Chocolate Mousse – A recipe for the world’s best chocolate mousse.
The chocolate mousse can easily be made a day in advance. I made a classic chocolate mousse with 65% dark chocolate. You could try adding some finely grated orange zest.
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Remember to follow me on my other social platforms, where I share much more inspiration for both sweet and salty cuisine. You can follow me on Instagram, Facebook and TikTok.
Would you like to save or share the recipe with others?
Try the personal bulletin board function here on the blog (pink drawing pin in the right corner). It lets you gather all your favorite recipes here from my blog, so you can easily and quickly find them the next time you want to make something. And you can also share your bulletin board with friends and family, so they can be inspired by your baking and cooking.
I hope you enjoy my recipes and the bulletin board and that you will make use of them for little and big occasions.
Ingredients
Chocolate mousse (6-8 portion)
225 g good dark chocolate
10 pasteurized egg yolks
75 g confectioner’s sugar
500 ml cream
Decoration
Whipped cream
Fresh raspberries
Grated chocolate
Approach
Chocolate mousse
Chocolate mousse
Melt the chocolate in a bain marie – don’t let it get too hot. Beat the egg yolks and confectioner’s sugar until light and airy. Pour the chocolate into the egg mixture in a thin stream while whisking at low speed. Then whip the cream to a light foam and fold it carefully into the chocolate-egg mixture. Divide the chocolate mousse into serving glasses (or a bowl) and refrigerate for about 4 hours or until the following day. Garnish the chocolate mousse with whipped cream, raspberries, and grated chocolate. Serve. Enjoy!
