- For Dark Chocolate Mousse
- 7 eggs
- 210 g dark chocolate 67-70% cocoa
- 7 tablespoons of sugar
- For Chocolate Mousse
- 7 eggs
- 210 g Chocolate with less than 50% cocoa
- 3 tablespoons of sugar
This chocolate mousse is made with only 2 ingredients of high nutritional value, chocolate and eggs. The final texture is very fine and spongy. I suggest two combinations of ingredients, select the first group from the ingredient list if you like dark chocolate, if you like less bitter chocolate instead, choose the second group of ingredients.
Given the current situation with the Corona Virus, I think it would be easy for you to find these ingredients quickly in the supermarket and spend your time cooking at home this delicious dessert.
Decorate it with berries, chocolate balls, fresh seasonal strawberries or whipped cream.
Instructions to make the Chocolate Mousse
- Melt the chocolate in the bain-marie.
- Separate the whites from the yolks.
- Once the chocolate has melted, remove it from the bain-marie, let the chocolate to cool a little bit and add the beaten egg yolks to the melted chocolate.
- Beat the egg whites until stiff and add the sugar little by little until they form a meringue.
- Gradually add the meringue to the chocolate with the spatula in a winding motion until a homogeneous mass is left.
- Spread the mousse in small glasses, better if you have a piping bag
- Let the mousse cool in the fridge for at least 4 hours.
- Decorate with crunchy chocolate balls, or with crunchy freeze-dried red fruits. I have used the freeze-dried strawberries, raspberries and blueberries from Emma’s Müesli or also with fresh strawberries which are now in season.