Fast Chocolate Mousse Recipe

18 January 2015 at 17:53
  • Dark chocolate g450
  • Sugar g120
  • Yolks n6
  • Cream 1l

Whipping the egg yolks with the sugar and add the cream brought to 90 Celsius degrees.
Pour the boiling mixture on the chopped chocolate and stir until mixture is smooth.
Place the mousse in the fridge and serve cold.

TIP: Prepare the mousse the day before and try to enjoy it with an insertion of pears or apples into cubes sautéed with butter, sugar, cinnamon and rum.