Mousse Au Chocolat Ultra Gourmande : La Recette Inratable Recipe

I recently created my take on a Healthy Chocolate Mousse that brings together high-quality dark chocolate, perfectly separated eggs, and luscious cream. The bitter richness of 70% cacao pairs with a subtle touch of vanilla and salt for a surprisingly balanced, indulgent treat that leaves you craving just one more bite.

I just discovered the most amazing way to make a Mousse Au Chocolat Ultra Gourmande. I always wanted to try a recipe that’s both indulgent and a little healthy at the same time, and this one totally fits the bill.

I begin with 200 grams of that superb dark chocolate (70% cacao, so it’s a bit bitter but sooo yummy) and then carefully separate 4 eggs into whites and yolks. Trust me, you gotta be cautious with that step!

I then mix in 30 grams of sugar to balance it out, add a pinch of salt for that extra boost of flavor, and stir in 1 teaspoon of vanilla. To get that ultra creamy texture, I whip up 300 ml of crème liquide entière.

This recipe is easy to follow and fits perfectly whether you’re into Low Carb Chocolate Mousse or just looking for a delicious treat that won’t break your calorie bank. Enjoy discovering every rich and delightful bite!

Why I Like this Recipe

I love this mousse recipe because it makes me feel like a real chocolate genius in the kitchen, even on days when I’m a bit clumsy. First, I adore how the bitter yet yummy dark chocolate really shines through and gives the mousse a deep, rich flavor profile that I just can’t get enough of. Second, the process is fun and satisfying – whisking the egg yolks with sugar and vanilla, then carefully folding in whipped cream and egg whites makes me feel like I’m creating something fancy even though it’s super simple. Third, I really like how light and airy it turns out, which makes every bite feel like a little cloud of chocolatey goodness. Lastly, the entire recipe is pretty forgiving; even if I mess up a step here or there, it still comes out delicious, which puts my mind at ease when I’m experimenting.

Mousse au chocolat facile

So basically, here’s how i whip this up. I start by chopping the chocolate into small pieces then melt it slowly – i usually use the microwave in 20-second bursts or sometimes a water bath if i’m feeling fancy. I let the melted chocolate cool a bit before i move on. Next, in a bowl, i whisk the egg yolks together with the sugar and a teaspoon of vanilla until the mixture turns pale and kinda frothy. After that, i slowly mix in the melted chocolate making sure all those flavors really come together.

Meanwhile, in another clean bowl, i beat the egg whites with a pinch of salt until they form stiff peaks – this part is key, so i try not to get any yolk in there. In a separate bowl, i whip the heavy cream until soft peaks appear. Then comes the tricky part: i gently fold the whipped cream into the chocolate mixture, being careful not to lose its fluffiness. After that, i gently fold in the beaten egg whites until everything is evenly combined and looks super airy.

Finally, i spoon the mousse into serving dishes, cover them up, and let them chill in the fridge for at least 3 hours. Once it’s set, i serve it chilled and enjoy this ultra gourmande treat.

Ingredients

• Dark Chocolate: Bitter yet rich in antioxidants and fibre to deliver intense flavor.
• Egg Yolks: Provide protein, fats and natural richness, enhancing taste and ensuring a creamy texture.
• Egg Whites: Airy and light, they help the mousse rise while adding extra protein naturally.
• Sugar: Sweetens the dessert by adding carbohydrates and balancing flavors for perfection.
• Cream: Supplies rich fats and smooth texture, turning the mousse into a decadent delight.
• Salt: A tiny pinch that heightens all other flavors in the dessert brilliantly.
• Vanilla: Adds a subtle aroma and extra depth that perfectly rounds off the taste.

Ingredient Quantities

• 200 g de chocolat noir (min 70% cacao, sure it’s bitter but yummy)
• 4 oeufs, séparés en blancs et jaunes (fais gaffe à bien les séparer)
• 30 g de sucre en poudre (c’est pas trop, juste pour adoucir un peu)
• 300 ml de crème liquide entière (la crème c’est la vie pour une mousse ultra gourmande)
• Une pincée de sel (ça aide a relever les saveurs, tu verras)
• 1 cuillère à café d’extrait de vanille (enfin, optionnel mais tellement bon)

How to Make this

1. Chop up the chocolate into small pieces and then melt it slowly, either in a microwave in 20-second bursts or over a water bath. Let it cool down a bit.

2. In a bowl, whisk the egg yolks together with the sugar and vanilla extract until the mixture becomes pale and a little frothy.

3. Slowly stir the melted chocolate into the yolk mixture, making sure it’s well combined.

4. In a separate clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.

5. In another bowl, whip the heavy cream until soft peaks appear.

6. Gently fold the whipped cream into the chocolate mixture, careful not to deflate it.

7. Then, very gently, fold in the beaten egg whites until the mixture is uniform and airy.

8. Spoon your mousse into serving dishes, cover them, and let them chill in the fridge for at least 3 hours.

9. Once it’s set, serve chilled and enjoy your ultra gourmande chocolate mousse!

Equipment Needed

1. Knife and cutting board – you’ll need to chop the chocolate into small pieces.
2. Microwave-safe bowl or double boiler set – use for melting the chocolate slowly (if using a water bath, you’ll also need a small pot to heat the water).
3. Mixing bowl – for whisking the egg yolks with sugar and vanilla.
4. Electric mixer or whisk – for beating the egg whites and whipping the heavy cream.
5. Additional clean bowl – to beat the egg whites until stiff peaks form.
6. Another bowl – for whipping the heavy cream until soft peaks appear.
7. Rubber spatula – for gently folding the whipped cream and egg whites into the chocolate mixture.
8. Measuring cups and spoons – to measure out the cream, sugar, vanilla extract, and salt accurately.
9. Serving dishes – to spoon the mousse into before chilling in the fridge.
10. Fridge – to chill the mousse for at least 3 hours until it’s set.

FAQ

Mousse Au Chocolat Ultra Gourmande : La Recette Inratable Recipe Substitutions and Variations

• Chocolat noir: If you’re not a fan of the extra bitter taste, you can use semi-sweet chocolate instead. It gives a sweeter flavor overall.
• Oeufs: Worried ’bout raw eggs? Try using pasteurized eggs or even an egg substitute. It might slightly change the texture but it’s safer.
• Sucre en poudre: You can swap the sugar for a natural sweetener like honey or agave syrup. Just remember to use a little less since they’re sweeter.
• Crème liquide: If dairy isn’t your thing, full-fat coconut milk works as a good alternative, even though you’ll notice a subtle coconut flavor.
• Extrait de vanille: If you don’t have vanilla extract, scraping the seeds from a vanilla bean or even using a drop of almond extract can give a similar touch.

Pro Tips

1. When you separate the eggs, be super careful to not let any yolk mix with the whites. Even a tiny bit of yolk can make it hard for your egg whites to get those stiff peaks, so take your time with it.

2. Melt your chocolate slowly over a water bath if you can instead of the microwave. It might take more time but you dont risk burning it and that burnt taste ruins everything.

3. The trick to a light mousse is to gently fold in the whipped cream and egg whites. Don’t rush it or you’ll lose all the air you worked hard to beat into them; patience really pays off here.

4. Letting the mousse chill in the fridge for at least 3 hours is key. If you can let it sit overnight, even better, because it gives the flavors more time to blend and the texture gets even creamier.