Old-Fashioned Chocolate Mousse

A recipe from old-fashioned chocolate mousse Ready in just a few minutes and with just 4 ingredients! Enjoy its melting, frothy texture, totally irresistible, right down to the last spoonful... You'll just have to wait for it to cool in the refrigerator, and then it's time to enjoy!

What you will like with this recipe 

• flavors : the delicacy of dark chocolate, totally irresistible!
• texture : both melting and frothy thanks to our 4 key ingredients.
• difficulty level This old-fashioned chocolate mousse is very easy and quick to prepare. You can make it in small individual pots, just like in a family dish to share.

The choice of ingredients

• dark chocolate : for my part, I use dark chocolate with 52% cocoa, it is not very strong, but if you are really looking for power, you can find full-bodied chocolate or couverture chocolate with 65% or 70% cocoa.
• eggs : the yolk will give your mousse creaminess and the whipped egg white will create the frothy effect. I use a medium size. They must be at room temperature to properly whip into snow.
• butter : I choose semi-salted butter because its hint of salt acts as a flavor enhancer in this old-fashioned chocolate mousse.
• granulated sugar : it's only a small amount (and you can do without it if you like it a little sweet).

How to make this old-fashioned chocolate mousse recipe?

1. We do to melt chocolate and butter in a bain-marie.
2. We adds egg yolks
3. On Beat the egg whites until stiff
4. On incorporates chocolate beaten egg whites
5. On trained old-fashioned chocolate mousse in small pots
6. On refrigerate !

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My tips for making your old-fashioned chocolate mousse

• remember to let the melted chocolate/butter mixture cool well : when it comes out of the bain-marie it is still too hot to add the egg yolks. So we wait a little while, and we prevent the yolks from cooking in the chocolate.
• beat the egg whites until stiff with sugar : if your whites are firm, the chocolate mousse will be too!
• gently fold in the egg whites : lift the chocolate mass with a spatula so that the whites are incorporated little by little. Above all, do not crush, and especially not whisk. We want to keep a nice mousse-like texture.

Storing Homemade Chocolate Mousse

Your little pots of old-fashioned chocolate mousse can be keep in the refrigerator for 24 to 48 hours, no more! Why? Simply because it contains raw eggs. For food safety reasons, you'll have to hurry up and eat them (this is the case for all homemade chocolate mousses, not just my recipe).

To keep their flavor intact inside the fridge, I advise you to protect them individually with cling film.

Other recipes to try

If you like chocolate recipes, then I recommend you take a look at these other recipes on the blog that you might like:

• Liège chocolate
• Royal Chocolate
• Dessert 3 chocolates
• 3 chocolate log
• Chocolate mousse without egg
• Half cooked chocolate

If you make this old-fashioned chocolate mousse recipe, please rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful homemade mousses!

Old-Fashioned Chocolate Mousse

5 on 2 votes

Melting and irresistible with its delicious dark chocolate flavor... We dive in our spoon without hesitation! A very easy recipe with only 4 ingredients.

Amount : 4 people

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Prepare in advance 20 minutes min

Cooling time 3 hours h

Total 3 hours h 20 minutes min

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Home

• KitchenAid Cordless Electric Mixer
• KitchenAid artisan pastry robot 4,3L
• Set of 6 soufflé ramekins

Ingredients 

• 180 g dark chocolate pastry 52% cocoa or more according to your preferences
• 5 medium size eggs at room temperature
• 40 g salted butter
• 1 cs granulated sugar

Prepare in advance 

• Break the chocolate into pieces and place in a bowl. Add the diced butter and melt everything in a bain-marie. Let cool for the next step.
• Separate the yolks from the whites. Add the yolks to the chocolate mixture, mixing well.
• Beat the egg whites until stiff. As soon as they begin to foam, add the caster sugar. Whisk until stiff.
• Fold the egg whites into the chocolate mixture in four batches using a spatula (definitely not a whisk), making a ribbon-like motion. You should lift the bottom of the mixture without crushing the mousse. This is important to ensure the mousse holds its shape well.
• Using a tablespoon, fill the individual small jars and smooth the tops by tapping the jar against the work surface.
• Refrigerate for at least 3 hours for optimal texture.

Notes

This chocolate mousse can be stored in the refrigerator for 24 to 48 hours (no longer, as it contains raw eggs). Be sure to cover your jars with plastic wrap to preserve their flavor.

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Keywords: Chocolate, Mousse

Recipe : Dessert