Today I made a chocolate desert. I think it’s best described as chocolate mousse. Since it turned out to be delicious (hence the reason why there is no picture; it’s already gone!) I wanted to share the recipe with all of you. It’s not that hard to make but it takes a little while before it’s ready to eat, due to the baking in the oven, the cooling down outside the oven and after that it needs to be in the fridge for at least an hour.

What do you need to make it:

• 200 grams of chocolate (a plain chocolate bar will do)
• 150 ml of milk
• 250 ml of whipped cream
• 2 table spoons of icing powder
• 1 teaspoon of vanilla extract
• 1 egg
• 2 egg yokes
• optional; Greek yogurt and nutmeg

Preheat the oven on 175 C.

Getting started:

If you’re making fresh whipped cream, get it ready and put it in the fridge, if you go for the ready-to-use kind, keep it in the fridge for now.

Melt the chocolate bar with the milk in a small pan on the stove (with a small fire so it doesn’t get heated too much). Don’t let it cook. Once all the chocolate is melted get it off the fire.

Get the whipped cream out and mix it with the icing powder, egg, egg yoke and vanilla until it’s a smooth mixture. Quickly add the chocolate mixture to it and stir until it’s mixed up completely.

Poor the mixture into small cups or in a dish that can stand the heat of the oven. Put the small cups or the dish in a bigger dish (again it needs to be heat resistant) and fill the big dish with boiling water so the dish containing the mixture is standing in a layer of water that comes up to half the height of the dish. DON’T get any water in the dish containing the mixture. Confusing? Think of it as bain marie.

Put both dishes in the oven carefully (it might be a bit unstable and the water is boiling hot!) and leave it there for 35 to 40 minutes or until the top layer is thickened.
Take the dishes out of the oven and let it cool down on the counter top for 30 minutes. Make sure you take the dish out of the water to let it cool down.

After the 30 minutes on the counter top place the nearly-ready mousse into the fridge for at least an hour before serving.
You can optionally serve the mousse with a bit of Greek yogurt on top and sprinkle it with a bit of nutmeg.

Bon Appetite!

If you have any questions about this recipe feel free to ask .

note:
I feel the need to note that in case you get ill eating the result I cannot be blamed for it. The recipe is tested by myself and passed the test, however unexpected / unforseen things such as off products (even if you don’t notice these) can cause you to get sick when eating them.
About my previous post; I’m glad to see not everyone has gone!

Amanda, Amber, Susie, Hannah, Melia, Felicity

9 Comments on "Chocolate Mousse"

Leave a comment

Before you post be aware that first-time commenters are moderated and anonymous comments will be deleted.

Name

Mail (will not be published)

Website