🛒 Ingredients
- 200g dark chocolate 70%
- 4 eggs
- 2 tbsp sugar
- 1 pinch of salt
- Optional: 1 tbsp rum or cointreau
👨🍳 Step-by-step instructions
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Melt the chocolate in a double boiler. Cool slightly.
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Separate egg yolks from whites.
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Mix yolks with the chocolate. Add liquor if desired.
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Beat the whites with the salt until stiff peaks form. Add sugar at the end.
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Incorporate the whites into the chocolate in three batches, with folding movements.
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Pour into cups or glasses. Refrigerate for at least 2 hours.
💡 Chef's tip
The chocolate should be at hand temperature (36°C) when incorporating the egg whites — if it is hotter, they will collapse. Let it cool briefly after melting before folding anything in.
📝 Our take
Chocolate mousse without cream is the real French version, and it is more intense than any cream-based mousse. Only good dark chocolate, eggs and sugar. The secret is temperature: the chocolate cannot be hot when it meets the beaten whites or they deflate instantly. The result is light, airy and exactly as bitter as it should be.
🍷 Wine & food pairing
Pedro Ximénez sherry or a Banyuls sweet wine. For those who prefer something not sweet, an Armagnac or a peaty whisky also work surprisingly well with dark chocolate.
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