Chocolate mousse


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.
481 K 4.7/5 (131 reviews)
Grade this recipe:
Keywords:
Last modified on: February 21th 2011
For 8 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 20 min.
Resting: 10 min.
Cooking: 10 min.
All in all: 40 min.
When should you start or finish this recipe?
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.
Chocolate mousse
Break 10.6 oz dark chocolate in small pieces in a pan, and melt on very low heat or in a bain-marie.

Stage 2
Chocolate mousse
Stir with a spatula or a maryse during melting.

Remove from heat before chocolate is totally melted, and continue stirring until it is.

Stage 3 - 3 min.
Chocolate mousse
Add 4.4 oz butter cut in small pieces, and continue to stir...

Stage 4
Chocolate mousse
... until you get a nice smooth shiny chocolate.

Stage 5 - 3 min.
Chocolate mousse
Add 4 egg yolks, and continue to stir until completely mixed.

Stage 6 - 10 min.
Chocolate mousse
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.
Chocolate mousse
Beat 6 egg whites with the pinch of salt and 1 teaspoon lemon juice.

Halfway through add 4 tablespoons caster sugar to make firmer and brighter white.

Stage 8 - 3 min.
Chocolate mousse
Take about 2 tablespoons of beaten egg-whites and add them to the chocolate.

Stage 9
Chocolate mousse
We do that to make chocolate lighter, easier to add to the remaining egg-whites.

Stage 10 - 1 min.
Chocolate mousse
Pour the "light" chocolate into the remaining beaten egg-whites.

Stage 11 - 5 min.
Chocolate mousse
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.
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.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe30 RDI=10 %210 RDI=20 %200 RDI=30 %2,740 RDI=140 %11,480 RDI: 140 %
Per 100 g4 RDI=2 %30 RDI=3 %30 RDI=4 %400 RDI=20 %1,680 RDI: 20 %
Per person3 RDI=1 %30 RDI=2 %20 RDI=4 %340 RDI=20 %1,440 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg
How much will it cost?
  • For 8 people : 3.40 €
  • Per person : 0.45 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Belle-helene in a glass
Belle-helene in a glass

It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold .
262 K3.8 1 hour 50 min.
This recipe uses (among others)
Other recipes you may also like
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21th 2011333 K 14 40 min.
Chinois
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.
September 10th 2018270 K 24.7 5 hours 30 min.
Vanilla sugar
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
August 12th 2018425 K 15 30 min.
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017469 K4.2 2 hours 15 min.
Real custard sauce (crème anglaise)
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
January 17th 2018425 K 24.3 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page