Important for chocolate mousse in glass
Chocolate and egg mass must be tempered in a similar way; just put cream and beaten egg whites in order to keep the mousse airy.
New Year's Eve Recipe
Chocolate mousse in glass
Melted bitter chocolate is combined with an egg yolk mass and then gently loosened with whipped cream and beaten egg whites. Chocolate and egg mass must be similarly tempered; just put cream and beaten egg whites in order to keep mousse airy. Espresso or orange abrasion flavour the cream, pasteurized eggs are the better choice for sensitive people.
Total time
3 hr 5 min
Calories
380 kcal
Servings
6 servings
Difficulty
Easy
Why this recipe works
Chocolate mousse in glass step by step
Chocolate and egg mass must be tempered in a similar way; only put on cream and beaten egg whites to keep the mousse airy. Melted bitter chocolate is combined with an egg yolk mass and then gently loosened with beaten cream and beaten egg whites. Espresso or orange abrasion flavour the cream, pasteurized eggs are the better choice for sensitive people.
New Year's Eve Recipes
Recipe
Chocolate mousse in glass
Melted dark chocolate is combined with an egg yolk mass and then gently loosened with whipped cream and beaten egg whites. Chocolate and egg mass must be similarly tempered; just put cream and beaten egg whites in order to keep the mousse airy.
Ingredients
6 servings
Method
-
1
Prepare
Finely chop bitter chocolate, measure cream and eggs and provide the sugar for the chocolate mousse separately.
-
2
Prepare
Melted bitter chocolate is combined with an egg yolk mass and then gently loosened with whipped cream and beaten egg whites.
-
3
Check for doneness
Chocolate and egg mass must be tempered in a similar way; just put cream and beaten egg whites in order to keep the mousse airy.
-
4
Serving
Keep the mousse cold for at least three hours so that it becomes stable and airy. Before serving, temper for only a short time and garnish with finely chopped chocolate.
Kitchen know-how
Tips for Chocolate mousse in glass
Variations
How to adapt this recipe
Espresso or orange abrasion flavour the cream, pasteurized eggs are the better choice for sensitive people.
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 glass
Weigh bitter chocolate, prepare cream and prepare eggs separately. Start the main cooking process for chocolate mousse in the glass only afterwards.
Chocolate and egg mass must be tempered in a similar way; just put cream and beaten egg whites in order to keep the mousse airy.
Cool chocolate mousse quickly in the glass. Note when reheating: chocolate and egg mass must be similarly tempered; just put in cream and beaten egg whites so that the mousse remains airy. Only heat up the remains once completely.
Espresso or orange abrasion flavour the cream, pasteurized eggs are the better choice for sensitive people.
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