Chocolate Mousse

Aaah chocolate mousse, always a classic!

I chose to bake a light version of the chocolate mousse as this is the one I prefer.
I often add a bit of Cointreau® to my chocolate mousse to give it a light orange flavor, but this is just a preference, so if you don't feel like it, just skip the step.

This is a easy recipe to create, and aside from the fact that the mousse has to sit in the fridge for two hours, a quick one too.

For 4 servings of mousse, you will simply need:
  • 150 grams of chocolate (the baking kind)
  • Two tablespoons of water (add one more if you notice that the chocolate is too sticky and dense when melting)
  • 3 egg whites
  • A pinch of salt
  • 2 yolks*
  • One (or two) teaspoon of Cointreau® (optional and according to your taste)

Preparation time: 20 minutes
Resting time: 2 hours

Start by breaking your chocolate into pieces.

Place the chocolate pieces in a saucepan with one or two tablespoons of water. The saucepan should be set up in a double boiler (this makes it easier to melt the chocolate smoothly).

Mix with a wooden spoon until the chocolate has melted.

Once the chocolate has melted, turn off the heat and let the chocolate cool down.

Meanwhile, put a pinch of salt in the egg whites and mix them with a hand-mixer ...

... until they become fluffy and firm.

Pour the chocolate into a bowl.

Add the yolks and the Cointreau® to the melted chocolate ...

... and mix.

Gently add the egg whites to the yolks-chocolate mix.

Gently stir ...

... until you obtain a fluffy mousse.

Pour the chocolate mousse into individual ramekins or other containers, cover them with some plastic film, and place them in the fridge for about two hours.

You can decorate your chocolate mousse with fresh fruit pieces and enjoy it with a biscuit such as a meringue.


*Tip: Don't throw away your extra yolk, refer to our "Let's not waste anything!" page, and check out few ideas on how to use your yolks.

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Charline Leblond

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