Chocolate Mousse

Note: Bumped this old post for all of you chocolate lovers out there!

Happy ValentineIngredients
4 dl cream
4 eggs
100 g sugar
300 g dark (70%) chocolate
100 g butter

1. Melt the chocolate and butter together.
2. Whip the cream until stiff. Put it in the fridge.
3. Whip the egg whites until stiff, adding half the sugar slowly at the end of the process. Put it in the fridge.
4. Whisk the egg yolks and the rest of the sugar. Add cognac.
5. Mix in the melted chocolate.
6. Mix in the whipped cream.
7. Mix in the egg whites.

Leave in the fridge for 3 hours.

3 thoughts on “Chocolate Mousse”

  1. If you want an interesting variation, try it with white chocolate. Put a ½inch layer down it in a tin, put rose petals on (take off the white base, its bitter), then cover it over with another layer the same depth.

    Slice into triangles and serve it with a berry puree.

    Of course its better if you serve it to someone you want to impress… 😉

  2. For a really interesting variation: chilli chocolate mousse. I’ve had this a couple of times at the Sawtell Chilli Festival, but can’t find a recipe online.

    I suppose the trick is to just add enough chilli powder to give you that warm tingling sensation that urges you on to another spoonful.

  3. Did you ever try making chocolate mousse without cream ?

    I use (Belgian) chocolate, sugar and eggs. Melt the chocolate, separate the egg-white, mix the egg-red with the melted chocolate, add the sugar. Stir the eggwhite until it is really really solid foam, then very very gently mix this with the rest. Keep in the fridge for 12 to 24 hours. It’ll become solid enough to leave a spoon standing in it!

    You can see pictures of it here (from 77 till 84).


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