Chocolate Mousse

Chocolate Mousse

Chocolate Mousse original is of France. One again a reason why I love French cooking! This particular chocolate mousse recipe is a sweet mousse. Light and fluffy and not too rich and creamy. It is also a lovely dessert to prepare a day before you expect guests. Chocolate mousse can also be flavoured like a mint, vanilla or coffee mousse. I prefer this chocolate mousse recipe just as it is. The brandy also gives it a lovely taste - use a good quality - and you can play with the type of ramekin or glass you would like to serve the this delicate dessert in. I would recommend a lovely see-through glass on foot or a type of dessert wine glass,even crystal would work well. It is important that you use a good dark quality of chocolate here again, like for instance Nestle Albany or a more expensive type such as Belgium or Lindt chocolate slabs. It just make a hell of a difference than those cheap ones that is supposed to be cooking chocolate. It is a simple recipe which is also easy to decorate with whipped cream and a nice gooseberry, raspberry, strawberry or blueberry in season or any other beautiful fruit. I guess I just love berries. Chocolate mousse is a good idea for a romantic evening dessert or a Christmas table with individual mousses and other desserts to choose from. Or maybe a French evening to dedicate all courses to the French starting with French Onion Soup, Cock au Vin and Chocolate Mousse. A fun way to entertain friends to get a bit of shine on your cooking skills!

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Serves: 8 Prep time: 15 Minutes Cook time: 0 Minutes Ready in: 15 Minutes

Nutrition: Calories 355 Carbs: 27g Protein: 7g Fat: 26g

300 g dark chocolate such as Nestlé
5 eggs, separated
2 Tablespoons brandy
2 cups cream
2 Tablespoons sugar
100 g butter, softened

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Melt the chocolate.
Stir in the butter.
Add the egg yolks one by one, stirring well after each addition.
Stir in the brandy.
Whip the cream until soft stage.
Mix the sugar with the egg whites and whip until soft stage.
First fold in the whipped cream.
Then fold in the egg whites.
Pour the mousse mixture in the desired glass/ ramekin and set in fridge.
Decorate with whipped cream, grated chocolate, season fruits or mint leaves .
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