1,504 easy and fully explained recipes, with +66K photos and 78 videos

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)

40 min.

Easy

1.75 €

4 people

8 Ingredients

Last modified on: February 21^th 2011

For this recipe: I want to make it (483×) I made it (497×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 4 people, you will need:

1 ²⁄₃ cup dark chocolate
2 ¹⁄₃ cup butter
3 2 egg yolks
4 3 egg whites
5 ½ teaspoon lemon juice
6 1 pinch fine (or table) salt
7 2 tablespoons caster sugar
8 2 tablespoons cold coffee (optional)

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

Metric weight Metric volumes

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.

Break ²⁄₃ cup dark chocolate in small pieces in a pan, and melt on very low heat or in a bain-marie.

Stage 2

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.

Add ¹⁄₃ cup butter cut in small pieces, and continue to stir...

Stage 4

... until you get a nice smooth shiny chocolate.

Stage 5 - 3 min.

Add 2 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 3 egg whites with the pinch of salt and ½ teaspoon lemon juice.

Halfway through add 2 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.

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	10 RDI=5 %	110 RDI=10 %	100 RDI=20 %	1,370 RDI=70 %	5,740 RDI: 70 %
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 %

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 4 people : 1.70 €
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

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

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 21^th 2011333 K 14 40 min.

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 10^th 2018270 K 24.7 5 hours 30 min.

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 12^th 2018425 K 15 30 min.

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 21^th 2017469 K4.2 2 hours 15 min.

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 17^th 2018425 K 24.3 45 min.

News list of cooking-ez.com

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