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Mousse au chocolat

Name: Mousse au chocolat
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings
Cuisine: FR
Ingredients: 200 g dark chocolate (60–70% cocoa), chopped; 30 g butter; 6 very fresh eggs, separated; 1 pinch salt; 30 g caster sugar

Photo : Amanda Congiu / Unsplash

20m

Prépa

Cuisson

Portions

Moyen

Difficulté

Mousse légère et intense au chocolat noir, aux blancs d'œufs montés en neige.

#french#dessert#chocolate#no-bake#make-ahead

Portions

Ingrédients

Nutrition

calories330

protein9g

carbs24g

fat23g

fiber3g

Par portion

Étapes

Melt the chocolate

Put the chocolate and butter in a heatproof bowl set over a pan of barely simmering water; the bowl shouldn't touch the water. Stir until smooth. Take it off the heat and let it cool for 5 minutes.

⏱5:00

Add the yolks

Stir the egg yolks into the chocolate one at a time, until the mixture is thick and glossy.

Whisk the whites

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Fold together

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Chill

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Serve

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Melt the chocolate

Put the chocolate and butter in a heatproof bowl set over a pan of barely simmering water; the bowl shouldn't touch the water. Stir until smooth. Take it off the heat and let it cool for 5 minutes.

⏱5:00

Add the yolks

Stir the egg yolks into the chocolate one at a time, until the mixture is thick and glossy.

Whisk the whites

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Fold together

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Chill

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

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History & Culture

The Story Behind the Dish

📍 Paris📅 18th–19th century🍫 FR

Chocolate mousse appeared in French cookbooks in the 18th century, when chocolate was still a luxury for the aristocracy. Whipped egg whites, a French specialty, turned dense chocolate creams into something light and airy.

By the 20th century it had become the great family dessert of France, made at home for birthdays and Sunday lunches, and a fixture on every bistro menu.