Nuage Chocolat – Chocolate Cloud

Love chocolate (photo: Sharon Heinrich)
My followers know I love chocolate very much: Chocolate cakes, chocolate cookies and everything related to chocolate. In a city where chocolate is revered as an art form, it’s as if it “flows” in the Seine River! One of my favorite desserts is chocolate mousse, which I discovered far before my culinary journey in Paris. 
 
Actually, the first time I tasted it was in my childhood when the chocolate mousse was sold at the neighborhood supermarket in plastic cups.  After one taste, I felt like I won the lottery! Over the years,  I have tried many chocolate mousse recipes, but this recipe is my favorite. It is very simple to make. With an airy and light texture, it is a dessert that leaves you wanting a second helping. You’ll be asking for more!
 
Look at the texture (photo: Sharon Heinrich)
 
Chocolate Cloud

4-6 servings

Ingredients
100 g fresh milk
190 g dark chocolate, chopped 70%
25 g egg yolks (usually from 1 egg L)
175 g egg whites (usually from 5 eggs L)
40 g caster sugar

Preparation
1. Heat the milk until simmering
2. Melt the chocolate in a double boiler or the microwave. 
3. Pour the hot milk over the chocolate in a bowl, stir to make a smooth cream. Set aside to cool.
4. Pour egg yolks into chocolate cream and whisk.
5. Beat egg whites with sugar until firm peaks form.
6. Fold egg whites into the chocolate cream. Fold through until incorporated (not too many folds).
7. Divide mixture between 4- 6 small glasses, or pour it into a centeral vessel. Refrigerate for at least 4 hours, preferably overnight.

Bon-Appetit (photo: Sharon Heinrich)


Bon-Appetit
Sharon

Comments

  • 29 April 2020
    גלי

    Wow amazing

    reply
  • 17 May 2020
    Sarah Hart

    Chocolate Mousse is by far my favourite chocolate dessert. I will 100% be trying this. And I will not be sharing….

    reply
  • 11 June 2020
    Yoseph

    Shalom,

    It’s my favourite, I’m going to cook it. What is the serving dish, I want mine to loom as good as yours.

    reply
      • 12 June 2020
        Yoseph

        Shabbat Shalom,

        Is the dish Staub? I love it.

        reply
  • 07 July 2020
    huzan

    brilliant! you are so creative!

    reply
  • 16 November 2020
    Hanny

    Hello sharon,
    how long can it last? can it be used for cake coating or filling? Thank you 🙏

    reply
  • 16 November 2020

    Using raw yolks and whites in the mousse makes it a preparation that is not safe, since the eggs can have salmonella, I wait your comments or solution at that problem.

    reply
    • 16 November 2020
      Deborah

      Use pasteurized eggs.

      reply
  • 16 November 2020
    Guada

    When I add the sugar?

    reply
  • 17 November 2020
    Cameron Absinthe

    If someone is worried about raw egg, can the egg be bottled, then refrigerated? I have not tried it with mouse but I know it is used in salad dressings and it is fine. Just a thought…

    reply
  • 24 November 2020
    Hm

    100 g milk is 100 ml?

    reply
  • 24 November 2020
    Bruch

    Amazing looking recepi.
    Is there any way I can substitute the milk with any dairy free liquid.
    Hoping for ur reply.

    reply
    • 24 March 2021
      Yarden

      Did you try it with soy/almond milk? I would love to know how it turned out!

      reply
  • 24 November 2020
    Angela

    Thank you so much for sharing!!! ✨🙏✨👏💖👏💖👏💖👏💖👏💖👏💖👏💖

    reply
  • 24 November 2020
    Katie

    Thank you for sharing this recipe with us! Can’t wait to try it!

    reply
  • 27 November 2020
    Stav

    Could I use 52%-54% chocolate instead of 70%? If yes, how should I adjust the sugar?
    Thank you!

    reply
  • 29 November 2020
    Jasmin

    This is the best mousse au chocolat I’ve ever made, thank you so much for the recipe! I’d almost given up on my quest to make good chocolate mousse, one that is airy yet deeply chocolatey, satisfying but not too heavy and most importantly fool-proof! Ça vaut vraiment son pesant d’or !

    reply
  • 13 March 2021
    Elena Elounda

    Bravoooo!!!!

    reply
  • 15 March 2021
    Alejandra

    Hola bonjour from Mexico!
    What brand of chocolate you use? Or options
    Gracias 😊

    reply
  • 18 March 2021
    Rebecca

    I’m sorry but what does it mean 70% chocolate, like 70% of the 190 g chocolate or do you refer to how much it is bitter?? english isn’t my first language..

    reply
      • 22 March 2021
        Rebecca

        So it’s coacoa powder what I need to put or do I buy a dark chocolate bar and cut it in little pieces?? I’m sorry if these are a lot of questions but I don’t really know how to cook… thank you

        reply
  • 26 March 2021

    Hi Sharon, I’m in America and want to make this recipe for Passover. If I’m baking for 10 people, would you suggest doubling your recipe? Also what size dish would you recommend? Thank you!🍫

    reply

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