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dark chocolate mousse recipe
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5 from 2 votes

Mousse au Chocolat - French Chocolate Mousse

This chic dessert Mousse au Chocolat (or French Dark Chocolate Mousse) is surprisingly fuss-free, made with only 4 simple ingredients, ready in 20 minutes, and no baking is required.
Prep Time20 minutes
Total Time20 minutes
Course: Dessert
Cuisine: French
Diet: Gluten Free, Low Salt, Vegetarian
Servings: 4 people
Calories: 405kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 Kitchen Aid stand mixer
  • 1 Rubber spatula

Ingredients

Chocolate Mousse

  • 7 egg whites (medium sized eggs)
  • 40 g granulated (caster) sugar
  • ¼ tablespoon lemon juice
  • 170 g dark chocolate (good quality 60-70% dark chocolate, roughly chopped)

Topping

  • 4 passion fruit (medium sized, ripe)
  • 8-10 raspberries
US Customary - Metric

Instructions

  • Melt the chocolate using the bain-marie method (place the chocolates in a heat-resistant bowl which you will set over a pan of simmering water. Do not allow the base of the bowl to touch the water).
  • Whisk the egg whites and lemon juice in a large bowl until they form soft peaks.
  • Add the sugar and continue to whisk until firm peaks form. (Don't whisk after this stage – the egg whites will start to collapse and make a runny liquid, and you'll lose all the air that you whisked in.)
  • When the chocolate has melted, remove the bowl from the heat.
  • Fold ⅓ of the egg whites into the hot chocolate quickly with a silicone spatula until nicely combined. (If you add the egg whites in slowly, their cold temperature can make the hot chocolate solidify and result in a lumpy mousse.)
  • Fold the other ⅓ of the egg whites and then the remaining egg whites into the chocolate mixture until all of the egg white has been completely mixed with the chocolate. (Try not to over-mix at this stage as you'll knock out the air bubbles.)
  • Place the mousse mixture into four glasses. Do not panic, it is normal for the mousse to feel a bit runny at this stage. Let it chill in the fridge for 3 hours.
  • Top each portion of mousse with 1 passion fruit pulp and 2-3 raspberries.

Notes

  • Take the eggs out of the fridge for at least an hour before using them. Cold eggs harden the melted chocolate and change the texture of your dark chocolate mousse.
  • The firmness of the egg whites is very important because the beaten egg whites are what will give the mousse the desired light and airy texture. 
  • Add the egg whites into the chocolate very delicately and gradually. 
  • Here in this recipe, chocolate is the star of the show so it is important to choose top-quality chocolate. 

Nutrition

Calories: 405kcal | Carbohydrates: 50g | Protein: 11g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 120mg | Potassium: 692mg | Fiber: 14g | Sugar: 30g | Vitamin A: 1099IU | Vitamin C: 27mg | Calcium: 46mg | Iron: 6mg