Mousse au Chocolat Cuite by @chiara_serpaggi

10 min
Hard

1 serving

🍫

190 g

Dark Chocolate

🧈

80 g

Salted Butter

🥚

80 g

Egg Yolks

🥚

120 g

Egg Whites

🟤

50 g

Sugar

🧂

1 g

Fleur De Sel

🌰

250 g

Pecans

🌰

250 g

Almonds

🍬

150 g

Caramel

🧂

Fleur De Sel

🥧

1 large shell

Sweet Pastry

Preparation Steps

  1. Step 1/13

    Preheat the oven to 175°C / 350°F. Place the pre-baked sweet shortcrust pastry shell in a cake ring on a baking sheet, or prepare one large ramekin.

    pre-baked sweet shortcrust pastry shell
    ⭕cake ring
    🍪baking sheet
    🍮ramekin

  2. Step 2/13

    Create a bain-marie by bringing a small amount of water to a gentle simmer in the saucepan. Set a heatproof bowl over the pan without letting its base touch the water.

    🍲saucepan
    🥣heatproof bowl

  3. Step 3/13

    Melt the 190 g dark chocolate with the 80 g salted butter in the heatproof bowl. Stir until the mixture is smooth and fully combined.

    dark chocolate
    salted butter
    🥣heatproof bowl
    🍲saucepan
    🥄rubber spatula

  4. Step 4/13

    Remove the chocolate mixture from the bain-marie. Whisk in the 80 g egg yolks until glossy and homogeneous.

    egg yolks
    🥣heatproof bowl
    🥄whisk

  5. Step 5/13

    Place the 120 g egg whites in a clean mixing bowl. Whip them with the electric mixer until soft peaks form.

    egg whites
    🥣mixing bowl

  6. Step 6/13

    Gradually add the 50 g brown sugar while whipping the egg whites. Continue whipping until stiff, glossy peaks form.

    brown sugar
    egg whites
    🥣mixing bowl

  7. Step 7/13

    Fold one-third of the whipped egg whites into the chocolate mixture to loosen it. Gently fold in the remaining whipped whites without deflating the mousse.

    egg whites
    dark chocolate
    🥣heatproof bowl
    🥄rubber spatula

  8. Step 8/13

    Add a pinch of fleur de sel to the mousse. Fold gently just until the salt is evenly distributed.

    fleur de sel
    🥣heatproof bowl
    🥄rubber spatula

  9. Step 9/13

    Add the 250 g toasted pecans, 250 g almonds, 150 g caramel, and a pinch of fleur de sel to the food processor. Blend until a thick, smooth praline paste forms.

    toasted pecans
    almonds
    caramel
    fleur de sel

  10. Step 10/13

    Spread the pecan almond praline over the base of the pastry shell or in the ramekin. Smooth the surface with a rubber spatula.

    toasted pecans
    almonds
    caramel
    pre-baked sweet shortcrust pastry shell
    ⭕cake ring
    🍮ramekin
    🥄rubber spatula

  11. Step 11/13

    Pour the chocolate mousse over the praline layer. Level the top gently with the rubber spatula.

    dark chocolate
    egg yolks
    egg whites
    ⭕cake ring
    🍮ramekin
    🥄rubber spatula

  12. Step 12/13

    Bake at 175°C / 350°F for 8 to 12 minutes, until the edges are set while the centre remains soft. Remove the tart or ramekin from the oven.

    🍪baking sheet
    ⭕cake ring
    🍮ramekin

  13. Step 13/13

    Let the baked mousse cool before serving. Slice the tart or spoon the mousse from the ramekin and enjoy.

    ⭕cake ring
    🍮ramekin

Composition

Ingredients

Types

Sweets, Chocolate, Dairy, Fat, Eggs, Seasonings, Nuts

Ingredients

Dark chocolate, Salted butter, Egg yolks, Egg whites, Sugar, Fleur de sel, Pecans, Almonds, Caramel, Sweet pastry

Allergens

Milk, Eggs, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-free without pastry shell

Calories

695 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 49g, Sugars: 39g, Fat: 51g, Saturated fat: 17g, Fiber: 7g

Nutritional Information

Minerals

Calcium: 120mg, Iron: 4.2mg, Magnesium: 115mg, Potassium: 410mg, Sodium: 180mg

Vitamins

Vitamin A: 240µg, Vitamin E: 6.2mg, Vitamin B12: 0.6µg

Preparation

Time Information

Cooking

10 minutes

Overall

10 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

heatproof bowl, saucepan, whisk, rubber spatula, mixing bowl, cake ring, baking sheet, ramekin

Appliances

oven, food processor, electric mixer

Type

Type

Type Of Dish

Dessert, Tart, Baked mousse

Occasions

Dinner party, Holiday dessert, Celebration, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@chiara_serpaggi

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Airy, Creamy, Melt-in-your-mouth, Smooth, Crunchy, Tender

Flavors

Chocolatey, Sweet, Buttery, Nutty, Caramelized, Salty, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave longer because the dessert contains eggs and butter), fridge : 3 days (Store in an airtight container,Keep below 4°C / 40°F,Allow to sit 10 min before serving for a softer texture), freezer : 1 month (Wrap tightly to prevent freezer burn,Freeze in individual portions if possible,Thaw overnight in the refrigerator)