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My chocolate mousse

Yield 6 portions

Ingredients

Instructions

  1. Melt the chocolate over a Bain Marie ( bring water to boil, then reduce to simmering). Switch off the heat and let the melted chocolate cool a bit but remain easy to stir
  2. Beat the egg whites with the sugar till stiff peaks. Whisk the egg yokes with the vanilla sugar till pale. Whip the cream till combined and holding on the bowl. 
  3. Add to the egg yoke mixture the chocolate, mix well with a spatula. Add the cream, mix well with a spatula. Add 1/3 of the egg whites and combine well, add the rest and keep the air in by folding it into the mixture versus beating it.
  4. Transfer into the recipients and refrigerate minimal 1 to 2 hours before serving. Top with a chocolate shard or nibs for crunch or organ zest for freshness. Serve with a poached pear or quince in Autumn and berries in Summer.

Notes

on www.leeksandhighheels.com by Sandra Slawinski

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