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.
35 K 4.3/5 (6 reviews)
45 min.
Easy
6 people
8 IngredientsLast modified on: April 25th 2021
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
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Times for this recipe
Preparation: 35 min.
Cooking: 10 min.
All in all: 45 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.
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.
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.
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.
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.
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 % |
How much will it cost?
- For 6 people : 4.85 €
- Per person : 0.85 €
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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.
This recipe uses (among others)
Dark chocolate
Like these other recipes: Brownies, Paris flan filling, Mint and chocolate cream, Chocolate thins with toasted nuts, Chocolate madeleines, ... See them all 36
Liquid cream
Like these other recipes: Late Winter Soup with Fresh Spinach, Sauce Normande (for fish), French toast "cordon bleu", Brussels sprouts with thyme cream, Blackberry and almond fondant tart, ... See them all 168
Whole milk
Like these other recipes: Yeast-based flaky dough (for croissants), Gratin Comtois, Jerusalem artichoke purée with leeks, Potato gratin with 3 cheeses, Cheese Soufflé, ... See them all 66
Milk chocolate
Like these other recipes: Chocolate rice pudding, Praline rochers, Praline rochers, ... See them all 3
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