There are so many chocolate mousse recipes out there. With eggs, without eggs, only with yolk or only with egg white. Finding the right recipe is not so simple. And what do you do in such a case? Read different recipes and decide on one. Just trust your instinct. At least this is what I did. After I read different recipes on the internet and in my various cookbooks, I have opted for one I found in my cookbooks. Of course, this was changed a little. My friends and I were more than satisfied with the result, that’s why I will not hide the recipe from you.
Dice butter and melt together with the coarsely chopped chocolate in a bain-marie (double boiler).
You need:
100
g dark chocolate (70% cocoa)
100
g milk chocolate
50
g butter
3
fresh eggs
1
pinch of salt
50
g sugar
2
tbsp Amaretto
200
ml whipping cream
optional:
cacao
powder
mint
Servings:
4- 6
This is how we proceed:
Dice butter and melt together with the coarsely chopped chocolate in a bain-marie (double boiler).
Meanwhile, separate the egg. Whisk the egg whites and the pinch of salt in a large bowl until stiff. Whip the cream in a separate bowl. Add egg yolks, sugar and amaretto in a large bowl and stir for 5 minutes until fluffy.
Add the melted chocolate-butter mixture to the egg yolk mixture and stir.
Then gently fold in the cream and then the egg whites. Place the cream for at least 4 hours in the refrigerator.
You can serve the cream in bowls or glasses or you can serve chocolate mousse scoops. Sprinkle with cocoa powder and garnish with fresh mint.
Tip: Because raw eggs are processed, the mousse should be prepared on the same day on which it will be consumed. But do not worry, the next day you can still enjoy the mousse. But after that I can no longer guarantee.
Do you like mousse au chocolate?
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