Mousse au chocolat, recette facile et inratable Gâteaux & Délices

Separate eggs to white and yolk. Add egg yolk into the chocolate mixture and whisk them very well. With egg whites, start to whisk them and add salt gradually. Fold in the egg whites in the chocolate mixture and put into a glass or a bowl and place in the refrigerator for a few hours preferably overnight.. When the chocolate has melted, remove the bowl from the heat. Fold ⅓ of the egg whites into the hot chocolate quickly with a silicone spatula until nicely combined. If you add the egg whites in slowly, their cold temperature can make the hot chocolate solidify and result in a lumpy mousse.

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Mousse au chocolat (chocolate mousse) is a decadent and indulgent French dessert that has become a staple of patisseries and fine dining establishments worldwide. This airy and light dessert is made with high-quality chocolate and eggs resulting in a velvety texture that melts in the mouth. The origins of chocolate mousse date back to the 18th century, where it was first mentioned in French.. Mousse au Chocolat: Das Originalrezept. Zutaten für 4 Portionen. 200 g Bitterschokolade (mind. 75 % Kakaoanteil) 4 Bio-Eier (Zimmertemperatur) 200 ml Schlagsahne. 1 Prise Salz. Schokolade zum Raspeln (optional) Zum Anrichten der Mousse au Chocolat empfehlen sich kleine Dessertgläser. ©gettyImages/Cris Cantón.