Mousse Au Chocolat

The texture light and fluffy, the taste not too sweet and rich in chocolate flavor. The chocolate for this classic French dessert has to be of good quality; the higher the cocoa content, the more intense the chocolate taste.

Mousse Au Chocolat

  • Servings: about 8
  • Difficulty: medium
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  • 300 ml whole milk
  • 300 g dark chocolate of good quality (55 – 75% cocoa content), chopped into small pieces
  • 3 egg yolks
  • 6 egg whites
  • 90 g sugar
  1. In a pot bring the milk to a boil then remove from the oven and add the chocolate, stirring well with a whisk. As soon as the chocolate is dissolved whisk in the egg yolks, beating continuously, 2 – 3 minutes. Transfer the mixture into a large mixing bowl and set aside for 10 minutes, stirring every 2 – 3 minutes.

  2. In a second mixing bowl beat the egg whites until they form soft peaks. Trickle in the sugar and continue to beat for another 2 – 3 minutes. Using a whisk gently fold in 1/3 of the whipped egg whites under the chocolate mixture. Then using a rubber spatula fold in the remaining whipped egg whites. Transfer the mousse into a serving bowl and chill in a refrigerator for at least 4 hours before serving.

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