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Mousse Au Chocolat

Mousse Au Chocolat created by Artandkitchen

Classic Mousse au Chocolat. Cooking time is chilling time.

Ready In:
4hrs 30mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Mia in Germany
Contributor
@Mia in Germany
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"Classic Mousse au Chocolat. Cooking time is chilling time."
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  1. Artandkitchen
    Mousse Au Chocolat Created by Artandkitchen
    Reply
  2. Artandkitchen
    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!
    Reply
  3. Mia in Germany
    Classic Mousse au Chocolat. Cooking time is chilling time.
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