Mousse Au Chocolat
Yield
8 servingsPrep
10 minCook
5 minReady
Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 400 | ml |
heavy whipping cream
|
*
|
| 2 | each |
egg yolks
|
*
|
| 2 | each |
egg whites
|
*
|
| 125 | grams |
milk chocolate
whole |
|
| 125 | grams |
chocolate, bittersweet
null |
* |
| 1 | tablespoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4E+2 | ml |
heavy whipping cream
|
*
|
| 2 | each |
egg yolks
|
*
|
| 2 | each |
egg whites
|
*
|
| 125 | grams |
milk chocolate
whole |
|
| 125 | grams |
chocolate, bittersweet
null |
* |
| 15 | ml |
sugar
|
|
Directions
Beat the egg whites until stiff.
Stir the sugar under the egg yolks and beat until they are creamy.
Whip the heavy cream until stiff. Melt carefully both kinds of chocolate, the chocolate shouldn't be warmer than 20 C.
Stir carefully the melted chocolate under the whipped cream.
Add the egg yolks, stir the egg whites spoon by spoon under the cream.
Put the Mousse au Chocolat for at least two hours in the refrigerator.
