Chocolate mousse I

Ingredients for Chocolate mousse I

Instructions for Chocolate mousse I

To prepare the Chocolate mousse I recipe, please follow these instructions:

Melt the chocolate (like Guanaja 70%) slowly in a bowl of water bath. Whip it with the soft butter in a large bowl.

Whip the egg whites foaming with an electric hand whip. Add a sprig of sugar and continue to whip at low speed. When the sugar is dissolved, the speed increases to the highest. When the egg whites are stiff, rinse the remaining amount of sugar carefully over the whites. If the sugar is added too fast, whites can lose their load capacity and become thin. Whip until egg whites are firm and elastic. Add the egg yolks and turn them gently, but thoroughly.

Then turn 1/3 of this mixture into chocolate / butter. Use a scraper with scraper and quickly mix the mass by turning from the center and towards the side of the bowl while turning the bowl. Add the rest of the whites. Mix it to be uniform.

Pour the mousse into a soufflé bowl or in a serving bowl and place it in a refrigerator, covered.