Dark chocolate mousse

I have to admit something to you ... I am a chocoholic ... I do not like chocolate below 60% cocoa because it is too sweet for me. I don't like this 90% either - I get the feeling that I'm eating cocoa straight from a can. But everything in between is good enough for me. I can't eat the whole chocolate bar at once, these times are long gone, thankfully. I love to savour each piece and how delicately it dissolves in my mouth ... I have such a small ritual that I always eat a cube of 70% chocolate for breakfast, this is my little dose of happiness.

370g dark chocolate (I used 50% of cocoa. If you want the mousse to be more sweet add 280g milk chocolate and 90g of dark one)
250ml milk
250ml double cream
55g sugar
5 large yolks
1 tsp coffee extract

  1. Finely chop the chocolate.
  2. Pour the milk, coffee extract and double cream into a saucepan. Mix and bring to a boil.
  3. In the meantime, before the milk boils, put the yolks and sugar in the mixing bowl. Beat until you get a light and fluffy cream. Add half of the boiled milk to the cream and blend.
  4. Pour the milk and egg yolks back to the saucepan with the remaining milk. Cook on very low heat, stir all the time with a spoon until lightly thickened: the mixture should slightly stick to the spoon (it will be slightly thick). Immediately remove from the burner, do not bring to a boil - the cream would brew. Pour the hot mixture into the dish with the bowl with chopped chocolate, leave it for 2 minutes. And then mix it until you get a smooth mixture. 
  5. Pour into the cups and cool in the fridge for several hours. 
  6. Keep the chocolate mousse in the fridge.

Bon Apetit!

Post a Comment

Search This Blog


A Balance of Sweet