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Chocolate mousse
Chocolate mousse
4.3
2 Reviews.
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This is a creamy chocolate mousse with a harder consistence, that fits perfect as a filling in a cake. You can prepare it in two different ways to get two different consistencies. If you prepare it and serve it directly the mousse is more fluffy than if you place it cold for a while.

Ingredient List for 4 servings:
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150 gr Dark chocolate
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2 tablespoons Gel sugar
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250 ml Whip cream
Instructions:
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Cut the chocolate in small pieces.
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Pour the sugar and the whip cream in a casserole and let it boil.
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Take away the casserole from the stow and pour in almost all the chocolate and stir until it is melted.
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Place the mixture in the fridge until it is cold.
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Take out the mixture from the fridge and mix it with an electrical mixer on high speed.
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Place the mousse in small portion size bowl.
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Serve directly if you like to have a fluffy mousse. Or place the mousse in the fridge again if you prefer a more compact mousse and take it out right before it is time to serve it.
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Decorate the mousse with the rest of the chocolate.
A selection of recipes from the same country.
This recipe is from France
This is a homemade recipe of the famous French almond macarons. They have a crispy surface and a chewy inside. Together with the dark chocolate filling these macarons are delicious. The macarons can be a bit tricky to make but it is worth it when you taste them. These cookies can be stored in the fridge for two- three days.
These small Alsatian bredele makes a nice addition to your Christmas cookie jar. There are many different bredele so it is tricky to find just one favorite, but maybe these small coffee cookies will become your new favorite. You can bake them a few weeks before and keep them in a thin box with a baking paper until it's time to serve them.
A homemade refreshing dessert with melon and mint. For the best flavor, it is best to use a ripe melon. As a finish, top it with some mint leaves, melon balls and some melon juice. The mousse needs to rest in the fridge for 2-3 hours, so it is best to do it long in advance before serving time.
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