{"id":2087,"date":"2025-07-15T09:20:21","date_gmt":"2025-07-15T07:20:21","guid":{"rendered":"https:\/\/www.informations.brussels\/mousse-au-chocolat\/"},"modified":"2025-07-17T08:37:55","modified_gmt":"2025-07-17T06:37:55","slug":"mousse-au-chocolat","status":"publish","type":"post","link":"https:\/\/www.informations.brussels\/fr\/mousse-au-chocolat\/","title":{"rendered":"Mousse au chocolat"},"content":{"rendered":"\n\n
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\n Rate this post<\/span>\n <\/div>\n <\/div>\n

Historique<\/h3>\n

La mousse elle-m\u00eame est n\u00e9e au XVIIIe si\u00e8cle sous la forme d’une cr\u00e8me l\u00e9g\u00e8re et a\u00e9r\u00e9e. Cependant, la mousse au chocolat, telle que nous la connaissons aujourd’hui, n’est devenue populaire qu’aux XIXe et XXe si\u00e8cles, lorsque les technologies de transformation du chocolat se sont am\u00e9lior\u00e9es et que les premi\u00e8res chocolateries ont vu le jour. Le chocolat a \u00e9t\u00e9 m\u00e9lang\u00e9 \u00e0 la base classique de la mousse, compos\u00e9e d’\u0153ufs et de cr\u00e8me, pour cr\u00e9er la texture riche et cr\u00e9meuse que nous connaissons aujourd’hui. On attribue souvent au chef fran\u00e7ais Auguste Escoffier<\/strong> le m\u00e9rite d’avoir affin\u00e9 la technique des diff\u00e9rentes mousses au d\u00e9but du XXe si\u00e8cle, m\u00eame si la mousse au chocolat n’est devenue un dessert c\u00e9l\u00e8bre dans le monde entier que plus tard. Elle est devenue populaire dans les restaurants et dans la cuisine fran\u00e7aise, puis dans le monde entier. <\/p>\n

<\/h3>\n

Ingr\u00e9dients :<\/h3>\n
    \n
  • 200 g de chocolat noir (de pr\u00e9f\u00e9rence 70% de cacao)<\/li>\n
  • \n

    3 \u0153ufs<\/p>\n<\/li>\n

  • \n

    2 cuill\u00e8res \u00e0 soupe de sucre<\/p>\n<\/li>\n

  • \n

    300 ml de cr\u00e8me fouett\u00e9e<\/p>\n<\/li>\n

  • \n

    Une pinc\u00e9e de sel (facultatif)<\/p>\n<\/li>\n<\/ul>\n

    Pr\u00e9paration :<\/h3>\n
      \n
    1. \n

      Faites fondre<\/strong> le chocolat : Cassez le chocolat en morceaux et faites-le fondre au bain-marie ou au micro-ondes. Si vous utilisez le micro-ondes, mettez le chocolat dans un bol r\u00e9sistant \u00e0 la chaleur et mettez-le au micro-ondes pendant 30 secondes, remuez et r\u00e9p\u00e9tez l’op\u00e9ration jusqu’\u00e0 ce que le chocolat soit compl\u00e8tement fondu. Laissez le chocolat refroidir l\u00e9g\u00e8rement. <\/p>\n<\/li>\n

    2. \n

      Fouetter la<\/strong> cr\u00e8me : Fouetter la cr\u00e8me dans un bol jusqu’\u00e0 ce qu’elle soit ferme. R\u00e9server. <\/p>\n<\/li>\n

    3. \n

      Battre les \u0153ufs<\/strong>: Dans un autre bol, battez les \u0153ufs avec le sucre jusqu’\u00e0 ce qu’ils soient mousseux. Cela prend environ 3 \u00e0 5 minutes avec un batteur \u00e9lectrique. <\/p>\n<\/li>\n

    4. \n

      M\u00e9langez le chocolat et le m\u00e9lange d’\u0153ufs<\/strong>: ajoutez le chocolat fondu au m\u00e9lange d’\u0153ufs. Remuez doucement jusqu’\u00e0 ce que tout soit bien m\u00e9lang\u00e9. <\/p>\n<\/li>\n

    5. \n

      Incorporez la cr\u00e8me fouett\u00e9e<\/strong>: Ajoutez la cr\u00e8me fouett\u00e9e au m\u00e9lange de chocolat en plusieurs fois. \u00c0 l’aide d’une spatule, incorporez d\u00e9licatement la cr\u00e8me fouett\u00e9e au m\u00e9lange, en pr\u00e9servant autant d’air que possible. <\/p>\n<\/li>\n

    6. \n

      R\u00e9frig\u00e9rez<\/strong>: R\u00e9partissez la mousse dans des verres ou un bol et mettez-la au r\u00e9frig\u00e9rateur pendant au moins 2 heures pour qu’elle se raffermisse.<\/p>\n<\/li>\n

    7. \n

      Servez<\/strong>: Si vous le souhaitez, servez la mousse au chocolat avec du chocolat r\u00e2p\u00e9, de la cr\u00e8me fouett\u00e9e ou des fruits frais.<\/p>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      Historique La mousse elle-m\u00eame est n\u00e9e au XVIIIe si\u00e8cle sous la forme d’une cr\u00e8me l\u00e9g\u00e8re et a\u00e9r\u00e9e. Cependant, la mousse au chocolat, telle que nous la connaissons aujourd’hui, n’est devenue populaire qu’aux XIXe et XXe si\u00e8cles, lorsque les technologies de transformation du chocolat se sont am\u00e9lior\u00e9es et que les premi\u00e8res chocolateries ont vu le jour. […]<\/p>\n","protected":false},"author":10,"featured_media":2085,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[40],"tags":[],"class_list":["post-2087","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie-fr"],"yoast_head":"\nMousse au chocolat - Informations Brussels<\/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:\/\/www.informations.brussels\/fr\/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 - Informations Brussels\" \/>\n<meta property=\"og:description\" content=\"Historique La mousse elle-m\u00eame est n\u00e9e au XVIIIe si\u00e8cle sous la forme d’une cr\u00e8me l\u00e9g\u00e8re et a\u00e9r\u00e9e. Cependant, la mousse au chocolat, telle que nous la connaissons aujourd’hui, n’est devenue populaire qu’aux XIXe et XXe si\u00e8cles, lorsque les technologies de transformation du chocolat se sont am\u00e9lior\u00e9es et que les premi\u00e8res chocolateries ont vu le jour. […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.informations.brussels\/fr\/mousse-au-chocolat\/\" \/>\n<meta property=\"og:site_name\" content=\"Informations Brussels\" \/>\n<meta property=\"article:published_time\" content=\"2025-07-15T07:20:21+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-17T06:37:55+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.informations.brussels\/wp-content\/uploads\/2025\/07\/0_1_640_N-2.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"640\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"Claire. Delmarche\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Claire. Delmarche\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.informations.brussels\\\/fr\\\/mousse-au-chocolat\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.informations.brussels\\\/fr\\\/mousse-au-chocolat\\\/\"},\"author\":{\"name\":\"Claire. 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