Nuage Chocolat – Chocolate Cloud
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| 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!
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| 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.
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| Bon-Appetit (photo: Sharon Heinrich) |
Bon-Appetit
Sharon
גלי
Wow amazing
Paris Chez Sharon
Thanks!
Sarah Hart
Chocolate Mousse is by far my favourite chocolate dessert. I will 100% be trying this. And I will not be sharing….
Paris Chez Sharon
Hey! I’m so glad you love it 🙂
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.
Paris Chez Sharon
Hey great! You can choose your serving dish, mine is something like 20*13CM
Yoseph
Shabbat Shalom,
Is the dish Staub? I love it.
Paris Chez Sharon
Thanks 🙂 No it’s from a shop in Deauville.
huzan
brilliant! you are so creative!
Paris Chez Sharon
Thank you!
Hanny
Hello sharon,
how long can it last? can it be used for cake coating or filling? Thank you 🙏
Paris Chez Sharon
Hey, 2 days max. You can put it ontop of a chocolate cake or sponge cake but in 2 days you must eat it 🙂
Carlos Soria
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.
Paris Chez Sharon
It’s a personal thing, in France we eat raw eggs. If you don’t feel safe maybe you should try another recipe, because fresh eggs in this recipe is very important.
Deborah
Use pasteurized eggs.
Paris Chez Sharon
You can indeed use pasteurized eggs.
Guada
When I add the sugar?
Paris Chez Sharon
With egg whites (line 5).
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…
Paris Chez Sharon
Didn’t try it in mousse as well 🙂
Hm
100 g milk is 100 ml?
Paris Chez Sharon
Hey, indeed, in milk it’s the same.
Bruch
Amazing looking recepi.
Is there any way I can substitute the milk with any dairy free liquid.
Hoping for ur reply.
Paris Chez Sharon
Thanks 🙂 I didn’t try but i’m sure you can try some substitutes.
Yarden
Did you try it with soy/almond milk? I would love to know how it turned out!
Angela
Thank you so much for sharing!!! ✨🙏✨👏💖👏💖👏💖👏💖👏💖👏💖👏💖
Paris Chez Sharon
Thank you!
Katie
Thank you for sharing this recipe with us! Can’t wait to try it!
Paris Chez Sharon
Thank you!
Stav
Could I use 52%-54% chocolate instead of 70%? If yes, how should I adjust the sugar?
Thank you!
Paris Chez Sharon
Yes you can 🙂 It will be with less deep bitter chocolate taste.
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 !
Paris Chez Sharon
Thank you so much! So happy you loved it 🙂
Elena Elounda
Bravoooo!!!!
Paris Chez Sharon
Thanks 🙂
Alejandra
Hola bonjour from Mexico!
What brand of chocolate you use? Or options
Gracias 😊
Paris Chez Sharon
Hey – Bonnat, Valrhona or Weiss 🙂
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..
Paris Chez Sharon
70% of Cocoa inside the chocolate…the bitterness.
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
Paris Chez Sharon
dark chocolate, not cocoa
Courtney K
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!🍫
Paris Chez Sharon
Hey yes you can double it. You can use a Trifle bowl for example.
Shre
Would the milk be whole milk (full fat) or would skimmed milk work as well?
Paris Chez Sharon
whole milk
Steve
Great recipe i added some cognac in it and its heavenly. 💯💯
Paris Chez Sharon
Amazing!
Aarathi vijayan
Thank you so much for all the great recipes!
Paris Chez Sharon
Thank you 🙂
Tunde Janosi
Hi Sharon, thank you for the amazing recipe and it’s so yummy!
One question, how do you fold the egg whites into the chocolate mixrure to be so perfectly blended, but still not fold it too many times? I made it and I have some white bits inside, I do not dare to keep folding.
Thank you
Paris Chez Sharon
Just keep folding 🙂
Tunde Janosi
I will make it again tomorrow, thank you!