Chocolate Mousse

Chocolate Mousse
1.Fit the middle rack in the oven. Preheat oven to 350 degrees.
2.Place 4 ramekins or oven pudding dishes in a large pan.
3.In a heavy saucepan, put the cream and sugar. Put the saucepan on medium heat and stir the cream until sugar dissolves and cream is boiling.
4.Put the egg yolk and vanilla extract in a bowl and whisk until smooth. Add some of the hot cream on the egg and whisk quickly until well mixed. Pour the egg mixture on the hot cream and keep whisking until mixture thickens and boils.
5.Directly strain the mixture through fine strainer over a bowl. Add the chocolate and stir until chocolate dissolves, and then add the coffee.
6.Divide the mouse in the ramekins. Fill half of the pan with water.
7.Bake the mouse for 10-15 minutes until almost set.
8.Let the mouse cool completely then chill for 8 hours or over night.
9.Decorate Chocolate Mousse with whipped cream and biscuit fingers then serve.

Print Recipe
Chocolate Mousse
Chocolate Mousse
Course Desserts
Cook Time 10-15 minutes
Servings
persons
Ingredients
To Serve:
Course Desserts
Cook Time 10-15 minutes
Servings
persons
Ingredients
To Serve:
Chocolate Mousse
Instructions
  1. Fit the middle rack in the oven. Preheat oven to 350 degrees.
  2. Place 4 ramekins or oven pudding dishes in a large pan.
  3. In a heavy saucepan, put the cream and sugar. Put the saucepan on medium heat and stir the cream until sugar dissolves and cream is boiling.
  4. Put the egg yolk and vanilla extract in a bowl and whisk until smooth. Add some of the hot cream on the egg and whisk quickly until well mixed. Pour the egg mixture on the hot cream and keep whisking until mixture thickens and boils.
  5. Directly strain the mixture through fine strainer over a bowl. Add the chocolate and stir until chocolate dissolves, and then add the coffee.
  6. Divide the mouse in the ramekins. Fill half of the pan with water.
  7. Bake the mouse for 10-15 minutes until almost set.
  8. Let the mouse cool completely then chill for 8 hours or over night.
  9. Decorate Chocolate Mousse with whipped cream and biscuit fingers then serve.
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