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CHOCOLATE MOUSSE

Note that Finnish eggs are among the safest in the world to be eaten uncooked. To find out why, read here.

Chocolate mousse
200 g semisweet dark chocolate (cocoa content about 40 - 50 %)
50 g butter
4 tbsp cold, strong coffee
5 egg yolks
100 ml sugar
2 tbsp cognac
200 ml cream
3 egg whites

Melt the chocolate with the coffee in a double boiler or in a large bowl placed over simmering water. Do not let the bottom of the bowl touch the water. Meanwhile, beat the egg yolks and sugar until pale and fluffy, then stir in the cognac.

When the chocolate has melted, stir the mixture smooth and add the butter cut in small cubes. Mix until smooth and shiny. Mix in the yolk mixture and continue beating and heating until the mixture starts to thicken. Remove the bowl from the water bath and let the mixture cool for about 20 minutes in room temperature.

Whip the cream until stiff. Also whip the egg whites until stiff. Carefully fold the whipped cream and egg whites into the chocolate mixture, little at a time. Stir gently and carefully until just smooth.

Pour the mousse into small serving dishes or glasses, cover tightly with plastic and put in refrigerator to set for at least two hours, preferably overnight. Garnish with whipped cream and top with a strawberry or cherry and some chocolate curls.
Serves 4 - 8.

See a recipe for a quick and simple chocolate mousse.

Recipe source: "Suklaamousse" by Ralf Nyberg, Elanto magazine, late 1980s.


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