A velvety, airy chocolate mousse with plain dark chocolate and a hint of vanilla. The secret is in the air: fold carefully, don’t whisk. A timeless finale, in small glasses or one large family bowl.
Heavenly chocolate mousse
Heavenly chocolate mousse
Method
01
Melt the chocolate
Melt the chocolate in the microwave (lowest setting) to approx. 40 °C.
02
Whisk the egg whites
Degrease a bowl with a little white vinegar and wipe dry. Whisk the egg whites stiff with 10 g of icing sugar.
03
Yolks
Whisk the yolks with the granulated sugar until frothy.
04
Mix
Pour the liquid chocolate into the yolk mixture and fold together. Fold (don't whisk!) the whisked egg white through in 3 batches.
05
Cream
Whip the cream with the remaining 10 g of icing sugar until half-whipped, firm but still pourable, like on an Irish coffee. Gently fold through the mixture.
06
Set
Pour into small glasses or a large family bowl and leave to set in the fridge.
Tips & notes
Don't whip the cream too far, otherwise the mousse splits. Really fold in the egg white in 3 batches: the more air, the lighter the result. The yolks and egg white aren't heated, so use fresh or pasteurised eggs. Keeps for a maximum of 2 days in a sealed container in the fridge.
Variations
- Add a pinch of sea salt for a modern, savoury touch.
- Finish with orange zest for a chocolate-orange variant.
Contains:
Eggs
Milk
Sulphites
| Calories | 366 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 34 g |
| Fat | 23 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
