Swiss Style Chocolate Mousse
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 300 g chocolate, white or black Toblerone
- 2 egg (s)
- 2 tablespoon powdered sugar (only for black chocolate)
- 4 dl whipped cream
- 3 tablespoon milk (1.5%)
Print Recipe
Pin Recipe Instructions
- Whip the cream in a large container until it is firm.
- Separate egg yolks from egg whites. Beat egg whites into snow (add powdered sugar to black chocolate and then beat into snow).
- In the meantime let the chocolate melt in a double boiler. When melted, add the egg yolks and stir vigorously (it will solidify again). Add milk and continue to stir vigorously until the mixture is somewhat runny again. Pour the chocolate mixture onto the cream and immediately stir in vigorously with a spoon for about 2 minutes. Finally, carefully stir in the egg whites.
- Pour into small bowls and let cool in the refrigerator for a few hours.
- (Serving tip: see-through glass bowl with 2 layers: the lower one with black chocolate, the upper one with white chocolate)
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