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Easy Homemade Chocolate Mousse Recipe Video
|Dark chocolate||125 Gram|
|Unsalted butter||20 Gram|
|Fresh eggs||4 Large|
|Caster sugar||65 Gram|
|Double cream||100 Milliliter|
|Chocolate shavings||2 Tablespoon|
|Icing sugar||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2140 Calories from Fat 1179
% Daily Value*
Total Fat 131 g202%
Saturated Fat 43.9 g219.4%
Trans Fat 0.1 g
Cholesterol 898.9 mg299.6%
Sodium 312.7 mg13%
Total Carbohydrates 206 g68.6%
Dietary Fiber 9.8 g39.2%
Sugars 184.9 g
Protein 34 g68%
Vitamin A 30.7% Vitamin C
Calcium 18.1% Iron 76.1%
*Based on a 2000 Calorie diet
1)Break the chocolate into small pieces and place into a clean bowl and add the butter.
2)Separate the eggs, leaving the yolks in one bowl and the whites in another very clean bowl. Add the sugar to the yolks.
3)Pour the cream into another clean bowl.
4)Place the chocolate and butter over a saucepan of hot water (do not allow to boil). Allow the chocolate to melt, stirring from time to time. Let it cool slightly.
5)Meanwhile, lightly whisk the cream to soft peaks. Whisk the egg yolks and caster sugar together until they become pale in colour and creamy. Whisk the egg whites until they form peaks.
6)When everything is in place and ready to go, first stir the chocolate mixture into the egg yolks and sugar and mix well. Then, using a large metal spoon, fold in the whipped cream. Lastly, fold in the whisked egg whites. Quickly mix together well.
7)Spoon the mixture into a large clean piping bag fitted with a large plain nozzle. Pipe the mixture into glasses or small ramekins, or be very trendy and pipe into small cups.
8)Place in the fridge to set a little.
9)When required, garnish with chocolate shavings and lightly dust with a touch of icing sugar. Serve with Viennese finger biscuits (optional).
You can make the mousse richer by adding the grated zest of one orange and 25ml of Grand Mariner. A great mixture of chocolate and orange.