Family Best Time >> Sports

The best chocolate mousse according to 60 million consumers

Among the desserts that can be found in our fridge, there is of course the chocolate dessert cream , fruit yoghurt and chocolate mousse. A true Proust madeleine, it immediately takes us back to childhood and warms our hearts. If some apprentice cooks love to prepare it at home, others (including us, let's face it), prefer to buy it in supermarkets. From then on, we enjoy a gourmet dessert, without having to put on the apron. However, if the chocolate mousse has totally conquered our hearts, the one found on the market is not quite a good student. Too sweet, with additives, flavorings, sweeteners... It's not easy to find THE right chocolate mousse.

Chocolate Mousse:A Study of 60 Million Consumers

To help us choose our favorite dessert, the magazine 60 Millions de consommateurs presents in its January 2022 issue "Large surfaces:promotions not legit", a comparison of the best chocolate mousses to be found in our neighborhood supermarket. Thus, the experts analyzed 13 references sold in supermarkets. To do this, they studied the composition of the products, and more particularly the presence of additives, flavorings and sweeteners, the absence of eggs, or even a high sugar and/or salt content. Of the 13 chocolate mousse references tested, no offer less than 40 kcal per individual pot.

The best chocolate mousse according to 60 million consumers


Verdict, there is no "best" chocolate mousse , but a "less worse" than the others. The one that stands out, according to 60 Million consumers , is none other than the dark chocolate mousse from the brand Bonne Maman .

How to make chocolate mousse?

The best solution, to enjoy a good chocolate mousse, is to make it yourself. For this, we follow the recipe of Cyril Lignac. We reveal the recipe!

The ingredients to make Cyril Lignac's dark chocolate mousse:

  • 200g dark chocolate
  • 100g milk chocolate
  • 17 cl of full liquid cream with 35% fat
  • 3 cl of whole milk
  • 9 organic egg whites
  • 80g caster sugar

Preparation steps:

  1. Coarsely chop the chocolates if they are in large pieces and place them in a bowl.
  2. Place the bowl with the crushed chocolates in a pan of hot water and let them melt. Mix well over low heat.
  3. Heat the cream and milk in a saucepan. Remove the chocolate bowl. Gradually pour the hot cream and milk in several times over the melted chocolates, mixing well until you obtain a very smooth ganache.
  4. Whip the egg whites in the bowl, slowly starting to incorporate some of the sugar, then stiffen them with the rest of the sugar.
  5. Pour the egg whites over the chocolate preparation and gently fold them in with the whisk, finish the mixture using a spatula to collect the preparation on the edges.
  6. Fill the ramekins with chocolate mousse and place them in the fridge for at least 2 hours before serving.