Real Chocolate Mousse, Without Cream and Rum
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 8 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 400 g dark chocolate (cocoa content at least 70%)
- 2 tablespoon vanilla sugar, homemade or real vanilla sugar
- 10 egg (s), separated
- some water
- salt
Print Recipe
Pin Recipe Instructions
- Beat the egg whites with a pinch of salt until they are hard to cut. Beat egg yolks with sugar for about 10 minutes with a hand mixer until creamy.
- Break the chocolate into small pieces, place in a wide saucepan, just cover it with water (!!!) and melt slowly. Add the lukewarm, liquid chocolate to the egg cream, tablespoon at a time. The chocolate must no longer be too hot, otherwise the egg will curdle. Finally, fold in the stiffly beaten egg whites with a fork and refrigerate overnight.
- Extra tip: there is a delicious bounty mousse layered with coconut mousse. Recipe on my profile page.
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