Monday, 5 August 2013

The best and easiest Chocolate Mousse ever!

I've been making this mousse for many years and always get lots of compliments whenever I serve it. The secret is to use the best chocolate you can find (definitely no cooking chocolate). Instead of using dark chocolate only, you can use a mixture of milk and dark chocolate. You'll get a paler as well as slightly sweeter mousse.

You will need:
4 very fresh egg yolks, preferably organic
300 g (11 oz)  good dark eating chocolate, I used dark Toblerone
4 Tbsp fine sugar
2 Tbsp rum, brandy, whiskey or any other booze you might like (optional)
500 ml (17 fl.oz) single cream (very cold)
(serves 8 to 10)
First beat the cold single cream until soft peaks form. Set aside.
 Break chocolate into smallish pieces and melt either in microwave or in a double boiler (in a bowl over a pan of simmering water). In the meantime put egg yolks in a bowl together with sugar and beat with an electric mixer until pale and light. It is important that the egg yolks are at room temperature. Then add alcohol (if using) and mix well. Once the chocolate has melted, let cool slightly, then mix into the egg mixture.
 Now fold the chocolate/egg mixture into the cream with a rubber spatula or a big metal spoon making sure not to over mix.
 Place mousse into a clean bowl, or into small individual serving dishes, and chill in the fridge for a few hours or over night.
Scoop out mousse with a spoon dipped in hot water first. 

If I have leftovers of this delicious mousse I freeze it to be enjoyed later on as a creamy chocolate ice cream.  

Bon Appétit
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Jess @ Scrappy n Happy said...

Yum! I love chocolate mousse but I have an intolerance to eggs so I steer clear of things with more than a couple of eggs, especially raw. But it sounds delish!

Astrid said...

OOOH! I have to go shopping tomorrow! :))) I looks so yummy and I love chocolate mousse. Thought of it a few days back so guess I'll have to make it! :)

Sheila said...

Looks delicious! I love chocolate! But is there an alternative for the raw eggs? We are cautioned not to eat raw or under cooked eggs here in the states because of salmonella poisoning.

Janet said...

That's an easy peasy recipe, I'd have to try it as an ice cream for sure.

Geckoboxes said...

This is a mouthwatering recipe!

Anita said...

Looks yummy! Definitely worth a try :)

chrisi said...

so dann werden wir demnächst Schoggimouse a la Vreni probieren, danke lg aus der sehr heissen Schweiz

Marg said...

Ooh yum! Leftovers? Seriously? There would never be leftovers in my house, lol.

Cattinka said...

Ich mag Chocolate Mousse sehr, und Deins sieht total lecker aus.

HeathersSewingRoom said...

This looks Yum and love your tutorial.

FlourishingPalms said...

It looks sublime. What are you trying to do to my diet?!

Thimbleanna said...

Yum Vreni -- this looks fantastic! Thanks for sharing your recipe!!!