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Le Chaudron recipe
Mousse au chocolat express
Quick chocolate mousse
⏱ 20 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 g (7 oz)70% dark chocolate
300 ml (1¼ cups)very cold heavy cream (35% fat)
4fresh eggsseparated
60 g (2 oz)superfine sugar
1 pinchfleur de sel (flaky sea salt)
1 tspvanilla extract
- 200 g (7 oz) 70% dark chocolate
- 300 ml (1¼ cups) very cold heavy cream (35% fat)
- 4 fresh eggs separated
- 60 g (2 oz) superfine sugar
- 1 pinch fleur de sel (flaky sea salt)
- 1 tsp vanilla extract
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Finely chop the chocolate so it melts evenly.
- Melt the chocolate over a water bath, stirring often with a spatula, until smooth, then let cool slightly.
- Separate the eggs and whisk the yolks into the warm chocolate one at a time.
- Whip the cold cream to firm peaks.
- Beat the whites with the sugar and fleur de sel into a firm, glossy meringue with peaks that just curl over.
- Gently fold the whipped cream into the chocolate with a spatula, lifting the mixture to keep as much air as possible.
- Fold in the whites in several additions, then divide among glasses and chill 3 hours.
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