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Foxaru
Mousse au Chocolat – plated and served
DessertsVegetarianFrench

Mousse au Chocolat

Airy, intensely chocolatey cream made from just four ingredients, without cream in the original.

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Preparation
25 min
Cook/bake time
–
Total
4 hr 25 min
Difficulty
Medium
Calories
466 kcal
Servings
6
Prep
25 min
Resting
4 hr

Only 25 min of that is hands-on – the rest takes care of itself.

Airy, intensely chocolatey cream made from just four ingredients, without cream in the original. All the lift comes from stiffly beaten egg whites, which is why it is crucial to fold them in gently instead of stirring. Fewer ingredients mean that the quality of the chocolate alone determines the flavor.

Why this works

Melted chocolate is a suspension of sugar and cocoa particles in pure fat. If a drop of water is added, it coats the sugar particles, they stick together, and the mixture suddenly becomes grainy and dull. This is called seizing, and it cannot be reversed. The lift of the mousse, meanwhile, lies solely in the air bubbles of the beaten egg whites. Any vigorous stirring destroys them, which is why they are folded in gently.

Step-by-step instructions

  1. Melt the chocolate

    Melt the chopped chocolate with the butter over a warm water bath and stir occasionally until the mixture is smooth and glossy. Make sure that no drops of water get in, because even the smallest amounts will cause chocolate to clump immediately and become unusable. Let it cool to lukewarm afterwards.

  2. Stir in the egg yolks

    Stir the egg yolks one by one into the lukewarm chocolate mixture. If it is too hot, the egg yolks will curdle, and if it is too cold, the mixture will become stiff and can no longer be stirred. Lukewarm means you can easily hold your finger in it. The mixture will become significantly thicker and glossy.

  3. Whip the egg whites

    Whip the egg whites with the pinch of salt in a clean, grease-free bowl. As soon as they form white peaks, slowly sprinkle in the sugar and continue whipping until the egg whites are glossy and form stiff peaks. A single drop of egg yolk in the egg whites will prevent them from becoming stiff.

  4. Fold in gently

    First, stir a third of the beaten egg whites vigorously into the chocolate mixture to loosen it. Then fold in the rest in two portions with a spatula, working in large movements from the bottom up. Stop as soon as no more white streaks can be seen, as every further movement costs air.

  5. Chill

    Pour the mousse into six glasses or a large bowl and place it in the refrigerator for at least four hours, preferably overnight. It must be completely chilled through to achieve its firm yet airy consistency. Serve it with a dollop of whipped cream and chocolate shavings.

Our best tips

  • Do not let any water get into the chocolate. Even a drop makes the melted mixture grainy and unusable.
  • The chocolate mixture must be lukewarm when the egg yolks are added. This is the most critical point.
  • Use good chocolate. With four ingredients, you can taste the quality uncompromisingly.

Tasty variations

With orange

Stir the zest of an organic orange and 2 tablespoons of Grand Marnier into the chocolate mixture.

With salted caramel

Before chilling, put a spoonful of salted caramel sauce in each glass and layer the mousse on top.

Nutrition facts

Per serving (1 portion)
Calories466 kcal
Protein10 g
Carbohydrates28 g
– of which sugar25 g
Fat34 g
Fiber3 g

Where the 466 kcal come from

per serving
Calculated from the ingredients – how we do it

We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:

  • Reference values per 100 g – for the raw ingredient, exactly as listed.
  • Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
  • Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
  • Anything listed without a quantity – “salt and pepper” – is not counted.

A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.

How we calculate nutrition →

Frequently asked questions

Why is my mousse not airy?

Either the beaten egg whites were not stiff enough or they were stirred in instead of folded in. Both destroy the air structure.

Can I make it without raw egg?

Then you need a different base, such as whipped cream and ganache. However, this results in a denser cream, not a classic mousse.

How long does the mousse keep?

Two to three days in the refrigerator, well covered. Because of the raw egg whites, you should not keep it any longer.

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