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My chocolate mousse

Yield 6 portions

Ingredients

Instructions

  1. Melt the chocolate over a Bain Marie. Let cool to room temperature.
  2. Whisk the egg yokes with the vanilla sugar till pale. Whip the cream. Beat the egg whites with the sugar till stiff peaks.
  3. Add to the egg yokes the chocolate, mix well with a spatula. Add the cream, mix well with a spatula. Add the egg whites and combine well but keeping the air in by folding it into the mixture versus beating it.
  4. Transfer into the recipients and refrigerate minimal 2 hours before serving. Top with a chocolate shard for crunch.

Notes

on www.leeksandhighheels.com by Sandra Slawinski

Recipe by Leeks and High Heels at http://leeksandhighheels.com/belgian-classics-belgian-chocolate-mousse-5/