Why is Mousse au chocolat a l'ancienne classified as ultra-processed (NOVA 4) and what specific additives does it contain?

It is classified as ultra-processed because it combines refined ingredients such as added sugar, cocoa paste, butter and is emulsified with sunflower lecithin (E322), a food-grade additive used to improve texture; the product also includes a natural vanilla flavor and contains no preservatives or colorings.

How does the sugar and salt content of this chocolate mousse affect people with diabetes or hypertension?

With 20 g of sugar and 0.31 g of salt per 100 g, the mousse can cause rapid blood-glucose spikes for people with diabetes and add to daily sodium intake, which may exacerbate hypertension, especially when consumed regularly.

Is the presence of egg whites and egg yolks in this mousse a concern for individuals with egg allergy?

Yes-egg whites and egg yolks are major allergens, so the product is unsafe for anyone allergic to eggs, and it also lists milk and soy as allergens, further limiting suitability for those with multiple food sensitivities.

Marie morin • 400 g

Mousse au chocolat à l'ancienne

Desserts

Product Insights

This classic chocolate mousse, marketed as "Mousse au chocolat a l'ancienne", is a dairy-based dessert that falls into the PNNS group "Desserts and sweet foods". It carries a Nutri-Score of D and is classified in NOVA group 4, reflecting its ultra-processed nature, with added sugar, emulsifier (sunflower lecithin, E322) and no preservatives or colorings. Nutritionally, it is high in saturated fat (15 g per 100 g) and salt (0.31 g per 100 g) while providing a modest amount of fiber (5.4 g per 100 g), and it contains allergens such as eggs, milk and soy.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

high

Sugars

high

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal356 kcal

Fat25 g

Saturated Fat15 g

Carbohydrates25 g

Sugars20 g

Comparative Analysis

Compared with the average chocolate mousse, this mousse contains slightly less sugar (20 g vs 20.5 g per 100 g) but considerably more saturated fat (15 g vs 11.5 g) and higher salt (0.31 g vs 0.2 g).

Ingredients

Chocolat noir 42% (pâte de cacao, sucre, beurre de cacao, émulsifiant : lécithine de tournesol, arôme naturel de vanille), blancs d'œufs, jaunes d'œufs, beurre salé.

84%

35%

Unlock What Your Food Doesn't Tell You

Scan this and millions of other food products to discover hidden positive & negative points, scores percentage, additives, allergens, and deeper product insights with the free NutrScan app.

Frequently Asked Questions

Everything you need to know about Mousse au chocolat à l'ancienne.

Marie Morin

200 g e (100 g x 2)