Chocolate Mousse

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IMG_4963Chocolate Mousse is a French classic dessert that I make very often. Served in an elegant cup or in a rustic bowl, it is always appreciated by everyone. The smell and texture of the chocolate allow for a mini indulgence. If you are an amateur of dark chocolate, then this recipe is for you!!

Thank you to our mentor Angie from The Novice Gardener for this Fiesta Friday #95  and to our co-host’s for this week   Loretta @ Safari of the Mind and Petra @ Food Eat Love.

Serves: 5

Ingredients:

  • 200g of dark chocolate (70% of cacao)
  • 5 eggs
  • 100ml of double cream
  • 2 tablespoons of caster sugar

Procedure: (easy)

  1. In a large bowl add the 5 egg yolks in another bowl add the 5 egg whites and set aside.
  2. Place the pieces of chocolate in a bowl set over a “Bain Marie”.
  3. Stir with a wooden spoon from time to time until the chocolate melts.
  4. Remove the pan from the heat and slowly pour the double cream into the chocolate bowl (the double cream should be at room temperature).
  5. Whisk until the texture becomes creamy.
  6. Add the 5 egg yolks into the bowl one by one, and whisk until the mixture becomes silky.
  7. Whisk the 5 egg whites until they form peaks, (before they become firm, pour the sugar).
  8. Now, gently fold the remaining egg whites into the chocolate mixture with a spatula.
  9. When all the texture is completely mixed, pour the chocolate mousse into individual cups and refrigerate overnight for a much better texture.

The Chocolate Mousse is delicious, with just enough bitterness.

Bonne Degustation!

PS: If 70% of cocoa is too strong for you, I suggest you use semi sweet chocolate or even chocolate milk!



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