Chocolate Mousse

26 Reviews
100% would make this recipe again

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Ingredients

??? cream 15% ???
??? bittersweet chocolate, chopped ???
??? egg yolks ???
??? sugar ???
??? plastic wrap ???

Before you start

A hand-held or stand mixer will make things easier for this recipe.

Method

  1. Preheat the oven to 160°C/325°F.
  2. In a saucepan, heat the cream over medium-low heat, paying attention not to let it boil. Add the chopped chocolate, remove from heat and stir until the chocolate has melted completely. Let the mixture cool down a few minutes.
  3. Meanwhile, separate the egg whites from the yolks. Set the egg whites aside in a glass jar and put it in the refrigerator or freezer for a future use. Put the yolks in a bowl, add the sugar and whisk using an electric mixer until the mixture is pale and form ribbons, about 3-4 min.
  4. Pour in the cream-chocolate mixture slowly while gently folding using a whisk. Spoon the mixture into ramekins.
  5. Put a towel or piece of cloth into a large baking-pan (either a rectangular cake-mould or a roasting pan). Place the ramekins on the cloth and fill the pan with enough hot water to reach halfway up the sides of the ramekins.
  6. Bake in the middle of the oven 30 min: the centre will still tremble slightly when moved and will continue to set as it cools.
  7. Take the ramekins out of the water bath right away to avoid overcooking. Let them cool down 20 min at room temperature, then cover them with a plastic wrap and chill at least 2 h in the refrigerator. Serve.

Nutrition Facts Table

per 1 serving (90 g)

Amount

% Daily Value

Calories

270

Fat

17 g

26 %

Saturated 9.3 g
+ Trans 0 g

47 %

Cholesterol

130 mg

Sodium

30 mg

1 %

Carbohydrate

26 g

9 %

Fibre

2 g

6 %

Sugars

21 g

Net Carbs

24 g

Protein

4 g

Vitamin A

11 %

Vitamin C

1 %

Calcium

7 %

Iron

7 %
More info

Claims

This recipe is :
Good source of  :
Vitamin B12
Source of  :
Calcium, Folacin, Iron, Pantothenic Acid, Phosphorus, Selenium, Vitamin A, Vitamin B2, Vitamin D, Vitamin E, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 0
Fats 3
Other Foods 1 ½
More info
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Reviews

26 Reviews (24 with rating only) 100% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
Anonyme
october 20, 2021 | I would make this recipe again

My husband said it's the best he's ever had, I made it for his birthday. Big hit! My only confusion was how hot to make the cream, next time I want to get it hotter so it does a better job of melting the chocolate when it's removed from the heat. I was afraid it would boil. Might try a dairy thermometer. Served it with lightly whipped Chantilly cream made from what was left in the container.

Useful 0
april 05, 2009 | I would make this recipe again

The flavour was great if you're a chocolate lover. Too rich for hubby but I devoured it. I didn't heat up the cream enough to melt the chocolate properly, but it still tasted great.

Useful 1

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