Chocolate Mousse<< Back to list

Belgian, Dessert
8ozdark Belgian chocolate (230g)
6eggs, separated
1packet vanilla sugar (opt)
  1. Melt chocolate in double boiler.
  2. Beat whites until the soft peak stage.
  3. Add sugar & yolks to whites; fold in chocolate.
  4. Mix as little as possible to maintain body & fluffiness.
  5. Pour into dessert cups; chill & serve.

6 servings

  • Use eggs at room temperature to make a smoother product. (otherwise chocolate will solidify into small pieces)
    [kevin - 2008-11-14 19:06:21]

Authentic Belgian chocolate mousse


a true Belgian

Nov 14, 2008

Nov 3, 2013

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