Desserts
Chocolate mousse
The French classic: just dark chocolate, eggs and a little sugar, whipped into an airy, intense mousse.
- 25 min20 prep · 5 cook
- MediumDifficulty
- 330 kcalper serving
Ingredients
6 servings
- Dark chocolate (70%)200 g
- Butter30 g
- Eggs6
- Sugar40 g
- salt1 pinch
Steps
- 1
Melt the chocolate with the butter in a bain-marie or the microwave. Let it cool slightly.
- 2
Separate the eggs and stir the yolks into the chocolate one at a time.
- 3
Whisk the whites with the salt until foamy, then add the sugar and keep whisking to soft, glossy peaks.
- 4
Stir a spoonful of whites into the chocolate to loosen it, then fold in the rest gently.
- 5
Spoon into glasses and chill until set.
Tips and questions
- Why did my mousse turn grainy?
- The chocolate was too hot or too cold when mixed. Let it cool until just warm (about 40 °C) and fold in the whites gently, in thirds.
- How long does it need in the fridge?
- At least 4 hours to set; it keeps 2 days covered. Because it has raw eggs, use very fresh or pasteurised ones.
Timer
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
Your screen stays on while you cook.
