Mousse au Chocolat - French Chocolate Mousse
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5.0
6 reviews
Excellent
Mousse au Chocolat - French Chocolate Mousse
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This chic dessert Mousse au Chocolat (or French Dark Chocolate Mousse) is surprisingly fuss-free, made with only 4 simple ingredients, ready in 20 minutes, and no baking is required.
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Ingredients
Chocolate Mousse
- 7 egg whites (medium sized eggs)
- 40 g granulated (caster) sugar
- ¼ tablespoon lemon juice
- 170 g dark chocolate (good quality 60-70% dark chocolate, roughly chopped)
Topping
- 4 passion fruit (medium sized, ripe)
- 8-10 raspberries
Instructions
- Melt the chocolate using the bain-marie method (place the chocolates in a heat-resistant bowl which you will set over a pan of simmering water. Do not allow the base of the bowl to touch the water).
- Whisk the egg whites and lemon juice in a large bowl until they form soft peaks.
- Add the sugar and continue to whisk until firm peaks form. (Don't whisk after this stage – the egg whites will start to collapse and make a runny liquid, and you'll lose all the air that you whisked in.)
- When the chocolate has melted, remove the bowl from the heat.
- Fold ⅓ of the egg whites into the hot chocolate quickly with a silicone spatula until nicely combined. (If you add the egg whites in slowly, their cold temperature can make the hot chocolate solidify and result in a lumpy mousse.)
- Fold the other ⅓ of the egg whites and then the remaining egg whites into the chocolate mixture until all of the egg white has been completely mixed with the chocolate. (Try not to over-mix at this stage as you'll knock out the air bubbles.)
- Place the mousse mixture into four glasses. Do not panic, it is normal for the mousse to feel a bit runny at this stage. Let it chill in the fridge for 3 hours.
- Top each portion of mousse with 1 passion fruit pulp and 2-3 raspberries.
Equipments used:
Notes
- Take the eggs out of the fridge for at least an hour before using them. Cold eggs harden the melted chocolate and change the texture of your dark chocolate mousse.
- The firmness of the egg whites is very important because the beaten egg whites are what will give the mousse the desired light and airy texture.
- Add the egg whites into the chocolate very delicately and gradually.
- Here in this recipe, chocolate is the star of the show so it is important to choose top-quality chocolate.
Nutrition Information
Show Details
Calories
405kcal
(20%)
Carbohydrates
50g
(17%)
Protein
11g
(22%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
1mg
(0%)
Sodium
120mg
(5%)
Potassium
692mg
(20%)
Fiber
14g
(56%)
Sugar
30g
(60%)
Vitamin A
1099IU
(22%)
Vitamin C
27mg
(30%)
Calcium
46mg
(5%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 120mg | 5% |
| Potassium | 692mg | 15% |
| Fiber | 14g | 56% |
| Sugar | 30g | 60% |
| Vitamin A | 1099IU | 22% |
| Vitamin C | 27mg | 30% |
| Calcium | 46mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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