John Myers
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Chocolate Mousse and Crème Brûlée
The perfect chocolate mousse and crème brûlée recipe with a picture and simple step-by-step instructions.
Mousse au Chocolat:
- 200 g Dark chocolate with at least 50% cocoa content
- 3 Pc. Eggs (L) very fresh
- 250 ml Whipped cream
Creme brulee:
- 150 ml Milk
- 300 ml Whipped cream
- 90 g Sugar
- 4 Pc. Chicken egg yolk fresh (M)
- 1 Pc. Vanilla pod
Mousse au Chocolat:
- Separate the eggs. Beat the egg whites very stiff and chill. Whip the cream until stiff and put in a cool place.
- Grate half of the chocolate very finely. Divide the other half into pieces and melt over the water bath. Allow to cool slightly.
- Whip the egg yolks until creamy. Quickly stir the lukewarm chocolate into the egg yolk. First fold in the cream and then the egg whites.
- Fold in the finely grated chocolate and pour the mixture into a bowl or several small bowls. Put in a cool place, preferably overnight. Garnish with coarsely grated chocolate if you like before serving.
Creme brulee:
- Whisk the milk, cream, 80 g sugar and egg yolks with a whisk. Cut the vanilla pod lengthways and scrape out the pulp with the tip of a knife or spoon. Stir the pulp into the cream mixture, add the vanilla pod. Cover and chill the mixture for at least 1 hour.
- Then pour the vanilla cream through a fine sieve into a large measuring cup or bowl with a pouring spout to remove the pod and coarse pieces.
- Place four ovenproof molds (approx. 150 ml each) in a baking dish. Pour the vanilla cream into the molds. Place the casserole dish on the grid of the hot oven (electric stove: 150 ° C / fan oven: 125 ° C / gas: level 1-2).
- Pour so much hot water into the baking dish that the molds are about two-thirds in the water. Let the crème brûlée set for 50-60 minutes. Let cool down a bit, then chill for 2-3 hours.
- Sprinkle 1 teaspoon of sugar over the crème brûlée. Caramelize and solidify using a kitchen gas burner or under the preheated grill.
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