top of page

Chocolate mousse

Number: 8 to 12 people

Complexity: medium

Working time: 15 min

Total preparation: 2 hours

    Ingredients

    • 400 gr (dark) chocolate

    • 6 egg yolks

    • 6 egg whites

    • 400 ml whipped cream

    • 4 tbsp sugar

    Other supplies

    Spray whipped cream

      Our son lives in a room and can prepare a weekly dinner for a man for 10 - 14 euros for four euros, consisting of a snack, starter, main course and dessert.

      Nothing from packages or bags, everything homemade. If possible, it can also be nicely arranged on a plate or bowl. And of course also studying.

      A difficult and educational task. This week I was asked if I wanted to put the chocolate mousse recipe on the site. Naturally!

      I always use Callebaut dark chocolate at home. But you can also use the cheapest chocolate you can find, as the gentlemen at home won't taste that after those few beers!

      Preparation

      Start early, as the mousse needs to set!

      I would serve it in single bowls with a dollop of whipped cream (spray can) but I don't think you have enough crockery. In a French restaurant the chef once brought a large bowl of chocolate mousse (a la our glass salad bowl) and scooped a portion onto a plate with a wooden spoon. Add whipped cream. Enjoy!

      First clean the bowl and the whisk in which you will beat the egg whites with hot water and washing-up liquid, then with vinegar and rinse with hot water.

      Dry with paper towels. Not with the tea towel because it won't be really clean.

      The whisk and bowl are now completely free of fat, otherwise your proteins will not set.

      When separating the eggs into white and yellow, make sure that no yellow egg yolk gets into the white. Egg yolk is fat.

      Beat the egg whites until stiff, then add the sugar and beat briefly.

      Break the chocolate into pieces and heat in a bain-marie (bowl over warm/hot water) until melted. Stir well, remove the bowl from the pan of water and stir in the egg yolks from the heat.

      Beat the whipped cream until semi-stiff.

      Create 2 or 3 spoons of cream and egg white through the hot chocolate and stir until a smooth mass is formed. Then carefully fold in the rest of the whipped cream and finally the egg whites.

      Fold into an even, fluffy mass.

      Allow to set for at least 2 hours.

      You can also make it a day in advance. Make sure to cover it in the refrigerator.

      KPK/20oct18

      bottom of page