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
180 g dark Belgian chocolate
4 eggs
1 vanilla sugar
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
180 g dark Belgian
chocolate
4 eggs
1 vanilla sugar
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
