Crema al cioccolato
This simple, no cream chocolate mousse recipe is perfect basis for personal interpretations. Try it with orange zest or peppermint from After Eights.
Most recipes for chocolate mousse depend heavily on double cream, which I find to an unnecessary extravaganza. After all, the simple egg, sugar and chocolate version tastes just as great, and if you are looking for extra calories you can always scoop a spoonful of whipped cream on top.
Another advantage of this very simple recipe is that you’ll know how to make it by heart after the first attempt. And you can even add your own personal touches. For instance, the addition of After Eight wafers gives it a nice minty taste; espresso coffee adds bitterness, while rum and other kinds of liquor supply a party whiff. I prefer the simple version with two grinds of orange zest to freshen up the intense taste of chocolate. Or perhaps the white and dark chocolate mousse recipe shared here.
4 eggs pasteurized and separated in whites and yolks
4 small tbsp sugar
150 g dark chocolate
A little, finely grated orange zest
Break the chocolate into pieces and melt it in a bowl placed in a pan with boiling water.
Whisk the egg whites into soft peaks
Whisk egg yolks and sugar white and shiny (Keep whisking until the sugar grains are invisible).
Stir the not too hot, melted chocolate into the egg yolk – sugar mixture.
Fold in the egg whites ever to gently.
Put the chocolate mousse in the refrigerator for at least four hours until it sets.
More delicious desserts