7 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
333 Kcal or 1,394 Kj	5 gr	28 gr	22 gr
17 %	2 %	3 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
363 Kcal or 1,520 Kj	5 gr	31 gr	24 gr
18 %	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 2 people : 1.61 €
Per person : 0.81 €

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 sauce, Chocolate tart, Chocolate eclairs, Chocolate mendiants, Hot chocolate, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Chocolate mousse with hazelnuts, Pistachio tiramisu, Summer Salmon Blanquette, Crème de foie gras, Smoky potato and potimarron gratin, ... All
	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Yeast-based flaky dough (for croissants), Celeriac and mushroom gratin, Peach and verbena feuilleté, Coconut-vanilla cream for Elsa , Hot chocolate, ... All
	Milk chocolate: You can check-out other recipes which use it, like for example: Praline rochers, Chocolate rice pudding, Praline rochers, ... All

Other recipes you may also like

Blackcurrant sorbet for Edith

If you love the taste of blackcurrants (like Edith), this sorbet is for you...
242K4.9 23 min. October 13^th 2010

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
346K4.0 1 hour 11 min. February 21^th 2011

Caramelised apple pie

Apple pie made with caramelised apples.
248K4.3 1 hour 55 min. September 11^th 2018

Gingerbread

Maybe this recipe will bring back memories.
273K4.2 1 hour 4 min. February 21^th 2011

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
321K4 2 hours 30 min. July 4^th 2018

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your 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.