Chocolate mousse - Cyprus Recipe Community

Chocolate mousse

  • 1 h 20 min
  • 6 glasses
  • Easy
  • 0
  • Rating 0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
  • DeviceTM6

Valentine's recipe by Galatia Pamborides. @cuisinovia

View Step-by-step
PREPARATION
Chocolate mousse
Step 1
Insert butterfly whisk. Place cream into mixing bowl and whip without setting time/speed 4, until desired consistency is achieved, watching carefully through hole in mixing bowl lid to avoid overwhipping. Remove butterfly whisk. Transfer to a bowl and refrigerate until needed.
  • 4
Step 2
Place 100 g dark chocolate in pieces (70% cocoa) and 200 g dark chocolate in pieces into mixing bowl and grind 5 sec/speed 5. Transfer to a bowl and set aside.
  • 5 s
  • 5
Step 3
Insert butterfly whisk. Place 6 egg yolks, 120 g sugar and 1 shot of espresso coffee into mixing bowl and heat 5 min/65 C/speed 4.
  • 5 m
  • 65 o C
  • 4
Step 4
Remove measuring cup and heat for another 3 min/65 C/speed 4, adding 4 egg whites and 1 teaspoon vanilla extract from the measuring cup opening while the knives are still working. Transfer to the bowl with the ground chocolate and let stand 2-3 minutes.
  • 3 m
  • 65 o C
  • 4
Step 5
Then, fold carefully with a hand whisk and then with the spatula. Add the whipped cream from the fridge and fold again. Finally add 3 tablespoons orange liqueur and fold. Transfer to a big serving bowl or individual glasses and refrigerate to set for at least an hour before serving.
TIPS

Garnish with whipped cream, strawberries and grated chocolate.
Whip 300 g fresh cream in step 1 so you have some whipped cream left over for garnishing.

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