A cloud-like, decadent French dessert that melts in your mouth using only 5 simple ingredients.
Quick Summary
| Prep Time | Chill Time | Serves | Difficulty |
|---|---|---|---|
| 15 mins | 4 hours | 4 People | Easy |
Ingredients
- Chocolate: 150g Dark Chocolate (60% to 70% cocoa for best results).
- Butter: 2 tbsp unsalted butter (cubed).
- Eggs: 3 large eggs (separated into yolks and whites).
- Sweetener: 1 tbsp sugar (optional).
- Aromatics: ½ tsp Vanilla extract and a tiny pinch of sea salt.
Veg vs. Non-Veg & Vegan Variations
- Traditional (Non-Veg): Uses whole eggs for that signature airy lift.
- Eggless/Veg Option: Replace eggs with 1 cup of heavy whipping cream. Whip the cream to stiff peaks and fold into the melted chocolate.
- Vegan Twist: Replace eggs with Aquafaba (the liquid from a can of chickpeas). Whip 1/2 cup of aquafaba with a hand mixer until it looks like stiff egg whites. Use coconut oil instead of butter.
Step-by-Step Instructions
- The Melt: Gently melt the chocolate and butter in a heat-proof bowl over a pot of simmering water (Bain-Marie). Once smooth, remove from heat and let it cool for 5 minutes.
- The Yolks: Whisk the egg yolks and vanilla into the cooled chocolate until glossy.
- The Lift: In a separate clean bowl, whisk egg whites and salt until stiff peaks form (they should stay in the bowl when turned upside down).
- The Fold: Gently fold 1/3 of the whites into the chocolate to “loosen” it. Then, fold in the remaining whites very slowly using a spatula. Do not stir, or you will lose the bubbles!
- Setting: Spoon into serving glasses and chill.
Nutrition Profile (Per Serving)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 210 kcal | 5g | 16g | 12g |
- Health Note: Dark chocolate is rich in antioxidants (flavonoids) and magnesium. Using 70% cocoa keeps the sugar content low.
Storage & Reheating
- Fridge: Cover with plastic wrap and store for up to 2 days. The texture is best within the first 24 hours.
- Freezer: You can freeze mousse! It becomes like a rich “semifreddo” ice cream. Store for up to 1 month.
- Serving: Always serve straight from the fridge. Do not reheat, or the air bubbles will collapse and it will turn into a liquid syrup.
Chef’s Corner
- Chef Tip: Ensure your whisk and bowl are bone dry before beating the egg whites. Even one drop of water or oil will prevent the whites from fluffing up.
- Q&A: “Why is my mousse flat?” — A: You likely stirred too hard during the folding process. Use a “cut and fold” motion with a spatula to keep the air trapped.
Did you make this? Share your results at help@aambublog.com or leave a comment below!