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Chocolate Mousse recipe - 1
(French: Mousse au Chocolat)
Ingredients for
6 people:
- 7 ounces (200 g) dark
chocolate (70% chocolate)
- 14 ounces (400 ml)
cream
- 4 eggs
- 1.7 ounces (50 g)
sugar
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Preparation
Time: 20 Minutes |
Cooking Time: 5 Minutes |
Recipe:
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Break the chocolate into
pieces and then melt it, using just enough heat to gently melt the chocolate. Stir the chocolate with a wooden spoon as it is melting.
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While the chocolate is
melting, mix the egg yolks and sugar. Also whip the egg white until it is foamy
(but not stiff) and whip the cream until it is foamy.
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Once the chocolate is melted,
add the egg-yolk/sugar mixture to the melted chocolate, stirring until it is
mixed in.
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Then "fold" in some of the
whipped cream, followed by some of the whipped egg white. Continue to fold in
both ingredients, alternating between the two until they are both used up.
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Once all the ingredients are
added and mixed in, spoon the mixture into attractive glasses. Place the glasses
in a refrigerator for at least an hour before serving, to allow the chocolate to
cool.
Notes:
This recipe can
be made with light cream. However, in blind taste tests, my
volunteers definitely prefer both the taste and the texture if
heavy (thick) cream is used.
For tips on
avoiding common problems with Mousse au Chocolat, see
Guidelines to Making Chocolate Mousse.
We have other
recipes at
Chocolate Mousse (Mousse au Chocolat).
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