Mousse Au Choc

Mousse Au Choc. Omit the orange zest for a plain chocolate mousse. Break the chocolate into small pieces and add these pieces to a heat-resistant bowl.

Chocolate Mousse Cake (Marcus Cook)

Gently fold into the chocolate/egg yolk mixture. Up to a few hours before serving, whip the cream until it begins to thicken up. This recipe creates a mousse that is both airy and dense, light and rich, and ideal for the chocolate lovers of the world.

Set the saucepan into a larger one with almost boiling water.

Cover and fully chill before serving.

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Remove from the heat and beat with a heavy wooden spoon until smooth. Whisk about one-fourth of chocolate mixture into egg mixture; whisk back into remaining chocolate mixture. Remove from heat; whisk in melted chocolate and vanilla.

Judul: Mousse Au Choc
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Nestor Kraatz

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