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Dark chocolate mousse


15 minutes



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)
3 eggs
15 ml (1 tbsp.) sugar


  1. In a bowl, whip the cream until it is stiff. Refrigerate.
  2. Meanwhile, in a double boiler with slightly simmering water, melt the chocolate and butter together.
  3. Remove from the double boiler. Add the liqueur (if using).
  4. Set aside to cool to a temperature similar to that of your lips. Test with a spoon.
  5. In two different bowls, separate egg whites from yolks.
  6. Beat the egg whites until stiff and sprinkle with sugar.
  7. The egg whites have reached the desired consistency when stiff peaks appear. Set aside.
  8. Once the chocolate mix has reached the right temperature, add the egg yolks one at a time, stirring well after each addition.
  9. Add about one-third of the whipped cream to the chocolate mixture (no need to mix gently at this point). 
  10. Gently fold half of the beaten egg whites into the chocolate mixture.
  11. Then gently fold in the other half of the beaten egg whites and the rest of the whipped cream.
  12. Place the mousse into individual serving bowls.
  13. Refrigerate at least 4 hours before serving.

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