Chocolate Mousse (without Egg)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 80 g suar
- 2 sheets gelatin
- 330 ml milk
- 170 ml whipped cream
- 180 g chocolate, white or dark chocolate
- 2 cl rum or espresso
Print Recipe
Pin Recipe Instructions
- Crush the gelatine and mix it with 40 g of sugar in a saucepan. Pour in milk, stir in gently and soak gelatine in it for 4 minutes.
- Put the pot on the stove. Heat the milk mixture at a low temperature, stirring constantly, until the gelatine is completely dissolved. Add the chocolate and keep stirring until the chocolate has melted.
- Transfer the mixture to a large bowl, stir every now and then until the mixture has completely cooled down.
- In a large bowl, whip the cream until it is very stiff, drizzling in the remaining sugar. Slowly fold in the cooled chocolate mixture in portions with a whisk into the stiff cream. Chill in the refrigerator for 30 minutes.
- Serve decorated with fresh fruit and cream
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