The perfect chocolate mousse, ultra gourmet with a hint of salt
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 large gourmets or six more reasonable portions. No added sugar, but clearly not without pleasure ;)
Ingredients
Materials
- 1 electric mixer
- 3 ramekins
- spatula
Preparation
Whisk the egg whites until frothy, add a pinch of salt and whisk again until stiff.
Melt the dark chocolate and semi salted butter in a water bath or in the microwave.
Add the egg yolk to the chocolate and melted butter mixture.
Gently fold in the stiffly beaten egg whites using a spatula.
Pour 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.
And voilà, the mousses are ready! You can add fleur de sel on top for even more deliciousness!
Observations
Which chocolate to use for a successful chocolate mousse?
Dark pastry chocolate melts easily and guarantees a smooth, melt-in-the-mouth texture. Be careful not to use a chocolate that is too bitter or too sweet, which 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 add a chocolate with a higher cocoa content and a little sugar, add the latter in small quantities and taste before adjusting if necessary.
Why add semi-salted butter to chocolate mousse?
Semi-salted butter adds a subtly salty touch that reveals 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!
Should I melt the chocolate in a bain-marie or in the microwave?
If you don't have a microwave, you can melt the chocolate and butter in a water bath, as they will melt more gently and be easier to monitor. It's best to add the semi-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.
How to make stiff egg whites?
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.
What is the purpose of the egg yolk in this chocolate mousse?
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 homogeneous result.
How to store homemade chocolate mousse?
This mousse can be stored in the refrigerator for 2 to 3 days, in verrines or a covered container.
Take the mousse out of the fridge 10 minutes before serving, so that it regains all its softness.
Nutrition
- Carbo: 13.3g
- Total fat: 18g
- Saturated fat: 9.8g
- Proteins: 6.3g
- Fibers: 1.7g
- Sugar: 9.9g
- ProPoints: 7
- SmartPoints: 11
Cookware
Attributes
PetitChef_Official
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