in Dessert Recipes

Chocolate mousse

updated

Spread the love

Ingredients for 4 servings:

  • 100 g chocolate, Crémant
  • 2 dl cream (full cream)
  • 2 eggs, fresh
  • 2 tbsp sugar
  • 1 pinch of salt

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 20 minutes

chocolate cream

Whip the cream until stiff and refrigerate. Separate the eggs, whisk the egg whites with a pinch of salt until stiff, and refrigerate. Whisk the egg yolks and sugar very well (use a mixer, otherwise there will be lumps). Melt the chocolate in a double boiler, add the egg yolks and sugar mixture to the chocolate, leaving it on the boiler (this keeps the mixture smooth). Remove the mixture from the boiler and carefully fold in the stiffly whipped cream. Then carefully but thoroughly fold in the stiffly whipped egg whites. Refrigerate for at least 6 hours before serving to allow it to set. It can also be made the day before.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Wolfi's quick salad

Giant Calzone