Mousse Au Chocolat

Recipe by Mia in Germany
READY IN: 4hrs 30mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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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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