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Homemade Chocolate Mousse

Begin with the mousse. Once the mousse has set serve with fresh raspberries.


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This is an easy mousse that is still light fluffy and very tasty.

Homemade chocolate mousse. Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Then fold in half the egg whites. This recipe contains raw eggs.

Remove bowl from heat and. Then fold in the remaining egg whites carefully using a spatula or large metal spoon. To make mousse place chocolate in a heatproof bowl over simmering water and stir with a metal spoon until smooth or microwave on defrost in 30-second bursts.

When the chocolate has cooled until it is just warm to the touch stir in the egg yolks. Substitute hot coffee for the water for a subtle flavor difference. Whisk the cream using an electric hand mixer for a couple of minutes until thickened.

Stir back into hot cream in saucepan. Serve each with a dollop of crème fraiche and shavings of dark chocolate. Place the mousse in the refrigerator for a minimum of 4 hours before serving.

Cook over low heat about 5 minutes stirring constantly until mixture thickens do not boil. Add whipped cream and egg whites Gently stir in about one-third of the whipped cream to thin and loosen the chocolate mixture. Meanwhile using an electric mixer beat vanilla and remaining cream in a large bowl until soft peaks form.

We recommend that pregnant women young children the elderly and the infirm do not consume raw eggs. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. Place the whisked egg whites and the remaining cream on top of the chocolate mixture and gently fold through until well incorporated.

Immediately whisk the egg whites until soft peaks form. Gradually stir at least half of the hot whipping cream into egg yolk mixture. Place the chocolate chips water cocoa sugar and salt in a large mixing bowl and microwave in short 30-second bursts stirring after each interval until the mixture is melted and.

In a separate clean dry bowl beat egg whites until soft peaks form. Then melt the chocolate carefully in the microwave checking every 20 seconds. Next whisk egg whites until they form soft peaks and then gradually add the caster sugar whilst continuing to whisk until they form a stiff peak.

Step 3 of 4 Stir egg. Add a big tablespoon of the egg white to the melted chocolate and mix vigorously working fast so the chocolate doesnt cool and harden.


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