Mousse au Chocolat II

2 plates (200g) dark chocolate
5 tbsp water
1 pinch of coffee powder
3-4 eggs (very fresh)
1 packet of vanilla sugar
200 ml (one cup) of cream

Sounds a bit complicated now, but it's the best mousse recipe I know. Just try it out and enjoy.

Melt the chocolate with the water and the coffee powder in a water bath (or very low heat). Allow the mass to cool. In the meantime separate the eggs. Beat egg yolks with vanilla sugar until frothy. Beat cream. Beat egg whites with egg whites.

Stir in the cooled chocolate mixture the egg yolk. The chocolate must be cool, otherwise there is chocolate with egg yolk. Then stir in the cream and finally fold in the egg whites. This looks a bit curdled, but do not worry. Just stir until it gets smooth. Put the relatively liquid mass in a bowl or portioned glass and leave it in the fridge for at least 4 hours. Mega delicious calorie bomb, but the work is worth it.

MOUSSE AU CHOCOLAT RAPIDE ET ECONOMIQUE | February 2024