Chocolate mousse recipe
Chocolate mousse is a classic French dessert that screams decadence. It's good to know then that it it's quick and easy to make and doesn’t use any added sugar, other than what is in the chocolate itself! Light and fluffy, this chocolate mousse recipe will demand to be made more than once.
After the French were introduced to chocolate by the Spanish, French chefs have been cooking with with this indulgent ingredient since the early 17th century. Mousse, literally means "foam" and originated in France in the 18th century. It was only a matter of time until cooking with chocolate and making dishes with foamy textures came together for "mousse au chocolat."
- 4oog toblerone
- 200g dark chocolate
- 8 eggs (at room temperature)
- 2 cups pure cream
- Raspberries for garnishing
Separate the egg yolks and egg whites in 2 separate bowls. Softly beat the eggs whites.
Melt the chocolate making sure you are continuously stirring and watching to make sure it doesn’t burn. Set it to the side
Once the chocolate has melted, mix in 1 egg yolk at a time and mix to a smooth consistency.
Whip the cream and gently fold in to the chocolate mixture. Set in the fridge.
It is best to make this mousse the day before it is needed.
Just before serving, garnish with raspberries.