Metric:
315gr Heavy Cream
4 Egg Whites
175gr Bittersweet Chocolate
( melted and cooled )
50gr Sugar
50gr Sweet Cocoa Powder
8gr Vanilla Extract
Kosher Salt
( just a Pinch )
To Garnish:
Chocolate shavings
Double Chocolate Mousse Recipe
Recipes > French Recipes > French Dessert Recipes > French Mousse Recipes
TRADITIONAL FRENCH RECIPE: This simple yet intense chocolate mousse recipe has been a hit with home cooks in America all over the world at least since the Food Exposition held at Madison Square Garden in New York City in 1892 published the first international recipe for Chocolate Mouse.
The Boston Daily Globe of 1897 too published one of the first recipes for chocolate mousse. The recipe yielded a chocolate pudding-type dish, instead of today's stiff, but fluffy, mousse.
This recipe add an extra portion of Chocolate and introduces the cream, normally not used in the traditional french Chocolate Mousse.
Skill Level:  |
Time: 5 Hours |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Melt the chocolate in a double boiler or in a metal heat-proof bowl placed over a saucepan of boiling water. Stir as chocolate is melting. Remove from heat when melted to cool slightly.
02 - In a large bowl, beat Heavy Cream, Vanilla and Salt until stiff peaks form.
03 - Place in the fridge untill you have finished with the next step.
04 - In another large bowl, beat Egg Whites until soft peaks form. While whisking, slowly add Sugar, and continue beating until stiff peaks form.
05 - Add melted Chocolate to Egg Whites, and fold in.
06 - Remove the Cream from the fridge and combine with Egg White Mixture, fold until completely incorporated.
07 - Divide among serving cups and chill for about 4 hours.
08 - Sprinkle with Chocolate Shavings before serving.
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