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Mousse au Chocolat

This rich decadent Mousse is not only easy to make but require no bake. I call it the all 4's, as you will notice by the Ingredients. As it contains raw eggs, consume on the same day you make it. If Dark chocolate isn't your scene, then swap for milk or white. Serves 6.





Ingredients :


180g Lindt 70% Dark Chocolate (plus extra for shaving)

4 tbsp Butter

4 tbsp Caster Sugar

4 Large Organic Free Range Egg Yolks

4 Large Organic Free Range Egg Whites

300ml Whipping Cream

1/4 tsp Cream of Tartar


Method:


  1. Start by placing the broken up chocolate and butter into a glass Pyrex bowl and place on top of a saucepan of boiling water. Stir occasionally until the mixture has melted. This is your Ganache.

  2. Now place your egg white into a stand mixer or large bowl and whisk slightly. Then add the cream of tartar and whisk on medium. Whilst whisking, very slowly add the caster sugar, a little at a time. When the egg white have reached stiff peaks, stop whisking.

  3. Add the egg yolks to the chocolate Ganache and mix in until fully combined, then add the whipping cream and mix.

  4. Place a spoonful of the egg whites and mix. Then very careful add half of the remaining egg whites and gently fold into the chocolate Genache, turning the bowl as you fold. Now add the remaining egg whites and fold in the same way. Try not to over mix or knock out the air.

  5. Divide carefully into glass cups / bowls or pots of your choice, shave some chocolate over the tops for decoration, then place into the fridge for one hour until serving. Enjoy!






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