- 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