Basic chocolate mousse 1
desserts

Basic chocolate mousse

Basic chocolate mousse

Chocolate mousse is a classic dish on many dessert menus. The mousse is set by the cooled down chocolate, which means that no gelatin is needed in the preparation.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: French
Keyword: askthechef, chocolate, chocolate mousse, dessert, food content, foodblog
Servings: 4

Ingredients

  • 250 g dark chocolate(preferably 64%)
  • 80 g butter
  • 60 g egg yolk
  • 180 g egg whites
  • 100 g granulated sugar

Instructions

  • Melt the chocolate and the butter in a bain-marie.
  • Remove from the heat and stir in the egg yolks until smooth. Allow to cool down to approximately 28°C.
  • Beat the egg whites with the sugar until stiff peaks start to form and fold into the chocolate in separate additions.
  • Place the mousse in the refrigerator and allow to set for at least one hour.

Notes

Serving suggestions

  • As a dessert on its own served with whipped cream and vanilla ice cream.
  • As part of a dessert with components of caramel and hazelnuts.
  • As part of a dessert with components of vanilla and raspberry.
  • As part of a dessert with components of jasmine and pistachios.
  • As part of a dessert with components of passion fruit and basil.
 

Basic chocolate mousse

Chocolate mousse is a classic dish on many dessert menus. The mousse is set by the cooled down chocolate, which means that no gelatin is needed in the preparation.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: French
Keyword: askthechef, chocolate, chocolate mousse, dessert, food content, foodblog
Servings: 4

Ingredients

  • 250 g dark chocolate(preferably 64%)
  • 80 g butter
  • 60 g egg yolk
  • 180 g egg whites
  • 100 g granulated sugar

Instructions

  • Melt the chocolate and the butter in a bain-marie.
  • Remove from the heat and stir in the egg yolks until smooth. Allow to cool down to approximately 28°C.
  • Beat the egg whites with the sugar until stiff peaks start to form and fold into the chocolate in separate additions.
  • Place the mousse in the refrigerator and allow to set for at least one hour.

Notes

Serving suggestions

  • As a dessert on its own served with whipped cream and vanilla ice cream.
  • As part of a dessert with components of caramel and hazelnuts.
  • As part of a dessert with components of vanilla and raspberry.
  • As part of a dessert with components of jasmine and pistachios.
  • As part of a dessert with components of passion fruit and basil.
 

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