chocolate mousse
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.
ingredients - info 180 g dark Belgian chocolate 4 eggs 1 vanilla sugar

chocolate mousse

30g salted butter 1 cup cream 45g caster sugar
Belgian Cuisine and more creative cooking
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.
ingredients - info 180 g dark Belgian chocolate 4 eggs 1 vanilla sugar
Directions Ingredients
30g salted butter 1 cup cream 45g caster sugar

chocolate mousse

Belgian Cuisine and more creative cooking