Chocolate Mousse

This recipe was automatically translated from Romanian. View original here
Chocolate Mousse

A classic dessert, simple but phenomenal - although I knew and saw it everywhere I never tried to make it and I never tasted it. I did it now because I wanted to try something with the Cointreau liqueur I recently bought.

About the taste - it has a silky texture and you will be sorry that it ends quickly. I was surprised by the texture, the taste and the aroma - I already repeat it periodically when I want something simple, fast but also special, more refined. A big plus of the recipe is that it does not contain many fats (only those from cocoa butter), relatively little sugar - but a minus - that they are raw eggs. For me it is not a problem, as they are from a reliable source, but they can be replaced with quail eggs.

I understood that there are still recipes of this type without eggs, I still haven't found one that will tempt me, but I promise you that I won't stop searching and testing.


Dark chocolate
150 g
3 pieces
2 tbsp
2 tbsp
optional - I used Cointreau orange liqueur
0.25 tsp
50 g
Cinnamon powder
0.5 tsp

Step by step

Step 1

Break the chocolate into pieces and melt it in a steam bath or microwave.

Chocolate Mousse - Step 1
Step 2

Mix to a uniform texture and set aside.

Chocolate Mousse - Step 2
Step 3

Separate the egg whites from the yolks in 2 different bowls.

Chocolate Mousse - Step 3
Step 4

Whisk the egg whites with a little salt - after they have beaten well, add a little sugar.

Chocolate Mousse - Step 4
Step 5

Add melted chocolate to the yolks, mix well with the mixer.

Chocolate Mousse - Step 5
Step 6

Pour the 2 tablespoons of water ...

Chocolate Mousse - Step 6
Step 7

... and liqueur (if you put it) - mix well with the mixer.

Chocolate Mousse - Step 7
Step 8

Add the chocolate composition to the egg whites and mix gently with movements from top to bottom.

Chocolate Mousse - Step 8
Step 9

It must be uniform and smooth.

Chocolate Mousse - Step 9
Step 10

Pour it into glasses and serving bowls, cover with plastic wrap and refrigerate for at least 1 hour.

Chocolate Mousse - Step 10
Step 11

After it stays in the fridge, it hardens and you can serve it with a little whipped cream on top or with a little sweetness - I had raspberries.

I noticed that it has a darker color if I use better quality dark chocolate, there is not much difference in taste.

Good appetite!

Chocolate Mousse - Step 11
Quantity: 500 ml (5-6 servings)
Prep time: 60 min
Difficulty: easy
Ready in: 15 min
Publish date:

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