Light chocolate mousse with whipped cream and egg whites

Ingredients

• 150 g 70% cocoa dark chocolate (cut into pieces)
• 20 g Unsalted butter (cut into small dice)
• 33 cl Heavy cream (full‑fat liquid cream) (well chilled)
• 30 g Icing sugar (sift)
• 2 Eggs (separate whites from yolks, use only the whites)
• 1 pinch Pinch of salt (optional, to enhance the chocolate flavor)

Instructions

1. Separate whites from yolks

   Crack the eggs and carefully separate the whites from the yolks making sure no trace of yolk falls into the whites.

   Time: PT5M

2. Melt the chocolate with the butter

   Place the heat‑proof bowl over a pot of simmering water (bain‑marie). Add the chopped chocolate and butter, let melt while gently stirring until you obtain a smooth mixture.

   Time: PT5M

3. Whip the cream into whipped cream

   In a very cold bowl, pour the heavy cream. Start whisking at medium speed, then increase. When the cream begins to thicken, add the sifted icing sugar and continue until you obtain a firm whipped cream.

   Time: PT5M

4. Whip the egg whites to stiff peaks

   In another perfectly clean and dry bowl, whisk the egg whites with a pinch of salt until you obtain firm and glossy peaks.

   Time: PT5M

5. Fold the whites into the chocolate

   Remove the bowl from the bain‑marie. With a spatula, fold the whipped egg whites into the melted chocolate in three portions: add a third, mix gently, then repeat. Work by lifting the mass rather than stirring vigorously.

   Time: PT5M

6. Fold in the whipped cream

   Add the whipped cream to the chocolate‑whites mixture in two portions, gently folding with the spatula. Alternate the folding direction with each addition to preserve the aeration.

   Time: PT5M

7. Divide the mousse into glasses

   Pour the mousse into 4 glasses using a spoon or a piping bag. Smooth the top with the back of a spoon.

   Time: PT5M

8. Refrigerate before serving

   Place the glasses in the refrigerator for at least 1 hour so the mousse sets well.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of 70% cocoa dark chocolate: milk chocolate, white chocolate
• Instead of Unsalted butter: margarine
• Instead of Heavy cream (full‑fat liquid cream): 35% whipping cream
• Instead of Icing sugar: very fine granulated sugar
• Instead of Eggs: rehydrated powdered egg whites

Equipment Needed

• Saucepan
• Heat‑proof bowl (for bain‑marie)
• Electric whisk or stand mixer
• Silicone spatula
• Kitchen scale
• Glasses or small glasses (4)
• Piping bag (optional) (optional)

Critical Steps — Do Not Skip

• Separate whites from yolks
• Melt the chocolate with the butter
• Fold the whites into the chocolate
• Fold in the whipped cream

Chef Tips from the Video

• Use good quality chocolate (minimum 70% cocoa) for a rich flavor.
• Cool the bowl and whisk in the freezer before whipping the cream: this ensures a faster rise.
• Dust with cocoa powder or chocolate shavings just before serving for a decorative touch.

Troubleshooting

Storage

Refrigerator: Keep chilled in an airtight container: up to 2 days.

Freezer: Not recommended; texture degrades.

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

Make-Ahead Tips

• The mousse can be prepared the day before and kept refrigerated.
• Prepare the whipped cream and egg whites separately, then assemble just before serving for optimal texture.