Dark chocolate mousse


Author: Hannah van Souvy

Persons: 5

Temperature: 80

Cooking time: 1 hour

Prep time: 25 minutes


  • 200g mascarpone
  • 200 g fresh whipped cream
  • 120 grams of dark chocolate
  • 4 eggs
  • 1 vanilla pod
  • 3 tbsp sugar
  • 50 g coconut chips
  • extra whipped cream (optional as a topping)
  • pinch of salt
  • 5 heat-resistant glass jars


  1. Preparation -

    Cut the chocolate into large pieces. Remove the marrow from the vanilla pod. Turn on the sous vide device at 80 degrees and let the water heat up. Separate the egg yolk from the egg white into all the eggs. We only use the egg yolk.

  2. The mousse -

    Place a pan on low heat and add the whipped cream and mascarpone. Immediately add the chocolate, sugar, contents of the vanilla pod and a pinch of salt. Keep stirring well and keep the heat low. Beat until smooth. Add the yolk of the eggs one by one and keep stirring. Turn off the heat and pour the liquid into the glass jars.

  3. Yarn -

    Fill to the brim and close the cap. Do this for all jars. Place the jars in the water bath for 1 hour. Make sure the pots remain on the ground. After 1 hour you can carefully remove the jars from the water bath. You can do this with tongs so that you don't burn your hands.

  4. Cooling -

    Let cool on the counter for about 15 minutes. Then place in the refrigerator for 2 hours. You can eat the chocolate mousse directly from the glass jar or take it out and serve it in a nice glass. Serve with the coconut chips and some extra chocolate grater. Optionally, you can also serve some whipped cream as a topping.

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