Cook Time: 30 mins
Special Notes: A creamy, smooth chocolate experience
To Grate
To Melt
Baine Marie
To Whip
Fluffy
Peaks
To Fold
Bowl for microwave or bane marie |
Mixing bowls (2) |
Tbsp + Tsp |
Whisk (electric if posible) |
Spatula |
Ingredients | 3 small cups | 8 small cups |
Chocolate | 100gr | 300gr |
Eggs | 1 (50ml) | 3 (150ml) |
Sugar | 20gr (1 tbsp) | 60gr (3 tbsp) |
Cacao | ½ tsp | 1.5 tsp |
Cream | 100ml | 300ml |
Grated chocolate (optional) | As desired |
- Melt butter and chocolate together on a bain-marie or in intervals of 30 seconds in the microwave. Reserve.
- Whip the cream so that it is about ¾ whipped. It should be smooth and fluffy but with no peaks. Reserve.
- Mix the eggs and sugar (preferably with an electric whisk) until it doubles in volume.
- Using a spatula, fold in cacao and chocolate (now cool).
- Add cream (re-whip if necessary to ¾) and add to chocolate mix in 2-3 stages folding continuously using a spatula until you achieve a homogenous chocolate mix.
- Put into the cups using a spoon and spatula and refrigerate for at least 1hr.
Summary

Recipe Name
Chocolate Mousse
Author Name
Cookinglish
Published On
Preparation Time
Cook Time
Total Time