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Mousse au Chocolat - chocolat mousse recipe

Mousse au Chocolat

Chocolate Mousse Recipe
Craving an irresistible creamy, fluffy, and intensely chocolatey dessert? French Mousse au Chocolat is it!
We’re talking the ultimate chocolate fix. What’s amazing is that even without cream, Mousse Au Chocolat still has a velvety mouthfeel and a more intense chocolate flavor.  The best thing?  This fine dining chocolate mousse recipe is surprisingly easy to make. With just 5 ingredients, you can whip it up in no time!
Cook Time 20 minutes
Total Time 2 hours 20 minutes
4

Ingredients
 

  • 20 g powdered sugar
  • 4 eggs
  • 1 pinch seasalt
  • 150 g chocolate
  • 30 g unsalted butter - 2 tablespoons

Instructions
 

  • Start by breaking the dark chocolate into pieces and placing it in a heatproof bowl. Add the unsalted butter.
    Set the bowl over barely simmering water, ensuring the bottom of the bowl doesn’t touch the water. Make sure the water is just simmering, not boiling. Too much heat can cause the chocolate to seize, leading to a grainy texture.
    Stir occasionally until the chocolate and butter are completely melted and smooth.
  • Then separate the egg yolks from the whites. Place the yolks in one bowl and the whites in another.
  • Use a clean, dry bowl for beating the egg whites. Any trace of grease or yolk can prevent them from whipping up properly.
    Add a pinch of salt to the egg whites and beat them using a stand mixer or a hand whisk until they form stiff peaks. This means when you lift the whisk, the peaks should stand up straight.
    Then, add powdered sugar and continue beating until fully incorporated.
  • Once the chocolate is slightly cooled, add the egg yolks one by one, mixing well after each addition. The mixture should be smooth and glossy.
  • Now comes the crucial part - start by adding a small amount of egg whites to lighten the chocolate mixture and gently fold it. Use a spatula to fold it and don't stir. The goal is to keep as much air in the mixture as possible, which gives the mousse its light texture.
    Then, carefully add the rest of the egg whites and continue folding until you achieve a smooth and even, brown texture.
  • Once the mixture is well combined, carefully divide it into individual serving dishes or a large bowl, if you prefer to scoop out portions later. Cover with plastic wrap and chill in the fridge for at least 2 hours to let it set.
  • Use a vegetable peeler to shave chocolate curls for a classic French finishing touch.
  • Finally, take the Mousse au Chocolat out of the fridge, sprinkle with the chocolate curls, and serve immediately... Bon Appétit!

Notes

  • Powdered sugar: Powdered sugar dissolves evenly, making the mousse smooth and airy, without any graininess.
  • Eggs: Use very fresh eggs since they’re used raw. Yolks add creaminess, while whites create the mousse’s airy texture.
  • Seasalt: Salt enhances the chocolate flavor and balances the sweetness.
  • Chocolate: Use high-quality chocolate with at least 70% cocoa for that rich, bittersweet flavor.
  • Unsalted Butter: Adds richness and helps smooth out the chocolate.

Nutrition

Calories: 326.27kcal | Carbohydrates: 27.96g | Protein: 7.07g | Fat: 23.09g | Saturated Fat: 12.76g | Polyunsaturated Fat: 1.44g | Monounsaturated Fat: 7.39g | Trans Fat: 0.26g | Cholesterol: 179.81mg | Sodium: 79.09mg | Potassium: 171.37mg | Fiber: 2.06g | Sugar: 24.36g | Vitamin A: 425.02IU | Calcium: 35.49mg | Iron: 1.81mg