5 from 1 vote
dark chocolate mousse
Dark Chocolate Mousse
Prep Time
20 mins
Cook Time
10 mins
Chilling Time
1 hr 30 mins
Total Time
30 mins
 

A French classic without any cream: a light and intensely bittersweet dark chocolate mousse for serious chocolate lovers - topped with the most fondant macarons.

Course: Dessert
Cuisine: French
Servings: 4 people
Calories: 133 kcal
Author: Jill Colonna
Ingredients
  • 170 g (6oz) dark (bittersweet) cooking chocolate best at 70% (but no less than 64%)
  • 15 g (0.5oz) unsweetened cocoa powder (I use Van Houten)
  • 290 g (10.5oz) organic egg whites (from approx. 10 eggs)
  • 30 g (1oz) sugar
  • 1 organic egg yolk
  • pinch salt fleur de sel
Instructions
  1. Melt the chocolate and cocoa powder together in a bowl over a pan of simmering water (Bain-marie), taking care not to overcook the chocolate (don't have the water at a rolling boil, just simmering gently). As soon as the chocolate is easy to stir, switch off the heat and stir until smooth, keeping the bowl over the pan to keep warm.

  2. In a clean bowl, whisk the egg whites (using a stand mixer or electric beaters) with the sugar until soft peaks form.

  3. Quickly stir in the egg yolk and half of the fluffy egg whites then fold in the rest of the whites using a spatula, adding the pinch of fleur de sel salt.

  4. Spoon into serving glasses and place in the fridge to chill for about 1.5 hours until ready to serve.

Recipe Notes

Serve with good quality chocolate macarons and garnish with edible flowers.

Jill Colonna

MadAboutMacarons.com