Chocolate Mousse recipe with only three ingredients!
Delicious, simple and light!
In search of making the perfect chocolate mousse, I came across a French woman’s homemade recipe, and loved it!
I invited friends for lunch, and created a menu which started with Mediterranean flavours, continued with Peruvian delights, and ended with a French touch. For dessert, I decided to make a dark chocolate mousse. Unfortunately, I didn’t have a favourite recipe because it had been many years since I prepared this yummy dessert. I went to my old recipes notebook and tested a couple that I found.
A recipe that I used to make when I was a student in Paris. I can’t remember where I got this recipe from, but I do remember it was rich, creamy, and sweet. And indeed, I was surprised by the amount of sugar and milk it included. The result was too sweet for my taste today. I realised that since those Parisian days, my sugar intake has decreased, and I no longer like desserts that are too sweet.
As I did not want to give up, I tried another recipe with less sugar, that I found online. The outcome was better, but I still I wasn’t convinced.
3rd attempt was the winner!
In the evening, I went to my local pub to relax and socialise. I started chatting with Martin from France, who works there. I told him my story about my unsuccessful attempts to make the perfect chocolate mousse, not too rich, and delicious. He said that his mother, Sophie; a French woman who lives near La Rochelle, and is a great cook, makes the best chocolate mousse. He asked Sophie for her recipe, and then passed it on to me.
This was my last attempt. If this recipe did not work for me, I was going to make something different for dessert. Fortunately, the result was excellent, it has the right texture, creamy and light, and a rich dark chocolate flavour. The recipe is simple, and has only three ingredients. It doesn’t have butter, cream, nor sugar, like my first two attempts, and still came out delicious.
150 gr Good quality dark chocolate. I used 70% cacao
4 Eggs yolks and whites separated
3 tbs Non-dairy milk (I replaced regular milk by a non-dairy option)
Grated dark chocolate or desiccated coconut to decorate on top (optional)
- Melt chocolate and milk in ‘bain-marie’ or water bath in low heat.
- When melted, remove from the heat, and add the egg yolks one by one mixing in between.
- Beat the egg whites to stiff peaks. This step is very important to get the right texture.
- Slowly, add whites to the chocolate and fold delicately with a spatula.
- Pour into a bowl or into small ramekins.
- Place in the fridge for at least two hours. The best is to leave it overnight.
I would love to hear what you think about this recipe in the comment section. I’m sure Sophie will be pleased to receive feedback.