Mousse au chocolat

Ingredients for Mousse au chocolat

Instructions for Mousse au chocolat

To prepare the Mousse au chocolat recipe, please follow these instructions:

chop and melt the chocolate, over a water bath. whip the cream almost stiff, whisk the egg yolks thoroughly before the sugar is added, only half came at the leading edge of the sukkern in (the mass becomes more airy well yolks first whipped without sugar) whip whites until somewhat fluffy add that after rasten of sukkert and whip whites very stiff and smooth. stir quickly chocolate along with yolks, it should go fairly quickly, then add the whites and cream on shift, a little under a little, don't touch too much in mass, it will get it to scar dividing. place in a skøl or molds and made on ice 3-4 hours.

Tips:
For more bite, be complied with the chopped chocolate in the mousse, will be good with Berry colise, blænt 250 g Berry (not too acidic berries) with 80 g of sugar to the paste is ensarttet and blank out the cores, tastes like himelsk and gives a beautiful color games for the dark mousse.