Fluffy Mousse au Chocolat
French Fluffy Mousse au Chocolat
If chocolate is like fruit to you, then you’ll love this original French fluffy Mousse au Chocolat!
Are you up for chocolate?
Sometimes you just need food for your soul or to beat stress. What could be better than chocolate?
We always have chocolate in our house, and I prefer a bar with whole nuts or chilli. I am open to everything and like to try out new varieties.
In contrast to my husband, he loves the classic – milk chocolate or just the classic chocolate mousse. But what is classic?
I learned that there are at least 500 varieties… I love this recipe here, the mousse is full of chocolate flavour, but not too heavy because it’s made without butter.
I found it in a cookbook by Christian Rach, a famous German chef and TV cook.
So get to the bowls and quickly make a delicious mousse! And best of all, you only need 4 ingredients! The result is so light and fluffy, you’ll love this French dessert!
Ingredients you need
You need these ingredients to make your Mousse au Chocolat.
Mousse au chocolat
A fluffy, light variation of Mousse au Chocolat. And you should always remember: A life without chocolate? Possible, but meaningless!
Ingredients
- 6.4 ounces (180 g) couverture (70 % cacao percentage), coarsely chopped *
- 2.8 ounces (80 g) couverture (50 % cacao percentage), coarsely chopped *
- 23 ounces (680 ml) cream, whipped **
- 1 egg
- 3 egg yolks
- 30 g sugar
- Some grated chocolate for decoration
Instructions
- Coarsely chop the couverture and melt it in a bowl over a hot water bath. Stir occasionally.
- Meanwhile, whip the cream until stiff with the whisks of the electric hand mixer (or with the stand mixer). Chill the whipped cream until it is ready for use.
- When the couverture has melted, remove it from the water bath and put aside.
- Beat the egg, egg yolks and sugar over a hot water bath. Either by hand (this can take a while) or with a hand mixer. (See picture)
- Fold the liquid couverture under the egg foam with a whisk. Let the mixture cool down to room temperature. (See picture)
- When the mixture has cooled down, carefully fold the whipped cream into the egg and couverture mixture. (See picture)
- Now pour the mousse completely into a large bowl or portions into small bowls and put it covered into the fridge for at least 4 hours.
- Serve the mousse with chocolate pieces on top - it also tastes great with fresh fruits. ***
Notes
* You can also use regular chocolate.
** I used whipping cream, you can also use heavy cream than the mousse will be a bit heavier.
*** I love it with fresh strawberries or fresh pineapples
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 587Total Fat: 50gSaturated Fat: 30gTrans Fat: 1.3gUnsaturated Fat: 16.4gCholesterol: 219mgSodium: 49mgCarbohydrates: 30gFiber: 2.6gSugar: 25gProtein: 6.7g
Make perfect Mousse au Chocolat
Follow these hints to make the best out of the recipe and enjoy incredible fluffy chocolate mousse.
Step 4
The egg-sugar foam should be really fluffy.
Step 5
Follow the steps shown in the image.
Step 6
Follow the steps shown in the image.
FAQ
Find answers to the most common questions
What's the difference between couverture and chocolate?
According to the Cocoa Ordinance, couverture must contain at least 31 percent high-quality cocoa butter, with chocolate it is 18 percent.
Because couverture contains more fat, it is more liquid after melting and can be processed more evenly.
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