How To Make Chocolate Mousse
This is the perfect recipe if you’re looking for a dessert to make a day in advance. Enjoy the end of your dinner at the table instead of in your kitchen! I served the chocolate mousse garnished with chocolate shavings, pink peppercorns and coarse sea salt. Chocolate and salt: they go perfectly together if you ask me…
Love chocolate desserts? Then also try out another chocolate mousse I once made: chocolate mousse with olive oil!
- 7 oz dark chocolate (200 g)
- 2 oz brown sugar (55 g)
- ¼ cup whole milk (60 ml)
- ½ cup cream (100 ml)
- 3 medium eggs
Break or chop the chocolate up into small pieces and add them together with the brown sugar to a large mixing bowl. Pour in the milk and place the bowl over a small saucepan filled with water. Place the pan over medium heat and start melting the chocolate bain marie.
- In the meantime separate the eggs. Then add the egg yolks to a small cup and beat them lightly.
Transfer the egg whites to a high cup. Beat the egg whites for a couple of minutes until stiff.
Once the chocolate is fully melted, take the bowl off the heat and pour in the cream and the beaten egg yolks.
- Whisk well and add the whipped egg whites.
- Whisk gently into a light and smooth chocolate mixture.
Carefully pour or scoop this into cold glasses or cups. Place the chocolate mousse in the fridge and let it set and chill for at least 5 hours. Serve chilled.