Chocolate mousse without cream
Chocolate mousse without cream is a easy French recipe that serves 4. 250 calories per serving. Recipe by Norbert Tarayre on YouTube.
Prep: 20 min | Cook: 10 min | Total: 2 hrs 40 min
Cost: $5.80 total, $1.45 per serving
Ingredients
- 200 g 70% cocoa dark chocolate (cut into pieces for even melting)
- 4 units Eggs (fresh, at room temperature)
- 1 pinch Fleur de sel (to enhance flavor)
- 50 g Dark chocolate for topping (melted and allowed to cool slightly before drizzling)
Instructions
Melt the chocolate
Place the cut dark chocolate pieces in the bain‑marie bowl and melt over low heat, stirring regularly.
Time: PT5M
Separate yolks and whites
Separate the yolks from the whites of the 4 eggs, making sure no trace of yolk remains in the whites.
Time: PT5M
Mix yolks with melted chocolate
Incorporate the egg yolks into the melted chocolate and stir until a smooth consistency is achieved.
Time: PT2M
Whip the egg whites
Add a pinch of fleur de sel to the egg whites and whisk until stiff peaks form.
Time: PT5M
Fold the whites into the mousse
Add the meringue to the chocolate‑yolk mixture in two portions, lifting the mass with the spatula to retain the air.
Time: PT3M
Divide the mousse
Pour the mousse into serving glasses or a large bowl, smooth the top with the spatula.
Time: PT2M
Chill
Place the mousse in the refrigerator for at least 2 hours to set.
Time: PT2H
Prepare the crunchy topping (optional)
Melt the topping chocolate, let it cool slightly then drizzle it over the mousse. The chocolate will harden into a crunchy layer.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: vegetarian, gluten free, lactose free, low-carb, low-calorie
Allergens: eggs, chocolate
Ingredient Substitutions
- Instead of 70% cocoa dark chocolate: milk chocolate, white chocolate
- Instead of Eggs: pasteurized eggs
- Instead of Fleur de sel: sea salt
- Instead of Dark chocolate for topping: milk chocolate
Equipment Needed
- Bain‑marie (pot + heat‑proof bowl)
- Whisk
- Stainless steel or glass bowl
- Silicone spatula
- Serving glasses or ramekins
- Kitchen scale
Critical Steps — Do Not Skip
- Melt the chocolate without burning
- Separate whites from yolks without contamination
- Whip the whites to stiff peaks
- Fold the whites gently to keep them from deflating
Chef Tips from the Video
- Use dark chocolate with at least 70 % cocoa for an intense flavor
- Separate the eggs before melting the chocolate to save time
- For an even crunchier topping, sprinkle the mousse with small chocolate shards before drizzling
Troubleshooting
Whites do not form stiff peaks
Make sure the bowl and whisk are perfectly clean and dry; add a small pinch of salt or cream of tartar.
Chocolate separates or becomes grainy
Remove the bowl from heat immediately, add the yolks off the heat and stir quickly; if needed, add a tablespoon of hot water.
Mousse remains liquid after chilling
Check that the whites were whipped to stiff peaks and that the chocolate was not too hot when incorporated.
Storage
Refrigerator: Keep in the refrigerator 2‑3 days in an airtight container
Freezer: Not recommended, texture becomes grainy
Room temperature: Do not leave at room temperature more than 2 hours
Make-Ahead Tips
- Prepare the mousse the day before and keep it refrigerated
- The topping can be added just before serving to retain crunch
Last updated: September 6, 2026
