Home › Dishes › Mousse Au Chocolat
Mousse Au Chocolat has an estimated glycemic index of 38 (range 32 to 45), which is low, and a glycemic load of 11 per serving (medium). NutriOptio estimates one serving (100 g) at 350 calories, with 5 g protein, 30 g carbohydrate and 25 g fat.
French cuisine · Contains Sugar · Non-Vegetarian · Contains Egg. Serving: 100 g.
| Nutrient | Per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 5 g |
| Carbohydrate | 30 g |
| Fiber | 2 g |
| Sugars | 25 g |
| Added sugars | 25 g |
| Fat | 25 g |
| Saturated fat | 15 g |
| Sodium | 50 mg |
Typical ingredients: dark chocolate, eggs, sugar, heavy cream, vanilla extract
| Dish | GL / serving | kcal / serving |
|---|---|---|
| Quiche | 10 | 300 |
| Quiche Lorraine | 10 | 300 |
| Cassoulet | 6 | 350 |
| Macaron | 6 | 70 |
| Socca | 5 | 150 |
NutriOptio estimates 350 calories in one serving (100 g) of a typical mousse au chocolat recipe. Your recipe and portion will change this.
A serving has an estimated glycemic load of 11, which is medium (10 or under is low, 20 or over is high). Portion size and what you eat it with matter. This is general information, not medical advice.
NutriOptio grades a typical mousse au chocolat E on Nutri-Score, where A is the best and E the lowest nutritional quality.
Your recipe is not the typical one. Photograph your plate or describe it, and NutriOptio grades your actual portion for glycemic load, Nutri-Score and processing.
Open the NutriOptio web appThese are the values the NutriOptio app gave for a typical mousse au chocolat in October 2026. They are AI estimates and can change as the app is updated; search the dish in the app for its current estimate. Calories and nutrients are NutriOptio's AI estimate for a typical recipe and portion. The glycemic index is NutriOptio's reference value for this dish, estimated from its carbohydrate ingredients; glycemic load is computed from it and the serving's carbohydrate. Home and restaurant versions vary, sometimes a lot. General information, not medical advice.
