- Preparation time
- 20 mins
- Cooking time
- 20 mins
- 4 people
- February 29, 2016
Tastes light and sweet chocolate mousse.
There’s something about mousse recipes that you may have noticed – they’re all extremely different from one another. Some use whole eggs, some use egg whites only, and some don’t use eggs at all. Some use whipping cream or butter, while others don’t. There are plenty of variations, so what’s the difference?
Mousse means foam in French, which implies the airy texture this dessert should have. That’s why we either whip cream or egg whites to incorporate air into the mixture. Basically, the lightness of the mousse is dependent on the ratio of whipped cream or whipped egg whites to the other ingredients. Using just egg whites without cream will make the mousse more delicate and light, while adding egg yolks, butter, or cream (even if whipped) will create a richer flavor and somewhat heavier texture.
- Bitter chocolate – 230 g
- Butter – 25 g.
- Powdered sugar – 110 gr.
- Water – 5 tbsp
- Chicken egg – 3 pcs.
- The butter and the chocolate melt in a water bath.
- Separate the yolks from the whites, the whites put into the refrigerator.
- Half of the caster sugar and water to cook thick syrup.
- Beat egg yolks, add sugar syrup and whisk until the mixture whitens.
- Mix the egg yolks with the cooled chocolate mass.
- Beat chilled whites with a mixer in a solid foam with the second half of the powdered sugar.
- Carefully transfer the beaten egg whites into chocolate mixture and mix thoroughly.
- Be decomposed into glasses, put into the refrigerator for a few hours.