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Mousse, chocolate

Chocolate mousse is an aerated dessert made with chocolate and milk-based ingredients. The figures here describe fresh chocolate mousse. It mainly provides carbohydrate and fat, with some protein. Per 100g, it contains 6.5g of fat, including 3.3g of saturated fat, 18g of sugars and 4g of protein.

The sugar and saturated fat content are worth noting for people monitoring these nutrients in their diet. Saturated fat can raise blood cholesterol levels, while protein supports the maintenance and repair of body tissues. Chocolate mousse also provides calcium, which helps maintain bones and teeth. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

149 kcal

Energía

627 kJ

Grasa

6.5g

of which saturates

3.3g

Carbohydrate

20g

of which sugars

18g

Proteína

4g

Sal

0.17g

Alcohol

0g

Agua

67g

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

48µg

Vitamina D

Trace

Vitamina E

1mg

Vitamina C

0mg

Thiamin (B1)

0.04mg

Riboflavin (B2)

0.21mg

Niacin (B3)

0.2mg

Vitamin B6

0.04mg

Vitamina B12

0.2µg

Ácido fólico

6µg

Calcio

97mg

Hierro

1.6mg

Magnesio

28mg

Phosphorus

100mg

Potasio

220mg

Sodio

67mg

Zinc

0.6mg

Cobre

0.12mg

Other types of mousse

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Mousse, chocolate, low fat

123 kcal

5.5g

3.7g

–

Mousse, fruit

143 kcal

4.5g

6.4g

–

About these figures

Values are per 100g of the food as described (10 samples, 4 brands, fresh). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Milk Products and Eggs Supplement, 1989; and Fatty Acids Supplement, 1998.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente