Melt 200 g fondant chocolate au bain-marie and add a good
lump of salted butter and a sachet of vanilla sugar.
Beat 4 egg whites until stiff. Beat the cream until stiff with 100
g powdered sugar. Mix the cream with the melted chocolate
while stirring. Then carefully fold in the egg whites.
Pour the mousse into coupes and leave to set in the fridge
overnight. Serve with a dollop of whipped cream.
chocolate mousse
30g salted butter
1 cup cream
45g caster sugar
taste and tradition
the fiery passion
Melt 200 g fondant chocolate au bain-marie
and add a good lump of salted butter and a
sachet of vanilla sugar.
Beat 4 egg whites until stiff. Beat the cream
until stiff with 100 g powdered sugar. Mix the
cream with the melted chocolate while stirring.
Then carefully fold in the egg whites.
Pour the mousse into coupes and leave to set
in the fridge overnight. Serve with a dollop of
whipped cream.
30g salted butter
1 cup cream
45g caster sugar
chocolate mousse
taste and tradition
the fiery passion
