web 2.0

Decadent Chocolate Mousse for your Valentine

Chocolate Mousse

This is an old Swiss recipe that’s very rich but not too sweet. I like it because it’s a very special treat, but doesn’t throw off my blood sugar levels after a meal. I suggest that this be shared by 4 people at least. It doesn’t make much, but it’s a very rich dessert.dark chocolate

2 eggs separated

100 g of 70% or more dark chocolate

2 Tbsp sugar

1 Tbsp of cocoa powder

200 ml whipping cream

– Take eggs out of the fridge one hour before making the mousse to bring them up to room temperature

– Separate the eggs and whip the whites with a pinch of salt until stiff peaks form. Put aside

– Whip the cream until quite thick and set aside

– In a bain-marie (a large metal bowl over a pot of boiling water) place the chopped chocolate and stir while it melts

– Once fully melted, take the chocolate off the stove

– In a separate bowl, mix egg yolks, cocoa powder and sugar together

– Add this mixture to chocolate

– Now take turns adding the egg whites and whipped cream to your chocolate mixture, by gently folding in with one or two spatulas.

– Place into 4 serving dishes or champagne glasses and chill for at least 20 minutes

Caroline Rechia