Mousse au chocolat is an airy French chocolate cream made from melted chocolate, whipped egg whites and often cream or egg yolk.

Origin

“Mousse” means foam. Chocolate mousse has been known in France since the 18th century and is a bistro classic.

In flexitarian cooking

A vegan mousse works with aquafaba, the cooking water of chickpeas, which can be whipped stiff just like egg white.

Common mistake

Chocolate that is too hot makes the egg whites collapse. Let the chocolate cool to about 40 °C and gently fold in the foam in two batches.

Related recipes

Vegan mousse au chocolat, White chocolate mousse with vanilla crumble

The right tool

Use our Stainless Steel Dough Scraper & Cutter for folding and scraping the bowl clean.

Related terms

Aquafaba, Folding, Espuma, Crumble