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Mousse au chocolat

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  • 45 minutes
  1. 100 g dark chocolate
  2. 50 g milk chocolate
  3. 2 fresh eggs
  4. 1 pinch salt
  5. 150 g cream
  6. 1 ts orange liqueur
  7. 1 ts vanilla sugar
  8. chocolate shavings or fresh fruit as a garnish

1. Break the chocolate into large chunks and melt it over medium heat using the double-boiler method.

2. Separate the egg whites from the yolks and beat the whites with some salt until stiff, then chill. Whip the cream into soft peaks, then chill as well.

3. Stir together the egg yolks, vanilla sugar and liqueur in a Combi Bowl. Pour approx. 1 l of water into a pot and heat at a medium level until the water begins to steam. Switch to a low level, place the Combi Bowl on top of the pot and whip the contents into a thick and creamy state before removing it from the double boiler.

4. Stir the melted chocolate into the egg yolk mixture little by little. Use a spatula to fold in the cream in two batches, then fold in the whipped egg whites to finish.

5. Chill the mousse in the fridge, covered, for at least 2 hours.

6. Using a tablespoon that has been rinsed under cold water, carve out rounded spoonfuls of the mousse and arrange them on plates. Garnish with chocolate shavings or fruit.

Tip

  • When whipping the egg yolk, make sure to whip the entire mixture evenly without allowing the eggs to build up on the edge of the bowl. If you prefer to leave out the alcohol, you can simply add a shot of strong coffee.

This recipe has been tested and approved by AMC.

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