MOUSSE AU CHOCOLAT

MOUSSE AU CHOCOLAT

MOUSSE AU CHOCOLAT

MOUSSE AU CHOCOLAT

MOUSSE AU CHOCOLAT

Course Dessert

Equipment

  • Saucepan

Ingredients
  

  • 250 g cooking chocolate
  • 5 egg yolks
  • 50 g icing sugar
  • 4 egg whites
  • 1 pinch salt
  • 500 ml cream
  • 2 cl brandy
  • 1 espresso

Instructions
 

  • Chop the chocolate into small pieces. Dissolve in a metal bowl over a saucepan of steaming water together with the espresso and stir until smooth. Place to one side and leave to cool at room temperature.
  • In a second metal bowl beat the 5 egg yolks and the icing sugar over the steam until white and fluffy.
  • Meanwhile whisk first the cream and then the egg whites with a pinch of salt in the mixing bowl (beater) until stiff.
  • When the chocolate and the fluffy egg yolks are at the same temperature, fold the chocolate carefully into the egg yolks, then fold in the egg white and cream alternately. Be careful not to stir too much or the egg whites and cream will separate again.
  • Leave the mousse to stand in a cool place for at least 3 – 4 hours.
Keyword BOSCH, MOUSSE AU CHOCOLAT, Recipes
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