4 Mar 2024
Recipe of the Week: Chocolate Mousse
Expat Cookbook Featured

Recipe of the Week: Chocolate Mousse

I’ve met people who don’t like chocolate and I often wonder how they manage to get through life without experiencing the velvety smoothness of a mousse as it slips across your tongue before making its way down your throat.  What could be more delightful?  

This recipe comes from Switzerland and uses a combination of both dark and milk chocolate – a mixture I think always raises the taste sensation when you’re talking about chocolate.  Make sure you use the finest quality chocolate you can find in order to get the peak experience.

 

What you need: 

200 g dark chocolate

200 g milk chocolate

100 ml whole milk

300 ml double cream

3 fresh eggs, separated

1 tbsp sugar

 

What you do:

Break the chocolate into pieces and place into a clean and dry bowl. Add the milk.  Melt the milk and chocolate in a bain marie.  Do not let the water boil.  Whisk the egg yolks to a foam.  When melted remove the milk & chocolate mixture from the bain marie and stir the yolks quickly into the mixture (you do not want scrambled eggs so work fast!). Beat the egg whites and sugar until creamy in texture. Fold into the chocolate mixture. Whip the cream until fairly stiff and gently fold into the chocolate mixture.

Once all ingredients are incorporated either place the mousse in one large bowl or fill smaller cups or glasses. Chill overnight.  Serve with a dollop of whipped cream (which will be even better if you add a touch of vanilla to it) and a scattering of fruit, such as raspberries or sliced strawberries.

Smaklig måltid!

 

 

Judi Lembke

Judi Lembke is an international editor and writer who, when not shackled to her computer, enjoys reading, cooking and sometimes watching embarrassingly bad reality TV.   Judi also works with communications and thinks coming up with clever ideas is about as much fun as one can have without taking off one’s clothes.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.