Chocolate Mousse
20 min + 6 hrs chill4
A classic French chocolate mousse made with whipped egg whites and cream folded into melted chocolate, light and airy yet rich.
| prepSeparate eggs while cold; let whites come to room temperature while prepping other ingredients | ||||||
| 125 g 70% cocoa chocolate, broken into 1 cm pieces | Melt chocolate & butter, 20 sec bursts | Cool chocolate, pourable | Fold chocolate into cream mixture, max 8 folds | Fold 1/4 egg whites into chocolate, ~10 folds | Fold chocolate into remaining whites, no lumps | Divide into 4 glasses, chill 6 hrs or overnight |
| 10 g unsalted butter | ||||||
| 3 eggs, yolks only (~55 g each) | Whisk egg yolks until uniform | Fold yolks into cream, max 8 folds | ||||
| 120 ml full-fat cream | Whip cream to stiff peaks | |||||
| 40 g caster sugar | Whip egg whites & sugar to firm peaks | |||||
| 3 eggs, whites only (~55 g each) | ||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.