Raymond Blanc's Basic Chocolate Mousse

A classic French dessert made by folding whisked egg whites into melted dark chocolate for a light, airy texture.

Estimated Nutrition

Calories

316.4

kcal / serving

1265.4 kcal total

Carbs

27.6g

per serving

110.2 g total

Fat

18.1g

per serving

72.3 g total

Protein

8.7g

per serving

34.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

BakingIngredients

170

good-quality, minimum 60 per cent cocoa solids, roughly chopped

Dairy

piece

free-range or pasteurised

Fruits

1.25

to stabilise egg whites

Alternatively, bake in a preheated oven at 180°C for 3 to 5 minutes for a hot soup.

Spoon the mixture into four Martini glasses and chill for 2 to 3 hours until set.

Gently fold the remaining egg whites into the chocolate mixture using a spatula.

Melt the chocolate in a heatproof bowl set over a pan of simmering water without touching the water.

Whisk one-third of the egg whites quickly into the hot melted chocolate.

Add sugar and continue whisking until firm peaks form.

Whisk egg whites and lemon juice in a clean bowl until soft peaks form.