For those chocolate moments


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  • 250g of chocolate with 70% cocoa
  • 25 gr butter
  • 100ml double cream
  • 4 eggs
  1. Slowly melt the chocolate in a bain marie over low heat.
  2. Add the lightly beaten egg yolks, whipped cream and melted butter. Mix well, carefully, until creamy and smooth.
  3. Now beat the egg whites until stiff and carefully add in to the chocolate mixture, keeping the spongey consistency.
  4. Keep the mousse in the refrigerator for at least 3 hours.
  5. It's always best made on the day
Make chocolate chips to decorate the mousse: melt chocolate and spread it on a flat surface; let it solidify and break up with a spatula to make the chips.