Chocolate mousse creamy and tasty - video recipe !
Chocolate mousse, this iconic dessert of French gastronomy, has delighted young and old alike for generations. Both airy and creamy, it combines the richness of dark chocolate with the lightness of whipped egg whites to create an irresistible texture. Discover our traditional recipe, which guarantees a perfectly balanced mousse, to serve as a dessert or for a gourmet break :-)
Ingredients
Preparation
Separate the egg whites from the yolks
Add sugar to the yolks and mix. Melt the chocolate, leave it to cool down a bit, then add it to the yolk-sugar mix, and mix well.
Whisk the egg whites until they form peaks.
Gradually and gently add them to the chocolate mix, taking care of no crushing them, so it is still foamy.
Serve into ramekins, and leave in the fridge for at least 4 hours.
There you are, your chocolate mousse is ready !
Observations
What is the best chocolate for making mousse?
For a successful chocolate mousse, the choice of chocolate is crucial.
Ideally, use dark baking chocolate, containing between 60% and 70% cocoa. This type of chocolate offers a good balance between strength, bitterness, and creaminess.
- If you like intense and full-bodied mousses, opt for a chocolate with 70% or more cocoa.
- For a softer, sweeter mousse, you can use milk chocolate.
- And for a more original version, a white chocolate mousse will provide a very creamy texture, but be careful: it is sweeter and requires less sugar in the recipe.
How to store chocolate mousse?
Chocolate mousse can be stored for up to 2 to 3 days in the refrigerator, in an airtight container or covered glasses. It's important to keep it well chilled to preserve its light texture and prevent the cream or eggs from curdling.
You can also freeze the chocolate mousse for later use. Place it in individual molds or a piping bag, then freeze. To enjoy, let it thaw for a few hours in the refrigerator. The result will be denser, but still very delicious!
How much chocolate mousse per person?
The ideal amount of chocolate mousse is approximately 2.8 ounces (80 grams) to 3.5 ounces (100 grams) per person, depending on appetite and the context of the meal.
How to make a crunchier chocolate mousse?
To add a bit of crunch to your mousse, add:
- Dark, milk, or white chocolate chips
- Hazelnut, pecan, or roasted almond pieces
- Praline or crumbled biscuits (speculoos, shortbread, gavottes)
The creaminess of the mousse, combined with a touch of crunch, makes for an even more irresistible dessert :-)
Why isn't my chocolate mousse firm enough?
If your mousse is too runny or doesn't hold its shape well, it could be due to several factors:
- The egg whites weren't firm enough when you folded them in.
- The mousse didn't have enough time to chill.
- The chocolate was too hot when you added it, which may have caused the egg whites to collapse. For a firm, airy texture, let the mousse rest for at least 4 hours, or even overnight in the refrigerator.
Why aren't my egg whites whipping?
To whip egg whites perfectly, follow these tips:
- Let the egg whites sit at room temperature for 20 to 30 minutes before beating.
- Use a clean, dry bowl (avoid any traces of grease).
- Add a pinch of salt or a few drops of lemon juice to help stabilize the mousse.
- Start at medium speed, then gradually increase.
Should I add sugar to a chocolate mousse?
Not necessarily! Sugar isn't essential, especially if you're using chocolate that's already sweetened (like milk or white chocolate).
For an intense dark chocolate mousse, you can omit sugar altogether: the full-bodied chocolate flavor will stand on its own. If you like sweeter desserts, you can add 2 to 4 tablespoons of caster sugar, to be incorporated into the egg yolks or whisked with the whites for a sweeter and creamier mousse.
Nutrition
- Carbo: 28.3g
- Total fat: 13.4g
- Saturated fat: 6.9g
- Proteins: 5.7g
- Fibers: 2.4g
- Sugar: 23.5g
- ProPoints: 7
- SmartPoints: 12
