Mousse with two chocolates


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.
29 K 4.3/5 (6 reviews)
Grade this recipe:
Keywords:
Last modified on: April 25th 2021
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 35 min.
Cooking: 10 min.
All in all: 45 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.
Mousse with two chocolates
Pour 75 ml whole milk and 150 g liquid cream into a saucepan on medium heat, then add ½ 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.
Mousse with two chocolates
Put into a bowl 180 g dark chocolate and 75 g milk chocolate (in the form of chocolate drops/chips or bar broken into small pieces.).

Stage 3 - 2 min.
Mousse with two chocolates
Pour the vanilla-flavoured milk onto the chocolate through a fine strainer.

Stage 4 - 2 min.
Mousse with two chocolates
Mix thoroughly with a whisk until really smooth.

Stage 5 - 2 min.
Mousse with two chocolates
Add 3 egg yolks...

Stage 6 - 2 min.
Mousse with two chocolates
...and mix again until really smooth.

Set aside.

Stage 7 - 5 min.
Mousse with two chocolates
Beat 3 egg whites to stiff peak stage, incorporating 20 g caster sugar halfway through.

Stage 8 - 2 min.
Mousse with two chocolates
Take a little (1/4 or 1/5) of the beaten egg white and add this to the chocolate bowl.

Stage 9 - 4 min.
Mousse with two chocolates
Gently mix this in with the whisk.

Stage 10 - 1 min.
Mousse with two chocolates
Pour this mixture into the remaining egg whites.

Stage 11 - 5 min.
Mousse with two chocolates
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.
Mousse with two chocolates
Divide the mixture out into individual dishes or glasses and refrigerate for at least 3 hours.

Stage 13
Mousse with two chocolates
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe30 RDI=10 %180 RDI=20 %150 RDI=20 %2,170 RDI=110 %9,090 RDI: 110 %
Per 100 g4 RDI=2 %30 RDI=3 %20 RDI=3 %330 RDI=20 %1,400 RDI: 20 %
Per person5 RDI=2 %30 RDI=3 %20 RDI=4 %360 RDI=20 %1,520 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 6 people : 4.85 €
  • 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)
Other recipes you may also like
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
February 21th 2011261 K3.9 50 min.
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
July 30th 2021335 K5 50 min.
Real home-made chips*
Real home-made chips*
It's not easy to make these - the original "French fries" - well at home, that is, to produce golden and crunchy chips from fresh potatoes. Here is a way of doing it in three cooking stages, which gives very good results: melting in the middle, crunchy on the outside, and a nice golden colour....
December 30th 2019426 K5 1 hour 50 min.
Nonettes
Nonettes
Nonettes are small, jam-filled cakes from a bygone age. They originated in Dijon, where they were made by nuns (hence the name, which means "little nun" in French). The traditional version is closer to the French "pain d'épices", but this recipe has a more of a citrus flavour, made with marmalade.
June 2nd 201589 K4.4 1 hour 50 min.
Clafoutis "Marie-Antoinette"
Clafoutis "Marie-Antoinette"
This "Marie-Antoinette" clafoutis is a lighter version of the traditional fruit-in-batter baked dessert, almost a soufflé, with apples and lemon. The apples are sautéed in butter and Calvados, then combined with a lemon-flavoured confectioner's custard, lightened with raw meringue. This mixture is...
November 1st 201744 K4.9 1 hour 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-10-06)

*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