Chocolate mousse

Chocolate mousse is a classic dish on many dessert menus. The mousse is set by the cooled down chocolate, which means that no gelatin is needed in the preparation.

Chocolate mousse

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dark chocolate (preferably 64%)






egg yolk



egg whites



granulated sugar

Preparation method

  • Melt the chocolate and the butter in a bain-marie.
  • Remove from the heat and stir in the egg yolks until smooth. Allow to cool down to approximately 28°C.
  • Beat the egg whites with the sugar until stiff peaks start to form and fold into the chocolate in separate additions.
  • Place the mousse in the refrigerator and allow to set for at least one hour.

Serving suggestions

  • As a dessert on its own served with whipped cream and vanilla ice cream.
  • As part of a dessert with components of caramel and hazelnuts.
  • As part of a dessert with components of vanilla and raspberry.
  • As part of a dessert with components of jasmine and pistachios.
  • As part of a dessert with components of passion fruit and basil.

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