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Chocolate Mousse


  • 300 ml heavy whipping cream
  • ½ teaspoon vanilla extract
  • 2 egg yolks
  • 1 pinch salt
  • 100 g dark chocolate with a minimum of 80% cocoa sol- ids


  • Break or chop the chocolate into small pieces. Melt in the microwave (20-second intervals, stir- ring in between) or using a double boiler. Set aside at room temperature to cool.
  • Whip the cream to soft peaks. Add vanilla to- wards the end.
  • Mix egg yolks with salt in a separate bowl.
  • Add the melted chocolate to the egg yolks and mix to a smooth batter.
  • Add a couple of spoonfuls of whipped cream to the chocolate mix and stir to loosen it a bit. Add the remaining cream and fold it through.
  • Divide the batter into ramekins or serving glass- es of your choice. Place in the fridge and let chill for at least 2 hours. Serve as is, or with fresh berries.
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