Mousse Au Chocolat
"Classic Mousse au Chocolat.
Cooking time is chilling time."
photo by Artandkitchen
- Ready In:
- 4hrs 30mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 7 ounces dark chocolate
- 7 ounces whipping cream
- 3 eggs
- 1 1⁄2 ounces sugar, powdered
- 2 tablespoons water, boiling
directions
- Melt chocolate in bain marie, set aside.
- Seperate egg yolks from egg whites.
- Beat egg whites until stiff peaks form, refrigerate.
- Whip cream until very stiff, refrigerate.
- Beat egg yolks with powdered sugar, gradually adding two tablespoons boiling water until you get a smooth light yellow cream.
- Slowly beat creamed egg yolks into molten chocolate. Don't worry if it makes a very stiff glob.
- Very quickly fold in the stiff egg whites - it might be some beating instead of gently folding in to get a smooth blend! But don't overbeat, just stir in the egg whites with enough vigour to combine choclate cream and whites.
- As soon as you have a smooth blend, fold in the whipped cream. This time it should be more of a gentle folding inches.
- As soon as everything is combined and smooth, refrigerate for about 4-6 hours.
- Serve with any garnish you like :-).
- Enjoy.
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Reviews
-
This is a classic irresistible recipe. I prepared this with very good dark chocolate for cooking (Swiss quality) and next time I will do it in the same way. Too good Mia! <br/>The recipe is perfect and I really appreciate you note about what happens when you add the melted chocolate to the egg yolk cream! This was shok preventing!<br/><br/>Sorry I can't give you more than 5 stars!
