🍫 Mousse au chocolat
Mousse au chocolat is a classic French dessert of melted dark chocolate folded with whipped egg whites and lightly whipped cream, sweetened with a little sugar. Chilled until set, it is airy yet rich and melts on the tongue. It is served in small glasses or ramekins, sometimes with chocolate shavings on top.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g dark chocolate
- 4 eggs, separated
- 150 ml cream
- 40 g sugar
- A pinch of salt
Method
- Melt the chocolate gently over a pan of simmering water and let it cool slightly.
- Stir the egg yolks into the chocolate one at a time.
- Whip the cream to soft peaks.
- Whisk the egg whites with the salt to soft peaks, add the sugar and whisk until glossy.
- Fold the cream, then the egg whites, into the chocolate in batches without knocking out the air.
- Spoon into 6 small glasses and chill for at least 4 hours. Use very fresh eggs, as they are not cooked.
How to make it lighter
- Serve in small glasses of about 80–100 g — the mousse is rich, so a little satisfies.
- Cut the sugar by half: dark chocolate already brings sweetness.
- Top with fresh berries instead of extra cream.
History
Chocolate mousse became a fixture of French home cooking and bistro menus in the 20th century, and it is now one of the most familiar French desserts worldwide. Earlier origins are often claimed but not well documented.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →