Here is the classic recipe for chocolate mousse, made in the finest pastry tradition, which is sure to yield results that are well worth your (reasonable) effort!
Updated on 06 February 2025 by
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Mousse au chocolat : Portions
ForIngredients for Mousse au chocolat
180 g of egg whites One medium egg contains about 35 grams of egg white, so you'll need about 5 or 6 eggs to make 180 grams of egg white
Mousse au chocolat : instructions
- 1In a saucepan, bring the cream to a boil with the cocoa powder, which you have already whisked in.
- 2Remove from the heat, add the chocolate broken into pieces, and stir until you have a shiny, smooth mixture.
- 3Beat the egg whites until stiff peaks form, add the powdered sugar, and continue beating for another minute.
- 4While the chocolate mixture is still warm (but definitely not cold), add a quarter of the egg whites and gently fold them in using a spatula or a rubber spatula. Then add the remaining egg whites and continue mixing, just enough to incorporate them, but not too much, so that the mousse remains light and holds its shape.
- 5Cover it with plastic wrap and remove all strongly scented foods from the refrigerator to prevent the chocolate from absorbing their odors.
- 6Let it cool for at least an hour before serving!
Notes
There are plenty of ways to decorate and enhance your mousse! Serve it in individual ramekins, garnish it with a mint leaf, or sprinkle it with chopped hazelnuts or almonds...As a side, you can serve a scoop of vanilla ice cream or a few slices of lightly poached pear... share your best ideas with us!
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