How long does it take to make Chocolate Mousse?

Cover and refrigerate at least 3 hours.

Step by Step

How to Tell It's Done

• until pale and fluffy
• until even
• until the mixture is even
• until the mousse sets

Tips

• The mousse isn't baked: use very fresh eggs that have been kept in the fridge.
• Whip egg whites in a clean, dry bowl, without a drop of yolk.
• Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.

Common Mistakes

• Fold, don't stir: a vigorous motion knocks the air out of the egg whites, and the mousse comes out dense.

More Ways

• 225 g dark chocolate for 5 separated eggs and a pinch of salt, with no butter and no milk: a dairy-free mousse.
• Fold a quarter of the beaten egg whites into the chocolate, then another quarter, and then everything into the remaining whites, just until the mixture is even.

The full recipe: Chocolate Mousse →

Recipes with Chocolate Mousse

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