Crash Test : laquelle de ces 3 mousses au chocolat est la meilleure ?

Ingredients

• 300 g Dark Chocolate (66% cocoa, high quality, melt and divide into three 100 g portions)
• 120 ml Aquafaba (Liquid from one 400 g can of chickpeas, reserve before draining beans)
• 60 g Granulated Sugar (Divided equally (20 g per mousse) and added gradually while whipping)
• 200 ml Heavy Cream (30% fat, chilled before whipping)
• 1 pinch Fleur de Sel (Adds a subtle salty contrast, used in each mousse)
• 5 ml Vanilla Extract (Approximately 1 teaspoon, divided equally)
• 3 large Egg Whites (Separated from yolks, room temperature, whipped to stiff peaks)
• 3 large Egg Yolks (Added to the classic mousse with butter)
• 30 g Unsalted Butter (Melted, folded into the classic mousse)

Instructions

1. Melt the Chocolate

   Place 300 g dark chocolate in a heatproof bowl over a saucepan of simmering water (bain‑marie) and stir until fully melted.

   Time: PT5M

2. Cool the Chocolate

   Remove the bowl from heat and let the chocolate sit until it reaches room temperature (still fluid but not hot).

   Time: PT5M

3. Prepare Aquafaba Base

   Pour 120 ml aquafaba into a clean mixing bowl and whisk on high speed until stiff peaks form. Gradually add 20 g sugar while continuing to whisk.

   Time: PT8M

4. Prepare Whipped‑Cream Base

   Chill a mixing bowl and whisk attachments. Add 200 ml heavy cream, 20 g sugar, a pinch of fleur de sel, and 1 tsp vanilla extract. Whisk until soft peaks form.

   Time: PT5M

5. Prepare Egg‑White Base

   Separate 3 egg whites from yolks. Whisk the whites on high speed until foamy, then add 20 g sugar gradually and continue whisking until stiff peaks form.

   Time: PT5M

6. Combine Chocolate with Aquafaba

   Spoon 100 g cooled chocolate into the aquafaba bowl, add a few drops of vanilla if desired, and fold gently with a spatula until just incorporated.

   Time: PT2M

7. Combine Chocolate with Whipped Cream

   Add 100 g cooled chocolate to the whipped‑cream bowl, a pinch of fleur de sel, and a few drops of vanilla. Fold gently until smooth.

   Time: PT2M

8. Combine Chocolate with Egg Base

   In a separate bowl, whisk together the 3 egg yolks with 30 g melted butter until smooth. Add 100 g cooled chocolate, a pinch of fleur de sel, and vanilla. Fold in the whipped egg whites gently until uniform.

   Time: PT3M

9. Portion and Chill

   Divide each mousse into two ramekins (total six). Cover with plastic wrap and refrigerate for at least 1 hour to set.

   Time: PT1H

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

22 g

Fat

16 g

Fiber

2 g