Chocolate mousse without cream

June 10th 2013

Chocolate mousse without cream This is the dessert the boyfriend and I made for our 13th anniversary. My favorite chocolate mousse got lost years ago. The only thing I remember is that it had no cream in it.

I found this recipe (in Dutch) and adapted the quantities.

Ingredients serves 2-4:
105 gr pure chocolate (54% cocao solids)
3 eggs

Break the chocolate into pieces and melt it in a water bath, meaning in a bowl over a pot of simmering water. Don’t let the water touch the bowl and don’t stir too much. Leave to cool slightly after melting.

Split the eggs and put the egg whites in a large bowl. Make sure there isn’t any egg yolk with the whites. Beat the egg whites into stiff peaks. A handmixer will make your life easier for this.

Beat the yolks and mix these into the chocolate.

Add a little bit of the stiff egg whites to the chocolate mixture to loosen it up. Then add the chocolate to the egg whites. Carefully fold until everything has been incorporated while trying to lose as little air bubbles as possible.

Pour the mousse into 2 to 4 bowls or glasses and leave to set in the refrigerator for at least 4 hours. You could serve it with a dollop of whipped cream on top.

Chocolate mousse without cream

We used only 2 bowls, but 1 was enough for the both of us. Wonderful chocolate mouse, although I do want to try an extra egg or egg white next time, to make it a bit lighter.

I have no idea why we didn’t make this before. Such an easy recipe! Beware, this recipe uses raw eggs.

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