Classic chocolate mousse

Ingredients

• 130 g 70% cocoa dark chocolate (good quality, pastry)
• 130 ml Whole liquid cream (30% fat, at room temperature)
• 4 units Eggs (large, fresh, at room temperature)
• 30 g Granulated sugar (fine white sugar)

Instructions

1. Prepare the ingredients

   Weigh the chocolate, measure the cream, separate the whites from the yolks and prepare the sugar.

   Time: PT5M

2. Heat the cream

   Pour the cream into the saucepan and bring to a gentle boil.

   Time: PT5M

   Temperature: 100°C

3. Make the ganache

   Pour the hot cream all at once over the chocolate cut into pieces, then stir vigorously with the spatula until you obtain a smooth and glossy ganache.

   Time: PT2M

4. Cool the ganache

   Let the ganache rest at room temperature until it does not exceed 40 °C.

   Time: PT15M

   Temperature: 25°C

5. Prepare the egg whites

   Pour the egg whites into the bowl of the electric mixer.

   Time: PT2M

6. Whip the egg whites

   Start whisking the whites. As soon as they become foamy, add half the sugar, then continue. Once the whites are well stiff, add the remaining sugar and whisk until you obtain firm peaks but not too hard.

   Time: PT5M

7. Fold in the yolks

   Add the four egg yolks to the whipped whites in one go and whisk a few seconds to fully incorporate them.

   Time: PT1M

8. First ganache-whites mixture

   Pour about one third of the whipped whites into the cooled ganache and gently fold with the rubber spatula until fully incorporated.

   Time: PT3M

9. Fold in the remaining whites

   Add the remaining whipped whites in several batches, lifting the mass with the spatula to avoid deflating them. Stop as soon as there are no more chocolate streaks.

   Time: PT5M

10. Chill

    Divide the mousse into serving glasses, cover and place in the refrigerator for at least 5 hours (ideally overnight).

    Time: PT2M

    Temperature: 4°C

Nutrition Facts

Calories

191

Protein

4 g

Carbohydrates

10 g

Fat

13 g

Fiber

1.3 g

Ingredient Substitutions

• Instead of 70% cocoa dark chocolate: 60% cocoa dark chocolate, cover chocolate
• Instead of Whole liquid cream: Heavy cream
• Instead of Eggs: Chicken eggs
• Instead of Granulated sugar: Powdered sugar (slightly affects texture)

Equipment Needed

• Saucepan
• Silicone spatula
• Mixing bowl
• Electric mixer
• Rubber spatula (spatula)
• Serving glasses
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Melt the chocolate with the hot cream without overheating
• Whip the egg whites to stiff peaks but not too hard
• Fold the whites into the ganache gently to avoid deflating them
• Cool the ganache to below 40 °C before adding the whites

Chef Tips from the Video

• For an even more intense flavor, add a teaspoon of vanilla extract or a pinch of sea salt to the ganache.
• Lightly dust with cocoa powder or chocolate shavings just before serving.

Troubleshooting

Storage

Refrigerator: Keep the chocolate mousse glasses for 3 to 4 days in the refrigerator.

Freezer: Can be frozen for up to 1 month in an airtight container, then thawed in the refrigerator before serving.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the mousse the day before and keep it chilled overnight for optimal texture.
• The serving glasses can be covered with plastic wrap to prevent refrigerator odors from seeping in.