Chocolate mousse - II type

Submitted by enr on 01 Apr 2009
250 g chocolate
50 g butter
4 eggs
1/4 tsp salt
Chocolate mousse - II type
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Break the chocolate into pieces and place in a bowl with 2 tbsp water. Add the butter, shredded. In a saucepan half-filled with water, put the container with the chocolate and the butter. Leave it on low heat to melt. Remove the melted chocolate from the steam bath. Stir to obtain a smooth cream and allow to cool. Separate egg yolks and whites. Beat the egg whites to snow, add a pinch of salt. Fight egg whites, while the top of the fork stay straw that is not removed. Add the yolks to the chocolate mixture. Beat them with quick movements or with a mixer, so as to obtain a shiny, greasy and lighter cream. Finally, add 3 tbsp of the beaten egg whites. Gently mix the remaining egg whites of snow with chocolate cream. When the two components are fully absorb, distribute mousse in appropriate glasses. Put in refrigerator for one hour. Serve chilled mousse.
4 users
01 Apr 2009


MMM, I love chocolate mousse! Maggie Bravo!

Maggie, mousse became great! Bravo!

Bravo. Like many chocolate mousse. To favorites is!

It was incredibly tasty if you want to do it put dietary fat butter, couverture fructose instead of sugar and put the yolks will become again very tasty but if your guest do it the standard way very nice dessert 5 and goes to Favorites

Terrific. Now do it a second time, but this time added flavor of rum and coconut.

Very tasty and get my but slightly overdid with the amount of water that put chocolate. Next time will more naughty and put just 2 tablespoons :)

Black or milk must be chocolate

Musa became tasty, but a little greasy and not enough chocolate. I use milk chocolate Milka and perhaps because it so happened. I added a little instant coffee into the water and get better. Next time I'll use dark chocolate or cocoa added. 0006, I'm sure that the mousse will get better with every quality chocolate, even white.