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Dessert

Chocolate Mousse

A chocolate mousse made with bittersweet chocolate, eggs, cream, sugar, and hot water.

From the Wikibooks Cookbook · 5 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Chocolate Mousse

Serves 4
Time4–6 hours

Ingredients

Directions

Prepare

  1. Melt the chocolate in a double boiler.

  2. Separate the eggs.

  3. Whip the egg whites and cream separately until very firm.

  4. Put the whipped egg whites and cream in the refrigerator.

Make the mousse

  1. Combine the egg yolks and hot water in a mixing bowl.

  2. Beat the yolk mixture slowly while adding the sugar, then speed up until thick and light yellow.

  3. Stir the melted chocolate into the yolk mixture. Mix immediately to prevent cooking the egg yolks.

  4. Add the egg whites in three parts with a whisk, then fold in the whipped cream.

  5. While the mousse is still liquid, divide it into individual serving dishes.

Chill and serve

  1. Chill the mousse in the refrigerator for 4–6 hours before serving.

Nutrition, whole recipe (rough)

333Calories
8 gProtein
19 gFat
31 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Chocolate + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bittersweet chocolate
Provides the main flavour and, once set, the firm, rich body of the mousse.
Eggs
Egg whites give airy lift when whipped, and yolks add richness and emulsifying structure.
Cream
Whipped into foam, it adds fat and a light, smooth texture.
White granulated sugar
Sweetens the mousse and helps the yolks whip to a thick, stable foam.

The step that matters

Stir the melted chocolate into the yolk mixture quickly. Egg yolks can scramble if they meet warm chocolate for too long, so mixing immediately keeps the mousse smooth and prevents cooked specks.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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