Dark chocolate mousse
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250 ml (1 cup) 35% cream
125 g (4 oz) dark chocolate (at least 70% cocoa)
30 ml (2 tbsp.) unsalted butter
15 ml (1 tbsp.) Cointreau, Amaretto, Tia Maria or Frangelico (optional)
15 ml (1 tbsp.) sugar
- In a bowl, whip the cream until it is stiff. Refrigerate.
- Meanwhile, in a double boiler with slightly simmering water, melt the chocolate and butter together.
- Remove from the double boiler. Add the liqueur (if using).
- Set aside to cool to a temperature similar to that of your lips. Test with a spoon.
- In two different bowls, separate egg whites from yolks.
- Beat the egg whites until stiff and sprinkle with sugar.
- The egg whites have reached the desired consistency when stiff peaks appear. Set aside.
- Once the chocolate mix has reached the right temperature, add the egg yolks one at a time, stirring well after each addition.
- Add about one-third of the whipped cream to the chocolate mixture (no need to mix gently at this point).
- Gently fold half of the beaten egg whites into the chocolate mixture.
- Then gently fold in the other half of the beaten egg whites and the rest of the whipped cream.
- Place the mousse into individual serving bowls.
- Refrigerate at least 4 hours before serving.
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