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RECIPE
7 INGREDIENTS 8 STEPS 2hr 20min

Classic Mousse au Chocolat

A more adult Easter treat than chocolate eggs or bunnies, a classic Mousse au Chocolat that uses a combination of milk and dark chocolate, with the latter toning down the saccharine sugariness of the dessert with a signature cocoa-scented bitterness.
Classic Mousse au Chocolat Recipe | SideChef
A more adult Easter treat than chocolate eggs or bunnies, a classic Mousse au Chocolat that uses a combination of milk and dark chocolate, with the latter toning down the saccharine sugariness of the dessert with a signature cocoa-scented bitterness.
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
2hr 20min
Total Time
20min
Active Time
$4.23
Cost Per Serving

Ingredients

Servings
4
US / METRIC
3/4 cup
Cold Heavy Cream
6
Large Eggs , separated
4 egg yolks plus 2 egg whites needed
1/4 cup
Espresso , room temperature
1 pinch
1/2 cup
reserve a block for grating
1/3 cup
reserve a block for grating
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Nutrition Per Serving

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CALORIES
556
FAT
38.9 g
PROTEIN
13.5 g
CARBS
37.3 g

Author's Notes

Serves 4-6.

Cooking Instructions

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Step 1
Beat Heavy Cream (1/2 cup) in a chilled glass or ceramic bowl until stiff peaks form. Cover and refrigerate until needed.
Step 2
Combine the Large Eggs (4) with the Espresso (1/4 cup) , Salt (1 pinch) , and Caster Sugar (2 Tbsp) in a heatproof bowl. Set the bowl over a saucepan of gently simmering water, making sure the base of the bowl doesn’t touch the water. For about a minute, whisk the mixture constantly until it's lighter in color and doubled in volume.
Step 3
Remove the bowl from the heat and break in the Milk Chocolate (1/2 cup) and Dark Chocolate (1/3 cup) . Whisk until the chocolate has melted and leave to sit, whisking occasionally, until the mixture reaches room temperature.
Step 4
Using an electric mixer at medium speed, beat the Large Eggs (2) until foamy.
Step 5
With the beater running, gradually add in the remaining Caster Sugar (1 Tbsp) . Set the beater to high and beat until stiff peaks form.
Step 6
Working in two batches, use a spatula to fold the egg whites into the chocolate mixture. Blend half of the whipped cream into the chocolate mixture.
Step 7
Divide the mousse between 4-6 ramekins or small dessert dishes. Refrigerate the mousse until firm – usually about 2-3 hours.
Step 8
Prior to serving, whisk the remaining Heavy Cream (3 1/2 Tbsp) to soft peaks and top each mousse with a dollop. Use a fine grater to grate over the reserved chocolate blocks and serve the mousse.
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Nutrition Per Serving
Calories
556
% Daily Value*
Fat
38.9 g
50%
Saturated Fat
22.2 g
111%
Trans Fat
0.0 g
--
Cholesterol
383.0 mg
128%
Carbohydrates
37.3 g
14%
Fiber
2.6 g
9%
Sugars
28.8 g
--
Protein
13.5 g
27%
Sodium
142.4 mg
6%
Vitamin D
--
--
Calcium
150.6 mg
12%
Iron
3.2 mg
18%
Potassium
256.4 mg
5%
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