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Chocolate mousse
Chocolate mousse
1 Review.
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:
150 gr Dark chocolate
2 tablespoons Gel sugar
250 ml Whip cream
Cut the chocolate in small pieces.
Pour the sugar and the whip cream in a casserole and let it boil.
Take away the casserole from the stow and pour in almost all the chocolate and stir until it is melted.
Place the mixture in the fridge until it is cold.
Take out the mixture from the fridge and mix it with an electrical mixer on high speed.
Place the mousse in small portion size bowl.
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.
Decorate the mousse with the rest of the chocolate.
A selection of recipes from the same country.
This recipe is from France
A French cheese cake from the region Alsace where the cake is called käsküeche. The bottom is made like a pie bottom and not like the usual cheese cake bottom with biscuits crumbles. It is big, fluffy, and less sweet than the American or English versions. You can add some citron peel in the cake to have a different taste.
This is a homemade recipe of one of the traditional Alsatian Christmas cookies bredele. It is a hard cookie with taste of cinnamon and covered with a meringue frosting. The Bredele cookies comes in many different flavors and shapes such as hearts, stars, moons or Christmas trees and etc.
Brioche is a French sweet breakefast bread. Traditionally made really high in a special brioche form. Being a breakefast bread it is good to eat it together with some jam, with butter or just as it is.
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