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.
27K 4.3/5 based on 6 reviews
Grade this recipe:

Last modified on: April 25th 2021

Keywords for this recipe:
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
33 min.10 min.43 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

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
Whole recipe
Energetic valueProteins CarbohydratesFats
2,172 Kcal or 9,094 Kj30 gr184 gr146 gr
109 %12 %17 %22 %
Per 100 g
Energetic valueProteins CarbohydratesFats
333 Kcal or 1,394 Kj5 gr28 gr22 gr
17 %2 %3 %3 %
Per person
Energetic valueProteins CarbohydratesFats
362 Kcal or 1,516 Kj5 gr31 gr24 gr
18 %2 %3 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Egg
How much will it cost?
  • For 6 people : 4.83 €
  • Per person : 0.81 €

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)
Dark chocolateDark chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate madeleines, Chocolate mousse, Viennese Shortbread, Chocolate eclairs, Chocolate cream, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Household cake (Gâteau de ménage), Blackberry and almond fondant tart, Fresh mint ice-cream, Chantilly cream, Roquefort sauce, ... All
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Bourguignon potatoes , Real custard sauce (crème anglaise), Smoky potato and potimarron gratin, Cannelés, Auvergne gratin, ... All
Milk chocolateMilk chocolate: You can check-out other recipes which use it, like for example: Chocolate rice pudding, Praline rochers, Praline rochers, ... All
Other recipes you may also like
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3rd 2020
French baguettes
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
1.1M 364.7 5 hours 6 min. October 24th 2017
Pâté de campagne
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
2.0M 23.7 7 hours 54 min. October 3rd 2019
Pickled gherkins
Pickled gherkins
Preparing your own gherkins in vinegar is quite straightforward, if you know how to avoid a few pitfalls. Here's a recipe which works every time.
759K 73.1 4 hours 36 min. August 21th 2013
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
325K5 1 hour 13 min. May 8th 2020
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)

Your first name or nickname
Your e-mail
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