Easy Chocolate Mousse
User Reviews
5
Easy Chocolate Mousse
Description
The recipe begins by gently melting dark chocolate over simmering water, carefully controlling the heat to preserve texture and flavor. Vanilla extract is added for aromatic depth. Egg whites are whisked to stiff peaks with caster sugar added gradually to stabilize the foam. Separately, heavy cream is whipped until stiff. A small portion of whipped egg whites is folded into the melted chocolate to lighten it, then the mixture is folded back into the remaining egg whites, followed by gently folding in the whipped cream. This technique creates a light mousse with volume and silkiness. The mousse is portioned into small containers and chilled for at least two hours to set, with overnight refrigeration preferred for best texture. The preparation avoids stirring to maintain fluffiness and ensures the melted chocolate cools slightly before adding to the eggs to prevent cooking them. Serving sizes are small due to the mousse's richness, and it can be presented in ramekins, cups, or even glasses for effect.
Ingredients
- 150 g chocolate Dark
- 1 teaspoon vanilla extract
- 3 egg white
- 50 g caster sugar
- 100 ml heavy cream double
Instructions
- Break 150 g Chocolate into chunks and put into a glass bowl over a pan of water. Simmer the water so that the chocolate melts. Take off the heat and stir in 1 teaspoon Vanilla extract.
- Add 3 Egg white to a large mixing bowl. Whisk until stiff and peaks form when the whisk is removed. Add half of the 50 g Caster sugar and mix. Add the remaining sugar and mix again.
- In a separate bowl add 100 ml Double (heavy) cream. Whisk until smooth and stiff.
- Add a spoonful of the whisked egg to the melted chocolate and gently fold it in.
- Add the folded chocolate mixture to the remaining egg white and fold it all together.
- Add the whipped cream and gently fold in.
- Divide between ramekins or small cups and refrigerate for 2 hours.
Notes
- Use gentle simmering water to melt chocolate gradually without overheating or separating it.
- This recipe is a good way to use up leftover egg whites from other preparations.
- Let the mousse chill for at least 2 hours, overnight for best texture.
- Ensure the chocolate has cooled slightly before folding into egg whites to avoid cooking them.
- Use folding motions rather than stirring to keep the mousse light and airy.
- Serve in small portions such as ramekins, cups, or glasses due to the mousse’s intensity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 248kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 20mg | 7% |
| Sodium | 35mg | 1% |
| Potassium | 220mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 256IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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