Mousse Au Chocolat
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Ingredients
- ½pound semisweet chocolate
- 6ounces butter, cut in small pieces
- 6large eggs, separated
- ½cup superfine sugar
- 1pinch salt
Nutritional analysis per serving (6 servings)
518 calories; 39 grams fat; 23 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 2 grams dietary fiber; 37 grams sugars; 8 grams protein; 103 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the chocolate into one-inch pieces and place in a saucepan. Set the saucepan into a larger one with almost boiling water. Let melt over low heat. When melted, add the butter. Blend well. Remove from the heat and let cool for a few minutes.
- Step 2
Meanwhile, place the egg yolks and the sugar in a large mixing bowl. Beat well with a wire whisk for about four minutes, until very thick and lemon-colored.
- Step 3
Add the chocolate mixture to the yolks and blend well with a rubber spatula.
- Step 4
Beat the egg whites with salt until stiff. Do not overbeat. Fold them into the chocolate mixture. Spoon the mousse into a serving bowl and chill until ready to serve.
- This mousse can be made 24 hours before serving; if made the same day, allow four hours for cooling in the refrigerator.
Private Notes
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Comments
Pro tip: don’t use salted butter ;)
Using semi-sweet chips works great and saves some labor/time on the melting if you aren't too worried about the chocolate variety. Granulated sugar in a blendjet for about 10 seconds (and a little extra pulsing) worked fine as a substitute for superfine sugar. I did use salted butter which resulted in an insanely rich final product (the Ghirardelli chips probably contributed to that too). Overall a great recipe, but definitely will halve or third the ingredients next time!
If you do not use the superfine sugar, there will be a slight grit in the final product. If you don’t want to buy superfine sugar, try putting it in the food processor and run it with the blade for a bit.
Not sure what I did wrong. The mixture seemed fine when I spooned it into serving cups but after chilling, the chocolate was very dense, almost like fudge. I took the extra servings and formed them into truffle-like balls and rolled them in chopped pecans and put them back in the refrigerator. Delicious!
I will halve the recipe when I make it again. I’d shared the substantial leftovers after a dinner party and my daughter loved it so much she wants it again this weekend! This was an easy and delicious dessert which I could make ahead of time. I did use salted butter and it was wonderful. I might try a bit of bittersweet chocolate this time - maybe half bittersweet or unsweetened and half semi-sweet chocolate. Decorated with cream & raspberries. Really fabulous.
I’m certain there was an element of operator error here, but I followed the recipe to the letter, and my end result tasted divine but the texture was awful. The chocolate mixture - which was silky smooth before I added to the meringue - did not incorporate well and I ended up with a clumpy, terrible texture. I don’t think I overbeat the meringue as it was still soft peaks, not dry.