Mousse au chocolat
Airy dark chocolate mousse made with eggs
Mousse au chocolat is the dessert French children learn to make with their grandmothers and the one every bistro keeps in a big bowl in the fridge. The classic recipe is only dark chocolate, eggs, a little butter and sugar: the yolks make it rich, the whisked whites make it light and airy. It's made a few hours ahead and served in small glasses or scooped from a shared bowl. This version contains raw eggs, so use very fresh ones and avoid serving it to pregnant women, small babies or anyone unwell. For an egg-free version, see our eggless chocolate mousse. Chef's tip: let the melted chocolate cool until just warm before adding the yolks; adding them to hot chocolate is the common mistake and they scramble.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Method
0/5 doneStep 1: Melt 7 oz dark chocolate (60–70% cocoa) and 1 oz butter in a heatproof bowl over a pan of barely simmering water, stirring, until smooth. Take off the heat and leave for 5 minutes, until just warm to the touch.
5 minStep 2: Stir the yolks from 6 eggs into the chocolate one at a time. It will thicken and turn glossy.
Step 3: In a very clean bowl, whisk the egg whites with 1 pinch salt to soft peaks. Add 1 ⅜ oz caster sugar a spoonful at a time and keep whisking until glossy peaks form that bend over slightly at the tip.
Step 4: Stir a third of the whites into the chocolate to loosen it, then fold in the rest gently in two goes, until no white streaks remain.
Step 5: Spoon into 6 glasses or a serving bowl, cover and chill for at least 4 hours, or overnight, until set. Dust with 1 tsp cocoa powder just before serving.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 8 g
- Carbs
- 23 g
- Fat
- 20 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mousse au chocolat take?
- About 30 minutes in total: 25 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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