The perfect chocolate mousse, incredibly indulgent with a hint of salt

Dessert
Very Easy
3 h 15 m
213 Kcal

What if we told you that we fell in love with this chocolate mousse? And that it might just be the best chocolate mousse we've ever had! :) Ultra-simple to make, it's light, melt-in-your-mouth and terribly delicious... Very few ingredients, very little preparation time... but a little patience all the same: allow 3 hours for resting. Perfect for three very big appetites or six more reasonable portions. No added sugar, but certainly not lacking in enjoyment ;)

Ingredients

6

Materials

  • 1 electric mixer
  • 3 ramekins
  • spatula

Preparation

Preparation15 min
Waiting time3 hours
  • The perfect chocolate mousse, incredibly indulgent with a hint of salt - Preparation step 1Whisk the egg whites until frothy, add a pinch of salt and whisk again until stiff.
  • The perfect chocolate mousse, incredibly indulgent with a hint of salt - Preparation step 2Melt the dark chocolate and lightly salted butter in a double boiler or in the microwave.
  • The perfect chocolate mousse, incredibly indulgent with a hint of salt - Preparation step 3Add the egg yolk to the chocolate and melted butter mixture.
  • The perfect chocolate mousse, incredibly indulgent with a hint of salt - Preparation step 4Gently fold in the stiffly beaten egg whites using a spatula.
  • The perfect chocolate mousse, incredibly indulgent with a hint of salt - Preparation step 5Pour the chocolate mousse into ramekins. Chill for at least 3 hours.
    *We've been generous here, filling 3 ramekins, but you could just as easily make 6.
  • The perfect chocolate mousse, incredibly indulgent with a hint of salt - Preparation step 6And voilà, the mousses are ready! You can add fleur de sel on top for even more deliciousness!

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FAQ ❓

Which chocolate should you use for a successful chocolate mousse?

Dark baking chocolate melts easily and guarantees a smooth, melt-in-the-mouth texture. Be careful not to use chocolate that is too bitter or too sweet, as this will alter the taste of the mousse (but it also depends on your tastes, so use the chocolate you're used to eating). Here we've used 70% chocolate, which means no added sugar. If you wish to use chocolate with a higher cocoa content and add a little sugar, add it in small quantities and taste before adjusting if necessary.
Lightly salted butter adds a subtly salty touch that brings out the aromas of dark chocolate and makes the mousse melt in the mouth. It's a little twist that makes all the difference, especially when you add a pinch of fleur de sel just before serving!
If you don't have a microwave, you can melt the chocolate and butter in a double boiler, as they will melt more gently and be easier to monitor. It's best to add the lightly salted butter once the chocolate is almost melted, so that it blends in perfectly.
You can also use a microwave if you have one, to melt the chocolate and butter in 20-second increments, stirring between each, to prevent burning.
For perfect egg whites, make sure the bowl is clean and dry. The egg whites should form a bird's beak when the beater is removed. They should then be gently folded into the chocolate mixture, using a spatula.
The egg yolk enriches the mousse, giving it a velvety, creamy texture. It also serves to bind the chocolate mixture with the egg whites, for a more consistent result.
This mousse can be stored in the refrigerator for 2 to 3 days, in verrines or a covered container.
Take the mousses out of the fridge 10 minutes before serving so they regain their full softness.

Nutrition

for 1 serving / for 100 g
Calories: 213Kcal
  • Carbo: 13.9g
  • Total fat: 15.4g
  • Saturated fat: 9.4g
  • Proteins: 3.9g
  • Fibers: 1.8g
  • Sugar: 10.3g
  • ProPoints: 6
  • SmartPoints: 10
Nutritional information for 1 serving (57g)

Cookware

microwave

Attributes

Keep refrigerated
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Questions

Photos of members who cooked this recipe

Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

Comments

Rate this recipe:
5/5, 2 votes