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Carefully fold half of the beaten egg white foam into the chocolate yolk mixture in several steps. Do this with a spatula, using gentle movements so that the foam does not break up.
Next, add half of the whipped cream and fold in just as carefully.
Finally, add the remaining egg white foam and the remaining whipped cream and mix gently but carefully until you have a smooth, homogeneous mousse. The goal is to maintain an airy, foamy consistency.
Refrigerate: Divide the mousse into individual glasses, glasses or a large dessert cup. Cover with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. During this time, the mousse will firm up and the flavors will blend.
How to serve: Before serving, you can decorate with fresh fruit (e.g. raspberries, strawberries), grated chocolate, a sprinkle of cocoa powder or a little whipped cream.
Tips for the Perfect Mousse:
Quality is key: Use good quality dark chocolate (not baking chocolate!) and cream. These two ingredients give the dessert its basic flavor.
Room temperature eggs: Room temperature eggs are easier to beat and will produce a nicer foam.
Grease-free utensils: Make sure the bowl and whisk used to beat the egg whites are completely grease-free, otherwise the egg whites will not whip.
Gentle mixing: Gentle, circular motions are essential to achieve an aerated consistency. Do not overmix!
Refrigeration: Don’t skip refrigeration! The mousse needs time to set and the flavors to blend perfectly.
I hope you enjoy this delicious chocolate mousse! If you have any questions about the preparation, feel free to ask!
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