How to Make Delicious chocolate mousse

chocolate mousse. Fill Your Cart With Color Today! With the easy pulse of an electric blender, this rich, brandy-enhanced chocolate mousse can be whipped up in a jiffy. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Chocolate mousse has very few ingredients so it's important to use the best quality chocolate — its flavor will shine through. I like semi-sweet chocolate but if you prefer your mousse with a darker chocolate flavor, use bittersweet. Remember, the higher the cacao percentage, the less sweet the chocolate.. You can have chocolate mousse using 4 ingredients and 8 steps. Here is how you achieve it.

Ingredients of chocolate mousse

  1. It’s 200 grams of chocolate morcels (i use bunnies and eggs leftovers from easter ).
  2. It’s 6 of eggs.
  3. You need 6 tbsp of of sugar.
  4. Prepare 1 tbsp of butter.

Chill metal mixing bowl and mixer beaters in freezer. Chocolate mousse is the ultimate dessert for any chocolate lover. Less cream, more chocolate, a more intense chocolate flavour and a beautiful creamy mouth feel. This Chocolate Mousse Recipe is THE BEST!

chocolate mousse instructions

  1. place a medium sauce pan with water in the stove.
  2. inside of the medium pan place a smaller one with the chocolate and the butter.
  3. stir until melts.
  4. add the yolks one by one and stir continually.
  5. add the sugar stir well and take from the heat.
  6. beat the whites until fluffy and double in volume.
  7. add the withes to the chocolate mixture and mix slowly and carefully (to not lose the nice volume ).
  8. take to fridge 4hours before serve.

I have made Chocolate Mousse before…but have never really found a recipe that I liked. I tried to develop my own a few years back which ended in spoon throwing and tears. Heat until chocolate is fully melted and mixture is smooth. I can tell you to the day, the first time I tasted chocolate mousse, now I'm talking about real chocolate mousse, not the instant or quick versions that use gelatin to bind them, they may make fine cake fillings, but once you've had the real thing, there is no substitute. Dark chocolate and espresso add the slightly bitter notes needed to balance this easy chocolate mousse.

Author: chef

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