Please have your spoon ready! What could be easier and more comforting than a great chocolate mousse? The spoon sticking out of the mousse reveals its airy texture. The delicate chocolaty mousse melts on the tongue, all your senses are excited- that would be perfectly understandable. Do you have eggs? Do you have chocolate? Just add salted butter and sugar, and you can make this chocolate mousse as simple as that! Just give it a shot at this easy recipe!
Table of Contents
Ingredients list for the chocolate mousse
for 5/6 people:
- 7 ounces (200g) of chopped dark chocolate
- 1/2 cup (100g) of caster sugar
- 1 ounce (30g) of salted butter
- 4/5 cup (20cl) sour cream 30% fat
- 3 eggs
Directions
1. Put the sugar in a saucepan and melt it slowly. Raise the temperature to caramelize and rotate the pan to make an even caramel and better distribute the heat. When the caramel is golden brown, remove from the heat, add butter and cream, return to the heat, and continue cooking over low heat, stirring, until you get a homogeneous and smooth caramel.
Note that when you add the cream, caramel will set (a beautiful hot-cold effect). Don’t worry, when heating the preparation, everything will get back in order.
2. Remove the caramel from the heat, then add the chocolate, stir until you get a smooth mixture.
3. Separate the egg whites from the yolks. Add yolks to the chocolate-caramel mixture.
4. Beat the egg whites until stiff with a pinch of salt and add them gently to the caramel-chocolate mix. Pour into small ramekins and refrigerate for at least 4 hours, most preferably overnight.
Photo credit: © Eatwell101.com
The secrets of a successful chocolate mousse
Above all, make sure all ingredients are at the same temperature. If your melted chocolate is too hot and the egg yolks (or cream, according to the recipe you use) are cold, the chocolate may change in texture and lose its fluidity. It can even become hard and difficult to handle.
To avoid these drawbacks, get cold ingredients out of the fridge in advance (except your cream if you mount it as whipped cream) and make sure the melted chocolate is tepid at most.
Beat the egg whites firm enough, then pour them very gently into the preparation so that lifting the dough does not “break”.
Pour into a mold or presentation in small individual pots and place in the refrigerator. The foam must have time to take. Allow at least 4 hours. Please note that your chocolate mousse contains raw eggs, so eat it the same day or the next day at the most.
Photo credit: © Eatwell101.com
Chocolate Mousse Recipe
by eatwell101
Yield: 5 servings
Prep Time: 20 min
Cook Time: 0 min
Ingredients
- 7 ounces (200g) of chopped dark chocolate
- 1/2 cup (100g) of caster sugar
- 1 ounce (30g) of salted butter
- 4/5 cup (20cl) sour cream 30% fat
- 3 eggs
Instructions
- Put the sugar in a saucepan and melt it slowly. Raise the temperature to caramelize and rotate the pan to make an even caramel and better distribute the heat. When the caramel is golden brown, remove from the heat, add butter and cream, return to the heat, and continue cooking over low heat, stirring, until you get a homogeneous and smooth caramel.
- Note that when you add the cream, caramel will set (a beautiful hot-cold effect). Don’t worry, when heating the preparation, everything will get back in order.
- Remove the caramel from the heat, then add the chocolate, stir until you get a smooth mixture.
- Separate the egg whites from the yolks. Add yolks to the chocolate-caramel mixture.
- Beat the egg whites until stiff with a pinch of salt and add them gently to the caramel-chocolate mix. Pour into small ramekins and refrigerate for at least 4 hours, most preferably overnight
Did you make this recipe?
Tag @eatwell101
on Instagram and hashtag it #eatwell101.
This post may contain affiliate links. Please read our disclosure for more info.
