Lukewarm chocolate
Hot chocolate destroys part of the foam, completely cooled chocolate becomes lumpy when mixed. Lukewarm, it bonds most evenly.
French Recipe
Mousse au chocolat
Melted with a little butter, bound with egg yolks and carefully lifted under stable egg whites. After several hours in the fridge, the mousse is both airy and cut-proof.
Total time
4 hr 30 min
Calories
310 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Airy chocolate mousse with few ingredients
A classic mousse au chocolat does not need gelatin or much cream. Crucial are aromatic chocolate, clean work when separating the eggs and careful adding. The chocolate mass must only be lukewarm: it makes the egg whites collapse when it is too hot, it becomes too cold and cannot be mixed evenly.
French Recipes
Recipe
Mousse au chocolat
This French mousse au chocolat has an airy structure made of whipped protein and a strong dark chocolate flavour.
Ingredients
6 servings
Method
-
1
Melting chocolate
Chop the chocolate and melt slowly together with the butter over a warm water bath. Do not let the bowl touch the water. Stir until smooth and cool to lukewarm temperature.
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2
Egg yolks
Stir the yolks into the lukewarm chocolate, leaving the mixture smooth and not hot.
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3
Beat the egg whites
Beat the protein and salt in a completely non-fat bowl. As soon as soft peaks are formed, slowly pour in the sugar and whisk to a shiny, stable protein.
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4
Adapt mass
Stir a third of the egg whites more vigorously into the chocolate mixture, making it lighter and then more gently joining with the rest of the egg whites.
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5
Gently fold in
Fold in the remaining egg whites in two portions with a dough scraper. Work from bottom to top and stop as soon as no large white streaks are visible.
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6
Chill and serve
Divide the mousse between six glasses, cover and chill for at least 4 hours. If desired, dust thinly with cocoa powder before serving.
Kitchen know-how
Tips for Mousse au chocolat
Use pasteurized eggs
Since the eggs are not completely heated, pasteurized eggs are the safer choice. Always store the mousse in a cool place and consume it quickly.
Variations
How to adapt this recipe
Stir a tablespoon of very strong, cooled espresso into the melted chocolate. It deepens the cocoa flavour without making the mousse taste like coffee.
Add half a teaspoon of finely grated organic orange zest to the lukewarm chocolate mixture. Do not add large amounts of juice as additional liquid can change the structure.
Nutrition per serving
310kcal
24.0 gCarbohydrates
7.0 gProtein
21.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Mousse au chocolat
Dark chocolate with 65 to 70 percent cocoa gives a strong, balanced taste. Very bitter chocolate requires a little more sugar depending on your preference.
The chocolate was probably already too cold or came into contact with cold egg yolks when stirred in. All ingredients should be similarly tempered and the chocolate should still be lukewarm.
Stir in the first part of the egg whites to loosen and fold in the rest only until the mixture is even. Stir for a long time to push the trapped air out.
Because of the eggs, the mousse should be kept well covered in the fridge and eaten within 24 hours. For risk groups, use only pasteurized eggs.
Technically, it can be frozen, but the structure can lose water when defrosted. Freshly cooled, the consistency is much finer and airier.
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