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.
472 K 4.7/5 (131 reviews)
40 min.
Easy
12 people
8 IngredientsLast modified on: February 21th 2011
For 12 people, you will need:
- 1
15.8 oz dark chocolate - 2
6.5 oz butter - 3
6 egg yolks - 4
9 egg whites - 5
1.5 teaspoon lemon juice - 6
3 pinches fine (or table) salt - 7
6 tablespoons caster sugar - 8
6 tablespoons cold coffee (optional)
Change measures:
Times for this recipe
Preparation: 20 min.
Resting: 10 min.
Cooking: 10 min.
All in all: 40 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.
Break 15.8 oz dark chocolate in small pieces in a pan, and melt on very low heat or in a bain-marie.
Stage 2
Stage 3 - 3 min.
Add 6.5 oz butter cut in small pieces, and continue to stir...
Stage 4
... until you get a nice smooth shiny chocolate.
Stage 5 - 3 min.
Add 6 egg yolks, and continue to stir until completely mixed.
Stage 6 - 10 min.
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.
Beat 9 egg whites with the pinch of salt and 1.5 teaspoon lemon juice.
Halfway through add 6 tablespoons caster sugar to make firmer and brighter white.
Halfway through add 6 tablespoons caster sugar to make firmer and brighter white.
Stage 8 - 3 min.
Take about 2 tablespoons of beaten egg-whites and add them to the chocolate.
Stage 9
We do that to make chocolate lighter, easier to add to the remaining egg-whites.
Stage 10 - 1 min.
Pour the "light" chocolate into the remaining beaten egg-whites.
Stage 11 - 5 min.
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.
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 recipe | 40 RDI=20 % | 320 RDI=30 % | 300 RDI=50 % | 4,110 RDI=210 % | 17,220 RDI: 210 % |
| Per 100 g | 4 RDI=2 % | 30 RDI=3 % | 30 RDI=4 % | 400 RDI=20 % | 1,680 RDI: 20 % |
| Per person | 3 RDI=1 % | 30 RDI=2 % | 20 RDI=4 % | 340 RDI=20 % | 1,440 RDI: 20 % |
How much will it cost?
- For 12 people : 5.05 €
- Per person : 0.45 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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