Desserts

Chocolate Mousse

Name: Chocolate Mousse
Total time: 3 h 7 min
Yield: 4 servings
Cuisine: Israeli
Ingredients: 8 oz dark chocolate; 5 eggs separated; Pinch salt

Melted dark chocolate, whipped egg yolks, and whipped egg whites gently folded in; no baking: it sets for hours in the fridge, in glasses or in a pan like a cake.

⏱ 3 hr 7 min

⚖ Pareve 🥬 Vegetarian 🌾 Gluten-free

Versions:Original ⚖ Pareve

👨‍🍳 Method

1
Melt the chocolate in a double boiler, stirring, and let it cool slightly.
Double boiler (bain-marie)
2
Whip the egg yolks, until pale and fluffy.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡The mousse isn't baked: use very fresh eggs that have been kept in the fridge.
3
Add the melted chocolate and mix until even.
4
Whip the egg whites with the salt to stiff peaks.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Whip egg whites in a clean, dry bowl, without a drop of yolk.
5
Fold a third of the egg whites into the chocolate mixture gently. Fold in the rest, just until the mixture is even.
⚙ FoldingSilicone spatula
💡Fold, don't stir: a vigorous motion knocks the air out of the egg whites, and the mousse comes out dense.
💡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.
6
Pour into serving glasses.
7
Refrigerate at least 3 hours, until the mousse sets.
Refrigerator

372calories

11 gprotein

30 gcarbs

23 gfat

● protein 12%● carbs 33%● fat 56%

Per serving (119 g), of 4 servings

💡 Tips🧂 Ingredients in the steps⚙ Techniques and tools🍎 Nutrition🖼 Photo

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⚖ About the ingredients

Dark chocolate: 1 cup = 240 g · 502 kcal per 100 g · More about Dark chocolate →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Salt: 1 tbsp = 18 g · 0 kcal per 100 g · More about Salt →

🔧 Tools needed (5) · 🍳 One cooking vessel

Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Double boiler (bain-marie) · Also works: Microwave (In short bursts; can burn) · Small saucepan (Very low heat; can burn)
Bowl · Also works: Pot (None)
Silicone spatula · Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Hand mixer or Stand mixer or Whisk · one of them

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Parts

Yolks Whipped with Sugar for Mousse (optional): Yolks Whipped with Sugar for Mousse
Crumb Crust (optional): Biscuit Crumb Crust
Cake (optional): Moist Chocolate Cake · No-Bake Cheesecake · One-bowl oil cake · Boston Cream Cake · Babka · Chocolate Cake with Separated Eggs · Tiramisu · Brownies · Roulade · Sponge Cake · Baked Cheesecake · Melted chocolate cake · Muffins · Yeast Swirls · Cream Layer Cake · Basque Cheesecake · Apple Cinnamon Cake · Flourless Pudding Cake · Creamed butter cake · Crepe Cake · Napoleon Cake · Biscuit Cake · Layered Honey Cake (Medovik) · Upside-Down Cake · No-Bake Crumble Cheesecake · Mug Cake · Yeast Cake in a Pan · Madeleines · Clafoutis · Baked Meringue Sheet · Sponge Cake with Whipped Cream and Fruit · Trifle
Ganache (optional): Ganache · Chocolate Butter Glaze

⚙️ What you can change

Possible additions: Eggs · Powdered sugar in the whipped cream · Oil · butter · Vanilla · salt · Whipped heavy cream · In a pan, as a cake (springform pan) · Cocoa powder on top · Coconut on top · Grated chocolate on top · Whipped cream on top · Strawberries on top · Serving (with fresh fruit) · Instant coffee · Egg whites · Hot milk over the chocolate · Mascarpone in the whipped cream · Frozen and unmolded (hours) (6) · Edible flowers on top · Meringue kisses on top · Biscuit crumbs in the bottom of the glasses · Pan lined with biscuits · Strong black coffee · Some of the cream melted with the chocolate (2 tbsp) · Dome: a bowl lined with plastic wrap (diameter in cm) (18–20) · Hazelnuts for the core and garnish · Nutella in the core
Time in the fridge after freezing: 3 hours