Belgian chocolate mousse recipe (mousse au chocolate Belge)
- Cuisine: Belgian
- Serves 6
It's best to make your chocolate mousse one day ahead. You need 6 transparent glasses or you can serve the mousse in an attractive bowl.
Ingredients2 tbsp cream
200g dark cooking chocolate, cut into pieces
4 egg yolks
A pinch of cream of tartar
6 egg whites
1 tbsp caster sugar
1½ cups whipped cream
PreparationPlace the cream and chocolate pieces in a bowl resting over a bain-marie over medium heat and 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 egg whites and beat until fairly firm. Add the sugar and continue beating the whites into stiff peaks.
Using a whisk, gently incorporate a 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 the glasses. Cover with plastic film 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.
If you enjoyed this Belgian chocolate mousse recipe (mousse au chocolate Belge) then browse more Belgian recipes, dessert recipes, chocolate recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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