Chocolate mousse

Name: Chocolate mousse
Prep time: 44 min
Cook time: 130 min
Total time: 174 min
Yield: 4 Servings
Cuisine: French
Ingredients: 3 pcs Very fresh medium hen eggs with intact shells; 200 ml Cold whipping cream, at least 30% fat; 50 g Unsalted dairy butter; 200 g Dark chocolate, at least 70% cocoa, labelled vegetarian; 50 g Fine sugar, labelled vegan; 30 ml Hot drinking water for the egg yolks

AI-generated

Preparation time44 min

Total time174 min

DifficultyMedium

Instructions

0/6 complete

Step 1Separate 3 pcs very fresh eggs without letting any yolk enter the whites. In a clean, grease-free bowl, beat the whites until the peaks stand; put the yolks in a second large bowl. Wash hands and work surfaces after handling raw eggs.
Step 2In a separate third bowl, whip 200 ml cold cream until it holds its shape and is still smooth. Stop whipping and refrigerate; never beat the cream and egg whites together.
Step 3Break up 200 g dark chocolate and melt with 50 g butter in a bowl over hot, non-boiling water. Keep water out of the chocolate; let the mixture cool to lukewarm while remaining completely fluid.
Step 4Beat the yolks with 30 ml hot water until creamy. Add 50 g sugar and continue until noticeably paler and thickened; judge by the texture rather than the clock alone.
Step 5Fold the still-fluid, lukewarm chocolate mixture into the yolks. Immediately fold in the whites, then the cream, in batches: lift from the bottom of the bowl with a spatula until no pale streaks remain; do not use an electric mixer.
💡 Kitchen tip
Let the melted chocolate cool until lukewarm before folding it into the yolks. A spatula preserves the air in the whites and cream; hot chocolate can scramble the yolks.
Step 6Divide among dessert glasses according to the selected servings, cover and chill for at least 2 hours at 4 °C or below. Take out only the glasses needed about 10 minutes before eating so the mousse is not ice-cold, then serve immediately. Consume within 24 hours because the eggs remain raw; keep the other glasses refrigerated. Unsuitable for pregnant people, young children, older adults and immunocompromised people.

About this recipe

Chocolate mousse is a familiar French dessert with a light texture created by whipped egg whites and cream. This classic version combines dark chocolate, butter, eggs and sugar without gelatin. Melt the chocolate slowly over a warm water bath, then let it cool until only lukewarm before mixing it with the yolks. Fold the airy components in gently with a spatula rather than beating them again. Two hours of refrigeration give the mousse enough structure to spoon into dessert glasses. This version contains raw eggs: use very fresh eggs, keep the dessert at 4 °C or colder and eat it within 24 hours. It is not suitable for people at increased risk from foodborne illness. Four servings are generous; longer chilling makes the mousse firmer. Do not serve ice-cold.

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Dietary label limitations

Vegetarian

Check cheese, baking powder, stock and prepared sauces for rennet, gelatine and other animal ingredients. Vegetarian does not mean vegan or allergen-free.

These dietary labels are guidance only; accuracy, completeness and individual tolerance are not guaranteed. Before preparing or eating the recipe, check every ingredient, current product labels, possible cross-contact and your personal requirements yourself. Confirm suitability only after your own assessment. Liability notice