Traditional chocolate mousse

Chocolate Mousse For the most chocolatiers, this time we are going to prepare a traditional chocolate mousse that you can do at home. It is an original French dessert, very widespread, that we can already find in many places.

In the traditional mousse no gelatin is used or anything like that, as in other recipes that we can see on the internet. With just a few basic ingredients and making a meringue with the egg whites, we will achieve the airy and foamy texture necessary for this dessert.


  • 170 gr. of dark chocolate.
  • 55 gr. of butter.
  • 3 eggs.
  • 75 gr. sugar.

Preparation of the chocolate mousse:

We put melt in a bain-marie the chocolate next to the butter. We stir constantly and when we see that the chocolate is almost melted, we turn off the heat. We continue stirring so that it finishes melting with the residual heat. We reserve and let warm.

We separate the whites from the yolks of the eggs. We reserve the yolks and we have to make a meringue with the whites.

First, We assemble the egg whites until stiff beating with the rods. In several batches, we add sugar to the whites while we beat until we get a shiny meringue.

We pass the chocolate with the butter to a large bowl. We incorporate the yolks, one by one, to the warm chocolate while we beat with the rods. When the yolks are well integrated, we add the meringue little by little making envolvent movements. It is important to do it this way to preserve the air of the meringue, which is what will be responsible for giving it the texture of mousse.

Once everything is integrated, we divide the dessert into individual glasses. Chilled the chocolate mousse in the refrigerator for at least 2 hours before serving. It must be consumed the same day that we prepare it or from one day to the next. When carrying raw egg, it will not last long and you have to be especially careful.

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