Belgian Chocolate Mousse

Belgian Chocolate Mousse

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Place the cream and chocolate pieces in a heatproof bowl set over a saucepan of simmering water (bain marie) over medium heat. Whisk until the chocolate has melted and is smooth. Remove the bowl from the bain-marie and stir in the egg yolks.
Add a pinch of cream of tartar to the eggwhites and beat until fairly firm. Add the sugar and continue beating the whites into stiff peaks.
Using a whisk, gently incorporate one-quarter of the beaten whites into the chocolate preparation, then carefully fold in the rest of the whites.
Spoon the mixture into a piping bag and pipe it into six glasses. Cover with plastic wrap and place in the refrigerator to set for half a day.
Before serving, pipe a little whipped cream on top of each mousse and garnish with a few raspberries.


2 tbsp cream, plus 1½ cups whipped cream, to serve
200 g dark cooking chocolate, cut into pieces
4 egg yolks, plus 6 eggwhites
pinch of cream of tartar
1 tbsp caster sugar
500 g raspberries

Añadido por: Natália Martins
Consultado: 2768 X
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Belgian Chocolate Mousse