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Creamy, fluffy, chocolatey: Mousse au Chocolat

DW News · Current
DW News
DW News
Current

A French pastry chef shows us how to make this classic dessert. Despite only using a few ingredients, there’s plenty that can go wrong.

Breakdown
  • A classic mousse au chocolat uses eggs, sugar, and high-quality chocolate 41s
  • Chocolate should be melted in a bain-marie, not a microwave 1m 18s
  • Egg whites are whipped with sugar and gently folded for airiness 1m 52s
  • The mousse must be refrigerated for at least two hours to set 3m 2s
  • Modern versions may use cream or chickpea substitutes for eggs 4m 1s
Food & Diet