Mousse au chocolate is a very well known french dessert. I only made whip cream based versions of this years back, though got introduced to an egg based variant (thanks Miri).

Ingredients

• 3 eggs
• 150g 70% cocoa chocolate
• 1tbsp selfmade vanilla sugar (1/2 - 2tbsp possible)
• dash salt
• 10g butter

Instructions

Separate the eggs and roughly chop the chocolate. Chop a bit of chocolate very fine and put it aside (ca. 1 tsp). We will use this to top off our dessert afterward.

Beat the egg white. Note that you need to have this ready once your chocolate is melted.

There are a lot of variants on how to melt chocolate without overheating it. Personally I preheat an empty pot (ca 30-60s on full heat) before removing it from the stove. The rest heat usually does the trick for me with this little chocolate.

Add the butter and add the chopped chocolate. It should start smelting pretty soon after. Stir until the chocolate is fully melted. The whole process should take about 5 minutes. Once it is melted the pod should have cooled so you can easily touch its underside. If it is still hot pour the chocolate into another vessel.

A lot of recipes say that you should beat the egg yolk and the sugar creamy before adding it to the chocolate. Personally I do not see the difference than adding it directly so I always skip that step and mix in the egg yolk and the sugar into the chocolate directly.

Note: Depending on how sweet you want the mousse to be you can vary the amount of sugar. I would not go lower than half a tablespoon with a 70% chocolate and would not add more than two tablespoons to not get the mousse too sweet.

The mixture will harden a bit as the egg yolk will cool down the chocolate. Usually the pot now also cooled down a lot. In this case you can fold in the beaten egg white under the chocolate in this vessel. Add roughly 1/3 of the egg white and fold it in. Usually the chocolate does not fold in very well with the first batch, thats ok. Just fold it in until the egg white is fully incorporated. Afterward add half of the remaining egg white. Very gently fold it under the chocolate mass. It is ok if you still have some white spots at this stage. Now add the rest of the egg white and again very gently fold it under. This time you want the egg white to be fully incorporated again to get a homogeneous brown mousse au chocolate.

Traditionally you would let the mousse cool down in batch and split it afterward before serving. Though I prefer to fill it into small glasses directly before sprinkling it with some of the finely chopped chocolate we put aside at the beginning. As this dessert is very rich I usually split it into four portions. Let it rest in a cool place or in the fridge for a few hours to fully cool down before serving.

Tips

• You do not need to use 70% cocoa chocolate. You can use any variant that you like. Though if you go for a sweet one maybe don’t add additional sugar.