If you believe chocolate should be eaten with a spoon, mousse is the dessert for you! Ideal for the summer, chilled in the refrigerator, enhanced by a little whipped cream.
1Melt 200g of chocolate in a double boiler with 2 tablespoons of milk. When the chocolate is completely melted, remove from heat and add the powdered sugar, mixing with a wooden spoon. Let cool slightly, then add the egg yolks. Let rest for 5 minutes.
2Add stiffly beaten egg whites to the mixture and, lastly, the whipped cream. Divide the mousse into 6 glasses and chill in the refrigerator for at least 2 hours.
3When serving, decorate the mousse with white chocolate chips.
If you use clear glasses you can create a layering effect by alternating the mousse with white chocolate chips and ending with a tuft of whipped cream and a drizzle of melted dark chocolate.
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