Recipe of Super Quick Chocolate Mousse

Chocolate Mousse Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Note: Chocolate mousse is made with raw eggs. If that is a concern, try to find pasteurized eggs.

Here is the best “Chocolate Mousse” recipe we have found so far. This will be smell and look delicious.

Ingredients of Chocolate Mousse

1. You need 1 1/4 of (to 1 1/12) bar of semi sweet baking chocolate.
2. Prepare 6 tbsp of butter.
3. Take 6 of eggs.
4. Prepare 6 tablespoon of sugar.

Chocolate mousse that tastes like something from a restaurant, with the ease of instant pudding!A creamy chocolate mousse flavored with Irish cream.I really didn't know I could make something so.Chocolate mousse is easily achievable right in your own kitchen, and anyone can make it, but you Pull this chocolate mousse recipe together with four simple ingredients: eggs, cream, sugar, and.

Chocolate Mousse step by step

1. Have beater plugged in and prepared, two medium size bowls, and sugar with tablespoon measurement ready. This should be prepared quickly to maintain consistency..
2. Separate 6 yolks from egg whites (NO yoke in the egg whites!).
3. Put butter in microwave for approximately 15-30 seconds (don’t let butter boil).
4. Add all chocolate to bowl and coat in warm butter.
5. Microwave for approximately 15 second intervals and stir until everything is melted (may need approx 30-45 in microwave). Don’t let boil! *continue to stir as you follow the remaining instructions.
6. Beat egg whites on high/max until it looks white, grows in size, and is like thin whip cream consistency (about 2 minutes).
7. Add 1 tablespoon of sugar at a time- sprinkle on top while beating. Repeat 5 more times (1 tablespoon for each egg). Consistency like custard..
8. Beat yolks on max until they turn a lighter yellow and takes up more volume/fluffs (1-2 minutes).
9. Add chocolate (now less hot) to yolks..
10. Beat just to mix (medium speed).
11. Add large spoon/spatula full of egg whites to the chocolate mix, and slowly stir so you don’t ruin texture/consistency. Stir from sides/bottom around the bowl, and lightly in the center to mix. Continue until all egg whites are mixed in. DO NOT OVER MIX OR BEAT!.
12. Refrigerate for at least 30 minutes, or you can freeze first for 30 minutes if in a hurry (don’t let it freeze over).
13. Turn upside down above your head to prove your confidence in your mousse ;).

This is a classic chocolate mousse made.Chocolate Mousse - an elegant, smooth, airy and chocolaty dessert.This is a dessert served in many restaurants and may seem complicated or sophisticated.

That (and the delicious chocolate flavor) is why I love this recipe so much.Chocolate mousse is the decidedly decadent, old-school dessert you've been overlooking for far This chocolate mousse is the fastest, fanciest dessert I know, and the results are so creamy, rich.This Chocolate Mousse is thick, rich, creamy, and a perfect dessert for entertaining!Chocolate mousse can be a little bit tricky!Here are some tips to help you be successful with this recipe In our minds, chocolate mousse is pretty much a super fluffy pudding.