1/2 Photos of Chocolate Mousse
Do you want to make a chocolate mousse but you don't have a cream? Well this might be perfect recipe for you.
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Units: US | Metric
- 1Whisk the egg yolks with 4 tablespoons sugar in the top of a double boiler over boiling water until thick and creamy about 5 minutes. The egg should be pale and will double in the quantity.
- 2Place the broken chocolate, coffee and rum in the top of a double boiler over boiling water and leave until melted. Make sure the bottom of your bowl doesn't touch the boiling water.
- 3Once melted, stir in cocoa powder. Add butter little by little and stir until fully absorbed. Remove from heat and let it cool to room temperature.
- 4Meanwhile whip egg whites with remaining tablespoon sugar until soft peak form.
- 5Add the chocolate mixture slowly to the egg mixture stir gently until thoroughly incorporated and smooth.
- 6Before you fold egg whites to your chocolate mixture make sure chocolate mixture is room temperature (if too hot it won't set properly and could be too runny).
- 7Fold a quarter of the egg whites into the cooled chocolate mixture, continue with the remaining egg whites using a lift and fold motion with your spatula.
- 8Pour mousse into small ramekins or glasses.
- 9Refrigerate over night.
- 10Serve with berries and chocolate curls if desired.
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Nutritional Facts for Chocolate Mousse
Serving Size: 1 (80 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 396.8
- Calories from Fat 314
- Total Fat 34.9 g
- Saturated Fat 20.9 g
- Cholesterol 168.5 mg
- Sodium 202.5 mg
- Total Carbohydrate 19.7 g
- Dietary Fiber 5.0 g
- Sugars 10.8 g
- Protein 8.2 g