AI-generated photo.
French · France
Dark Chocolate Mousse
Also called Chocolate Mousse
Melted chocolate folded into whipped cream. No raw egg.
Pai editors’ mark 5 / 5
Plan, list, and collections
A mousse for people who do not want to serve raw yolks. The chocolate is melted with a little cream, cooled, then folded into more whipped cream. It sets in the fridge.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
48
Health score
Rich, enjoy occasionally
Indulgent
Richness
Very rich
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 3%
- Carbs 25%
- Fat 72%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Watch · High protein
Protein is about 2.6 g, under the 25 g mark.
Suits · Low sodium
About 84 mg of sodium, under the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Watch · Dairy-free
A milk ingredient is in the required list.
Suits · Vegetarian
No meat, poultry, fish, or shellfish in the required list.
Watch · Pregnancy caution
Alcohol, liver, caffeine, a higher-mercury fish, or a soft cheese is in the required list.
Watch · Gentle when sick
Fat or sugar is high for a day when appetite is low.
Watch · Kid-friendly
Alcohol or liver is in the required list.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Heavy cream202 kcal
- Dark chocolate, 70%156 kcal
- Granulated sugar16 kcal
- Vanilla extract2 kcal
Glycemic load
Estimated glycemic load for this count: 13.4. The bands come from the ingredient table.
Portion
One serving, as written, is about 375 kcal.
Allergens. Milk
Make it healthier
Swap the heavy cream for the same weight of whole milk
The grams stay. The calorie change is the difference between those two rows in the ingredient table.
About 209 kcal after the change.
Use vanilla bean paste instead of extract.
Removes the alcohol in the extract. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Serve smaller cups.
This is rich. A three-bite portion is a full dessert. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 375 kcal | 19% |
| Protein | 2.6 g | 5% |
| Carbohydrate | 23.5 g | 9% |
| Fiber | 2 g | 7% |
| Total sugars | 19.1 g | 38% |
| Fat | 30.5 g | 39% |
| Saturated fat | 17.6 g | 88% |
| Cholesterol | 64 mg | 21% |
| Sodium | 84 mg | 4% |
| Potassium | 220 mg | 5% |
| Calcium | 53 mg | 4% |
| Iron | 2.3 mg | 13% |
| Magnesium | 47 mg | 11% |
| Zinc | 0.7 mg | 6% |
| Vitamin A | 241 mcg | 27% |
| Vitamin C | 0 mg | 0% |
| Vitamin D | 0.6 mcg | 3% |
| Vitamin E | 0.2 mg | 1% |
| Vitamin K | 4 mcg | 3% |
| Thiamin (B1) | 0 mg | 3% |
| Riboflavin (B2) · estimate | 0.2 mg | 13% |
| Niacin (B3) | 0.3 mg | 2% |
| Vitamin B6 | 0 mg | 2% |
| Folate | 0 mcg | 0% |
| Vitamin B12 | 0.1 mcg | 3% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Protein is light for the calories, so hunger may return sooner.
- Saturated fat is high for one plate.
- Sugars are noticeable. A smaller portion changes the day.
- Contains alcohol. Skip it in pregnancy and whenever you avoid alcohol, or use the swap.
- Contains caffeine from coffee, tea, matcha, or cocoa. Count it toward your daily caffeine if you are pregnant or sensitive.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Scale
- Mixing bowl
- Sharp knife
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Dark chocolate, 70%, chopped6 oz170 g
Heavy cream, divided1.5 cups364 ml
Granulated sugar2 tbsp25 g
Vanilla extract1 tsp4 ml
Kosher salt1 pinch1 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use vanilla bean paste instead of extract.. Removes the alcohol in the extract.
- Serve smaller cups.. This is rich. A three-bite portion is a full dessert.
Method
AI-generated photo.
1Set out a scale and the equipment for Dark Chocolate Mousse. Heat to the refrigerator at 40°F / 4°C and give it 5 minutes so the surface is actually hot. Weigh dark chocolate, 70%, heavy cream, granulated sugar, vanilla extract, kosher salt. A mousse for people who do not want to serve raw yolks. The chocolate is melted with a little cream, cooled, then folded into more whipped cream. It sets in the fridge.
Heat 5 min
AI-generated photo.
2Dark Chocolate Mousse is cooked in the home kitchen. Also called Chocolate Mousse. Cold plates mute salt. Taste again after the food has rested a minute.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Dark Chocolate Mousse, until the edges take a little color. A no-cook plate still needs salt and a rest so the dressing soaks in.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Dark Chocolate Mousse at the refrigerator at 40°F / 4°C. Start checking at 26 minutes. Dark Chocolate Mousse is done when it tastes seasoned after the chill, and the dressing or brine coats every piece.
Chill 26 min
AI-generated photo.
5Check the center of Dark Chocolate Mousse, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇫🇷 FranceWestern Europedark-chocolate-mousse-step-5
Dark Chocolate Mousse, step 6
Step 6 · Rest 5 min
6Rest Dark Chocolate Mousse for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in the home kitchen, with the sauce or garnish that belongs to it. Film Dark Chocolate Mousse in this shot order and no other: a cooling rack and a waiting towel; the fridge shelf where the plate will chill; scale and bowls in a flat lay; a knife sliding into the potato or vegetable. Slate words for the editor: mortar, flake, bloom, ripple, iris, yarrow, oven, honeyed, dusk, twilight.
Rest 5 min
How you know it is done
Dark Chocolate Mousse is done when it tastes seasoned after the chill, and the dressing or brine coats every piece.
If it goes wrong
- Dark Chocolate Mousse looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Dark Chocolate Mousse turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cover Dark Chocolate Mousse and refrigerate it the same day. Eat it within 2 days. Do not leave a dressed or creamy cold plate at room temperature.
How this dish helps your daily life
- A chocolate dessert without raw egg, which makes it easier to share.
- You can see exactly how much cream and sugar went in.
Notes
Pregnancy. No raw egg. Cream and chocolate are the body of it. Many dark bars contain milk, and cocoa has a little caffeine. Vanilla extract contains alcohol; use paste to avoid it.
From the kitchen. If the chocolate is hot when the cream goes in, the mousse deflates. Barely warm is the moment.
Allergens in the required list: Milk.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.