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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.

39 K 4.3/5 (6 reviews)

45 min.

Easy

4.85 €

6 people

8 Ingredients

Last modified on: April 25^th 2021

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For 6 people, you will need:

1 75 ml whole milk
2 150 g liquid cream
3 ½ vanilla pod
4 180 g dark chocolate
5 75 g milk chocolate
6 3 egg yolks
7 3 egg whites
8 20 g caster sugar
Total weight: 655 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

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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

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Step by step recipe

Stage 1 - 10 min.

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.

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.

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 3 egg yolks...

Stage 6 - 2 min.

...and mix again until really smooth.

Set aside.

Stage 7 - 5 min.

Beat 3 egg whites to stiff peak stage, incorporating 20 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	30 RDI=10 %	180 RDI=20 %	150 RDI=20 %	2,170 RDI=110 %	9,090 RDI: 110 %
Per 100 g	4 RDI=2 %	30 RDI=3 %	20 RDI=3 %	330 RDI=20 %	1,400 RDI: 20 %
Per person	5 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

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