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af: Max M Rasmussen
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Chocolate Mousse - no cream

Chocolate Mousse - With Whipped Cream. - Max M Rasmussen
Video Recipe - What could possibly be better than chocolate? Chocolate whipped up with eggs to a fluffy mixture with whipped cream on top ... of course. Good in a large bowl. Good in portions. Good!

This is the classic French chocolate mousse, which always sparks enthusiasm.

Ingredients:

8-10 servings

  • 225 g (8 oz) chocolate, 70%
  • 50 g (2 oz) soft butter
  • 9 egg whites
  • 125 g (4½ oz) sugar
  • 6 egg yolks

4 servings

  • 100 g (3½ oz) chocolate, 70%
  • 20 g (1 oz) soft butter
  • 4 egg whites
  • 55 g (2 oz) sugar
  • 2-3 egg yolks, depending on the size

Directions

Chop the chocolate roughly and melt it slowly in a bowl in a warm water bath.

Stir the butter into the chocolate.

Whip the egg whites while you slowly add the sugar. When you can turn the bowl upside down without the whites falling out, it's stiff enough.

Gently but thoroughly turn the yolks in the egg whites.

Fold around 1/4 - 1/3 of the egg mixture into your chocolate mass. This makes it easier to spread the chocolate into the whites.

When it's mixed together turn it gently in with the rest of the whites. It doesn't matter that there are few white streaks from the eggs. That way you can tell that it's homemade ;)

The mousse can either scraped into a bowl or in small portion glasses.

Put it in the refrigerator for least two hours before serving.

Decorate with whipped cream just before serving.

Notes

I also added a smaller quantity version because I thought that the first one was somewhat large, and I often found that I only needed half  a portion. This also fits with a whole 100 g chocolate bar, which is useful. But it's the same recipe.

0
af: Anonymous

k

gr8 no cres
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af: Anonymous

So good

I've been making this recipe for a little over a year now, it's delicious every time. Thank you!!
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af: Anonymous

Chocolate mousse with no cream

Wow - this is fabulous and soooo easy. I stuff up desserts but this was easy!! And tastes divine. Made the large quantity for an Australian trifle without cream. Thank you
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af: Anonymous

choc mousse no cream

You are amazing. This by far was the easiest of mousse recipes I have followed. Well done, I am your new fan and will follow your site to find other recipes Barbara.
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af: Anonymous

choc mousse no cream

The Cusinart cookbook has a recipe similar to this that I have been using for many years. I am looking forward to using this one and seeing if I get as many rave reviews with it. I have a notion that I will. It looks wondrful. note; I subsitute one ounce of dark or bitter chocolate in mine. It gives it a deeper taste we think.
0
af: Anonymous

k

gr8 no cres