classics, international

mousse au chocolat


Mousse au Chocolat is a wonderfully fluffy chocolate dessert which can be served with fresh fruits, frutti di bosco, on its own or with a little whipped cream.


mousse au chocolat
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200 g dark chocolate grated
5 eggs
150 g white sugar
125 ml cream
1 pinch salt
  1. Separate the egg white from the yolks, placing the egg white in one bowl and the egg yolks in another.
  2. Add a pinch of salt to the egg white and using a mixer beat it until it is stiff. Slowly sprinkle in 100g of sugar as you beat it.
  3. Whip the cream until it is stiff.
  4. Grate the chocolate and place it in a bowl over a pot with simmering water to melt.
  5. When the chocolate has melted, place another bowl over the simmering water. Add 4 teaspoons of hot water, 50g of sugar and the egg yolks and beat into a thick foamy cream. Remove immediately from the heat.
  6. *Now you have to be very fast and precise. Otherwise the mousse can become hard and lumpy.
  7. Step 1: Pour the melted chocolate into the egg mixture and fold it under until you have a smooth cream.
  8. Step 2: Carefully fold the whipped cream under the chocolate & egg mixture.
  9. Step 3: Carefully fold the beaten egg white under the chocolate egg & cream mixture.
  10. Pour in to a large serving bowl and place in the refrigerator for 4-5 hours before you serve it.

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