Chocolate Mousse (with Stevia) – Freevia

Share on facebook
Share on twitter
Share on linkedin
chocolate mousse freevia

The history of chocolate mousse

Chocolate first appeared in the French palace kitchens in the early 1600s. The word mousse means foam in French. In America, the first white chocolate mousse was made in 1977 and then began its widespread popularity everywhere. In the early years, chocolate mousse was not what we know today as it was more of a pudding texture and less of an fluffy cream as the first hand mixers appeared in the 1930s.


But what is really going on; how much are calcium levels affected by dairy consumption and how can we improve our bone health?

What is the nutritional value of chocolate mousse?

The nutrients in a chocolate mousse are the antioxidant properties of dark chocolate. The cocoa in black chocolate is rich in substances (polyphenols, flavonols) that are protective against chronic degenerative diseases. For example, heart failure, inflammation, insulin resistance and improved cognitive function.

In addition, its albumin (egg white) content provides a significant amount of protein (5.6g per 100g serving) while providing iron, manganese and vitamin B12.

White granulated sugar can be easily replaced with a sweetener such as stevia which is of plant origin. This provides the same texture and consistency as the regular recipe, but with more health benefits. This reduces the sugar curve, calories and we get more fibre, vitamin A, C, iron, potassium, magnesium and sodium than conventional sugar.

The recipe for the perfect chocolate mousse



chocolate mousse freevia
chocolate mousse freevia

The secrets of a successful chocolate mousse are

1.Good raw materials. 1.Good quality ingredients. Additionally, buy a dark chocolate with at least 40-60% cocoa. Good quality chocolate is everything. Its quality is highlighted in the finished product.

2.Temperatures: pay particular attention to the temperature of the eggs and cream. The eggs should be at room temperature, while the cream should be cold. Take the eggs out of the refrigerator at least 1 hour before, and the cream just a few minutes before. The temperature of the eggs and the cream is the most important success factor when it comes to the texture and consistency of the chocolate mousse.

3.How to whip the cream correctly: The right temperature of the cream is not enough for the right consistency of a mousse. You need to be careful how much you whip it as if you whip it too much it will lose its air and become stiff. For this reason, whip it until it becomes a yoghurt consistency.

4.Stirring. This step is where a lot depends on! The moment you add the whipped cream, you have to be careful how you whisk it. The movements should be gentle and calm, not fast and sudden.  Use the spatula to fold your whipped cream into the mixture and allow the air in the whipped cream to be retained in the final mixture

5.Finally, chocolate mousse takes time. It may be an easy dessert, but it still needs time to cool, thicken and enhance the flavors. After making the mousse, cover it and refrigerate it for at least 2 hours.

Alexandra Kontodimou
Alexandra Kontodimou

Dietitian-Nutritionist MSc
Nutrition Home, Tsimiski 71, Thessaloniki