Chocolate mousse
6 people :
1 pinch salt
5 eggs
200 g dark chocolate
100 g double cream
Associated products :
PREPARATION : 20 min
COOKING : 10 min
RATING :
618 rates
RESTING : 120 min
ACCESSORIES :
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1
Break the eggs and separate the yolks from the whites.
Before preparing the egg whites, make sure that the metal bowl is spotlessly clean and dry, with no trace of fat or water.
- 5 eggs
2
Fit the whisk. Add the egg whites with a pinch of salt to the bowl, remove the cap and run the program.
- 1 pinch salt
- 5 eggs
BEATEN EGG WHITES |
05:00 / 5 / __°C
3
Set the egg whites aside and remove the whisk.
4
Put the chocolate and cream into the metal bowl; run the program.
- 200 g dark chocolate
- 100 g double cream
EXPERT |
05:00 / 3 / 60°C
5
Scrape the wall of the bowl down and rerun the program.
EXPERT |
01:00 / 3 / 60°C
6
Add the egg yolks through the opening and run the program.
- 5 eggs
EXPERT |
00:20 / 10 / __°C
7
Transfer the chocolate mixture to a bowl.
Using a spatula, gently fold the whisked egg whites into the chocolate mixture.
8
Set the chocolate mousse aside for at least 2 hours before serving.
Copyright : © photos Sandra Mahut © 2014 Hachette Livre (Marabout)
RATING :
618 rates
You can rate or comment on this recipe via our AppALL COMMENTS :
Author : katiecee
Made this and loved it. Will try again and “tweak” it slightly, more like the traditional mousse I've made before. New owner of a Cook Expert and was my second thing I made. Loving it so far.
Author : Barnes clan
very thick chocolate component, still had chunks of chocolate, egg whites seemed over-beaten, difficult to combine the two parts of the mousse. used dark choc which was too rich.
Author : Wivina
fabulous recipe! a big hit with the family
Author : dorean2879
I used large eggs, so needed more time to whip the egg whites. I found the chocolate was sticking to the side of the bowl and not being mixed properly, so checked more frequently to make sure the chocolate was melted and smooth. I also added 2tbs of castor sugar to the chocolate and cream mix to cut the bitterness of the 85% dark choc back a touch. Great result.