Creamiest chocolate mousse

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    Creamiest chocolate mousse

    Creamiest chocolate mousse

    (76)
    45min


    74 people made this

    About this recipe: This is one of the best chocolate mousses I've ever tried. I personally make the mousse without any alcohol added. Garnish with whipped cream and chocolate shavings for an extra special effect.

    Ingredients
    Serves: 10 

    • 200g plain chocolate, chopped
    • 7 egg yolks, beaten
    • 2 tablespoons sugar
    • 1 pinch salt
    • 7 egg whites
    • 250ml double cream
    • 1 tablespoon kirschwasser (optional)

    Method
    Prep:45min  ›  Ready in:45min 

    1. Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.
    2. In a separate bowl, whip cream to medium stiff peaks, but do not allow it to become grainy. Set aside.
    3. In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.
    4. Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.
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    Reviews & ratings
    Average global rating:
    (76)

    Reviews in English (70)

    emilyround
    8

     -  15 Mar 2011

    by
    158

    Here's what you do-- add 1/4 teaspoon of cream of tartar to the egg whites after you've begun to froth them. This will keep everything from separating. I served this mousse hours later and it was incredibly smooth, rich, and delicious. I also made a ginger syrup by boiling some slices of ginger with a couple tablespoons of water and white sugar, then straining the ginger. I added this to half the batch to make some regular chocolate mousse and some ginger chocolate mousse (topped with candied ginger). Both came out great. Thank you!  -  25 Feb 2008  (Review from Allrecipes US | Canada)

    by
    95

    This is a wonderful recipe. Advice for others --- the mousse is not made to sit. It's supposed to be prepared, then eaten.... Letting it sit in the ice box will allow the proteins and fats to break down and seperate. So... EAT EAT EAT!!  -  10 Apr 2007  (Review from Allrecipes US | Canada)

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