{"id":303,"date":"2020-03-27T11:50:34","date_gmt":"2020-03-27T10:50:34","guid":{"rendered":"https:\/\/blogs.churlaud.com\/cuisine\/?p=303"},"modified":"2026-05-14T19:20:45","modified_gmt":"2026-05-14T17:20:45","slug":"mousse-au-chocolat","status":"publish","type":"post","link":"https:\/\/blogs.churlaud.com\/cuisine\/2020\/03\/27\/mousse-au-chocolat\/","title":{"rendered":"Mousse au chocolat"},"content":{"rendered":"\n

Pr\u00e9paration : <\/strong>15 minutes
Refroidissement :<\/strong> 2 heures minimum<\/p>\n\n\n\n

Ingr\u00e9dients<\/strong><\/h2>\n\n\n\n
    \n
  • 200g de chocolat noir<\/li>\n\n\n\n
  • 50 g de beurre<\/li>\n\n\n\n
  • 100 g de cr\u00e8me fraiche (liquide ou coup\u00e9e)<\/li>\n\n\n\n
  • 25 g de sucre glace<\/li>\n\n\n\n
  • 3 \u0153ufs (1 blanc de plus pour plus de l\u00e9g\u00e8ret\u00e9)<\/li>\n<\/ul>\n\n\n\n

    Proc\u00e9d\u00e9<\/strong><\/h2>\n\n\n\n
      \n
    1. Faire fondre au bain marie le chocolat. Retirer du feu puis ajouter le beurre en petit morceau et m\u00e9langer d\u00e9licatement avec une spatule jusqu\u2019\u00e0 ce que le beurre ait fondu. Verser ce m\u00e9lange dans un saladier (froid si possible).<\/li>\n\n\n\n
    2. Pendant ce temps, s\u00e9parer les blancs des jaunes. Monter en neige les 3 ou 4 blancs avec tout le sucre glace jusqu\u2019\u00e0 ce qu\u2019ils soient bien ferme.<\/li>\n\n\n\n
    3. Battre les 3 jaunes d\u2019\u0153uf pour qu\u2019il soit cr\u00e9meux et les ajouter au chocolat fondu \u00e0 l\u2019aide de la spatule.<\/li>\n\n\n\n
    4. Fouetter la cr\u00e8me fra\u00eeche jusqu\u2019\u00e0 ce qu\u2019elle commence \u00e0 gonfler et former de petites bulles puis l\u2019ajouter d\u00e9licatement au m\u00e9lange pr\u00e9c\u00e9dent (on peut utiliser un batteur).<\/li>\n\n\n\n
    5. Incorporer 1\/3 des blancs battus en neige \u00e0 la pr\u00e9paration pr\u00e9c\u00e9dente et m\u00e9langer doucement puis ajouter le reste et m\u00e9langer \u00e0 nouveau doucement.<\/li>\n\n\n\n
    6. Ne pas trop travailler mais s\u2019assurer qu\u2019il ne reste pas de traces blanches.<\/li>\n\n\n\n
    7. Mettre au frais pendant deux heures,<\/li>\n\n\n\n
    8. Patienter et Bon app\u00e9tit\u00a0!<\/li>\n<\/ol>\n\n\n\n
      \n
      \"\"
      Faire fondre au bain marie le chocolat<\/figcaption><\/figure>\n\n\n\n
      \"\"
      Battre les 3 jaunes d\u2019\u0153uf pour qu\u2019il soit cr\u00e9meux<\/figcaption><\/figure>\n\n\n\n
      \"\"
      Ajouter au chocolat fondu \u00e0 l\u2019aide de la spatule<\/figcaption><\/figure>\n\n\n\n
      \"\"
      Incorporer 1\/3 des blancs battus en neige<\/figcaption><\/figure>\n\n\n\n
      \"\"
      Ne pas trop travailler mais s\u2019assurer qu\u2019il ne reste pas de traces blanches<\/figcaption><\/figure>\n\n\n\n
      \"\"
      Bon app\u00e9tit\u00a0!<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      Pr\u00e9paration : 15 minutesRefroidissement : 2 heures minimum Ingr\u00e9dients Proc\u00e9d\u00e9<\/p>\n","protected":false},"author":6,"featured_media":318,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":5,"footnotes":""},"categories":[44,10,46,43,45],"tags":[26,84,85],"class_list":["post-303","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-automne","category-dessert","category-ete","category-hiver","category-printemps","tag-chocolat","tag-mousse-au-chocolat","tag-riche"],"yoast_head":"\nMousse au chocolat - Cuisine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.churlaud.com\/cuisine\/2020\/03\/27\/mousse-au-chocolat\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mousse au chocolat - 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