Mousse au chocolat
Mousse légère et intense au chocolat noir, aux blancs d'œufs montés en neige.
Portions
Ingrédients
Nutrition
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Étapes
Melt the chocolate
Put the chocolate and butter in a heatproof bowl set over a pan with a few centimeters of barely simmering water on low heat; the bowl should not touch the water. Stir until smooth, then remove from the heat and let cool for 5 minutes.
- 200 g dark chocolate
- 30 g butter
- about 3 cm depth water
✅ C'est prêt quand : chocolate and butter are fully melted, smooth and glossy, with no lumps
Add the yolks
Stir the egg yolks into the cooled chocolate one at a time, mixing well after each addition, until the mixture is thick and glossy.
- 6 yolks egg yolks
✅ C'est prêt quand : mixture is thick, smooth and glossy with no streaks of yolk
Whisk the whites
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Fold together
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Chill
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Serve
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Melt the chocolate
Put the chocolate and butter in a heatproof bowl set over a pan with a few centimeters of barely simmering water on low heat; the bowl should not touch the water. Stir until smooth, then remove from the heat and let cool for 5 minutes.
- 200 g dark chocolate
- 30 g butter
- about 3 cm depth water
✅ C'est prêt quand : chocolate and butter are fully melted, smooth and glossy, with no lumps
Add the yolks
Stir the egg yolks into the cooled chocolate one at a time, mixing well after each addition, until the mixture is thick and glossy.
- 6 yolks egg yolks
✅ C'est prêt quand : mixture is thick, smooth and glossy with no streaks of yolk
Whisk the whites
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fold together
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Chill
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Serve
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The Story Behind the Dish
Chocolate mousse appeared in French cookbooks in the 18th century, when chocolate was still a luxury for the aristocracy. Whipped egg whites, a French specialty, turned dense chocolate creams into something light and airy.
By the 20th century it had become the great family dessert of France, made at home for birthdays and Sunday lunches, and a fixture on every bistro menu.
⭐ Why It's Famous
With only four main ingredients, it delivers pure, intense chocolate in a texture as light as a cloud.
💡 Fun Fact
The painter Henri de Toulouse-Lautrec, a keen cook, is said to have called his chocolate mousse 'mayonnaise de chocolat', chocolate mayonnaise.
Paris
48.86°N, 2.35°E
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