Important for chocolate mousse in a glass
Chocolate and egg mixture must be similarly tempered; only fold in the cream and egg whites to keep the mousse airy.
New Year's Eve Recipe
Chocolate mousse in a glass
Melted dark chocolate is mixed with an egg yolk mixture and then gently loosened with whipped cream and egg whites. Chocolate and egg mass must be similarly tempered; only fold in the cream and egg whites to keep the mousse airy. Espresso or orange grated flavour the cream, pasteurised eggs are the better choice for sensitive persons.
Total time
3 hr 5 min
Calories
380 kcal
Servings
6 servings
Difficulty
Easy
Why this recipe works
Chocolate mousse in a glass step by step
Chocolate and egg mass must be similarly tempered; only fold in the cream and egg whites to keep the mousse airy. Melted dark chocolate is mixed with an egg yolk mass and then gently loosened with whipped cream and egg whites. Espresso or orange grated flavour the cream, pasteurised eggs are the better choice for sensitive persons.
New Year's Eve Recipes
Recipe
Chocolate mousse in a glass
Melted dark chocolate is mixed with an egg yolk mixture and then gently loosened with whipped cream and egg whites. Chocolate and egg mass must be similarly tempered; only fold in the cream and egg whites to keep the mousse airy.
Ingredients
6 servings
Method
-
1
Prepare
Chop dark chocolate finely, measure the cream and eggs and arrange the sugar separately for the chocolate mousse.
-
2
Prepare
Melted dark chocolate is combined with an egg yolk mixture and then gently loosened with whipped cream and egg whites.
-
3
Check for doneness
Chocolate and egg mixture must be similarly tempered; only fold in the cream and egg whites to keep the mousse airy.
-
4
Serve
Refrigerate the mousse for at least three hours to make it stable and airy. Just keep it at a low temperature before serving and garnish with finely chopped chocolate.
Kitchen know-how
Tips for Chocolate mousse in a glass
Variations
How to adapt this recipe
Espresso or orange grated flavour the cream, pasteurised eggs are the better choice for sensitive persons.
Nutrition per serving
380kcal
28.0 gCarbohydrates
6.0 gProtein
27.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Chocolate mousse in a glass
Weigh the dark chocolate, prepare the cream and keep the eggs separately, then start the main cooking process for the chocolate mousse in the glass.
Chocolate and egg mixture must be similarly tempered; only fold in the cream and egg whites to keep the mousse airy.
Cool the chocolate mousse quickly in the glass. If you heat it again, note that the chocolate and egg mass must be similarly tempered; only fold in the cream and egg whites to keep the mousse airy. Heat the leftovers only once completely.
Espresso or orange grated flavour the cream, pasteurised eggs are the better choice for sensitive persons.
Keep cooking