Chocolate only lukewarm
Hot chocolate destroys a part of the foam, completely cold chocolate becomes piecey when mixed. Lauwarm it combines the most evenly.
French Recipe
Mousse au chocolat
Dark chocolate is melted with little butter, combined with egg yolk and gently lifted under stable beaten egg whites. After several hours in the refrigerator, the mousse is airy and firm and hold their shape at the same time.
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 chocolate needs neither gelatine nor a lot of cream. The decisive factor is an aromatic chocolate, clean work while separating the eggs and gently lifting them. The chocolate mass can only be lukewarm: it causes the beaten egg whites to collapse too hot, it becomes too cold and can no longer be mixed evenly.
French Recipes
Recipe
Mousse au chocolat
This French mousse au chocolat gets its airy structure made of protein and its strong taste of dark chocolate.
Ingredients
6 servings
Method
-
1
Melt chocolate
Chop chocolate and melt slowly with the butter over a warm water bath. Do not touch the water. Stir smoothly and let cool to a lukewarm temperature.
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2
Add egg yolks
Stir the egg yolks individually quickly into the lukewarm chocolate. The mixture should remain smooth and must not be hot anymore.
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3
Beating beaten egg whites
Whip the protein and salt in a completely fat-free bowl. As soon as soft tips develop, let the sugar pour slowly and beat to shiny, stable beaten protein.
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4
Approximation of mass
Stir a third of the beaten egg whites more strongly under the chocolate mass. This makes it easier and can then be gently combined with the rest of the beaten egg whites.
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5
Carefully undercut
Put the remaining beaten 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
Cool and serve
Spread mousse over six glasses, cover them and keep them cold for at least 4 hours. If desired, dust them thinly with cocoa just before serving.
Kitchen know-how
Tips for Mousse au chocolat
Use pasteurised eggs
Since the eggs are not completely heated, pasteurized eggs are the safer choice. Store the mousse refrigerated and consume quickly.
Variations
How to adapt this recipe
Stir one tablespoon of very strong, cooled espresso into the melted chocolate. It deepens the cocoa aroma without letting the mousse taste like coffee.
Add half a teaspoon of finely abraded organic orange peel into the lukewarm chocolate mass. 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 per serving 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 needs a little more sugar depending on your preference.
The chocolate was probably already too cold when stirred or came into contact with cold egg yolks. All ingredients should be tempered similarly and the chocolate should still be lukewarm.
Stir in the first part of the beaten egg whites to loosen and lift the rest only until the mixture is even. Long stirring pushes out the enclosed air.
Because of the eggs, the mousse should be kept well covered in the refrigerator and eaten within 24 hours. Use only pasteurised eggs for risk groups.
Technically, it can be frozen, but the structure can lose water when thawing. Freshly cooled, the consistency is much finer and airier.
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