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Mousse Au Chocolat

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5 from 4 votes
Prep Time 30 minutes
Rest Time 3 hours
Total Time 3 hours 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 420 kcal

Ingredients
 

For the classic:

  • 200 g Dark chocolate
  • 200 ml Whipped cream
  • 3 Pc. Eggs
  • 30 g Butter
  • 3 tbsp Sugar
  • 1 pinch Salt

For vegan chocolate mousse:

  • 200 ml Aquafaba (drained water from canned cherry peas)
  • 1 tsp Lemon juice
  • 0,5 tsp Baking powder
  • 125 g Dark chocolate
  • 2 tbsp Powdered sugar
  • 0,5 tsp Vanilla extract

Instructions
 

  • Mousse au chocolat is the ultimate dessert: chocolaty, creamy, fluffy and decorative, especially in a glass. Combined with fresh raspberries, it is not only the perfect dessert for a romantic date, it also makes a real impression at a dinner with friends and family. It is a wonderful winter recipe and can also be served as a Christmas dessert. The original recipe is based on good chocolate, raw egg and cream, sometimes butter and sugar are added. The list of ingredients is short, but it is not easy to make. In our first recipe, we explain step by step what you have to look out for in order to make a mousse au chocolat without any problems.
  • Mousse au chocolat is also vegan. Instead of egg and cream, you can also make it wonderfully fluffy with Aquafaba. This variant should also be taken during pregnancy to avoid the risk of bacteria in the raw egg. You can read about how vegan chocolate mousse can be made in the second recipe.

The original recipe:

  • Separate the eggs, beat the egg whites until stiff and refrigerate.
  • Whip the cream until stiff and chill.
  • Crush the chocolate a little and melt it with the butter and a small pinch of salt in a bowl in a double boiler. Stir again and again. Caution: Do not let water get into the chocolate, otherwise it will get lumpy. It shouldn't get too hot either, so the water in the water bath shouldn't boil.
  • When the chocolate has just melted, remove the bowl and set aside.
  • In another bowl, beat the egg yolks with the sugar until frothy. Prepare the egg whites and whipped cream.
  • Now stir the chocolate mixture into the egg yolk first. Immediately afterwards, quickly stir in half of the cream with a whisk, carefully fold in the rest with a spatula. Finally fold in the egg whites. Caution: Do not stir too vigorously after the first half of the cream, otherwise the mousse will collapse.
  • Pour the mousse into a large mold or into four smaller molds or mason jars.
  • Place in the refrigerator for at least three hours, but preferably overnight.
  • Serve with fresh berries, chocolate shavings or whipped cream.

Vegan chocolate mousse:

  • Crush the chocolate and melt it in a water bath. Stir again and again. Caution: Do not let water get into the chocolate, otherwise it will get lumpy. It shouldn't get too hot either, so the water in the water bath shouldn't boil.
  • When the chocolate has just melted, remove the bowl and set aside.
  • Beat the aquafaba with vanilla extract, lemon juice and baking powder with a hand mixer until stiff. Meanwhile sprinkle in the sugar.
  • Now fold the resulting vegan egg whites under the melted chocolate.
  • Put the mousse in a large dish or in four smaller molds or mason jars. Place in the refrigerator for at least three hours, but preferably overnight.
  • Serve with fresh berries or vegan chocolate shavings.

Nutrition

Serving: 100gCalories: 420kcalCarbohydrates: 40.3gProtein: 4.5gFat: 26.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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