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© Stine Christiansen, Thomas Steinmann
Home Food & Drinks Recipes Cooking Mousse au Chocolat

Mousse au Chocolat

Dessert
Chocolate
Classics

This classic is all the rage in all the cool restaurants of London and Paris—we can nail it at home too!

The Editors

Ingredients (8 servings)
300 g Dark chocolate, min. 66 % cocoa content, coarsely chopped
60 g Butter, room temperature
8 Eggs, separated and well chilled
2 tablespoon(s) Vanilla sugar
1/2 teaspoon(s) Maldon salt (or other flaky sea salt)
120 ml Whipped cream, well chilled
1 pinch Sugar
  • Pre-chill a mixing bowl in the fridge.
  • Melt the chopped chocolate carefully in the microwave—about 1 minute at 600 W, stirring once or twice to prevent it from burning. When it has almost melted, stir in the butter in small pieces until you have a smooth, shiny mixture. Leave to cool slightly.
  • In a separate bowl, whisk the egg yolks with the vanilla sugar and salt for about two minutes until light and creamy. Stir in the slightly cooled chocolate and butter mixture until everything is well combined.
  • Remove the chilled bowl from the fridge, pour in the whipped cream and beat until creamy but not too firm—it should still be soft and hold its shape. Gently fold the whipped cream into the chocolate mixture.
  • In a clean, dry bowl, beat the egg whites with a pinch of sugar until the foam is firm and comes away off of the sides of the bowl. Stir a third of it into the chocolate mixture to loosen it up, then carefully fold in the rest with a rubber spatula until no more white streaks are visible.
  • Pour the mousse into a large serving bowl, cover and leave to cool in the fridge for at least two hours.
  • When serving, you can drizzle a few drops of really good olive oil over it if you like—the fine fruitiness underlines the dark chocolate in a wonderfully surprising way.
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