Creamy dark chocolate mousse

    40 min

    This dark chocolate mousse is creamy and very light. Fill tall glasses with the help of a pastry bag and decorate with grated chocolate, curls of white chocolate or whipped cream.

    1 person made this

    Serves: 6 

    • 250ml whipping cream
    • 300g dark chocolate, chopped
    • 100g of butter, cubed
    • 200g caster sugar
    • water, as needed
    • 7 egg yolks
    • 5 egg whites

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Whip cream in a clean glass bowl until it just starts to thicken but isn't too stiff. Store in the fridge to use later.
    2. Melt chocolate and butter in a double boiler or microwave; set chocolate mixture aside to cool.
    3. Pour sugar into a small saucepan; cover with water and heat until sugar dissolves and starts to caramelise into a syrup.
    4. Beat egg yolks with electric mixer until light and fluffy; drizzle the syrup into the egg yolks, a bit at a time, beating well after each addition.
    5. Beat egg whites in a large bowl and whisk until stiff peaks form.
    6. Add the cooled, melted chocolate and butter mixture; mix well.
    7. Fold in the lightly whipped cream and half of the beaten egg whites until combined.
    8. Fold in the remaining beaten egg whites slowly so that the mousse does not lose volume
    9. Spoon mousse into a pastry bag and pipe into tall glasses. Store mousse in fridge until ready to serve.

    Raw egg:

    This recipe contains raw egg. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw egg.

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