Chocolate Mousse (traditional)

This is the most traditional version of the dairy-free Chocolate-Mousse, with a few extra steps. It also holds for longer in the fridge so it’s great to prepare a few days before your event.

(for 6-8 people, count approx. 2/3rd of an egg and 40g of chocolate per person)

• Ingredients
  • 200g dark chocolate (70% at least, Belgian preferred)
  • 4 eggs
  • 50g sugar
  • a pinch of salt
  • 50g salted butter
  • 150g cream
• Method
  • Melt the butter and the chocolate on low heat
  • Meanwhile, crack the eggs and put the yolks in a large bowl, and the whites in a smaller bowl.
  • Add the sugar to the yolks and whisk until combined.
  • When melted, turn the heat off the chocolate and let it cool down a tad.
  • Beat the whites, add the salt (optional)
  • Pour the chocolate mixture over the yolks and combine.
  • Carefully introduce the egg white to the chocolate, combine slowly from bottom to top trying not to “break” the mousse.
  • In a third bowl, whip the cream to the desired thickness (pay attention else you’ll mate butter).
  • Add to the mousse carefully, the mousse is ready.
  • Pour into individual bowls or cups, you can keep it in the fridge for up to five days.
  • You could serve with shredded chocolate, or orange peels or crushed hazelnuts on top.