Step-by-Step Guide to Prepare Yummy Chocolate Mousse

Chocolate Mousse Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Note: Chocolate mousse is made with raw eggs. If that is a concern, try to find pasteurized eggs.

Here is the best “Chocolate Mousse” recipe we have found until now. This will be smell and look delicious.

Ingredients of Chocolate Mousse

1. It’s 1 1/4 of (to 1 1/12) bar of semi sweet baking chocolate.
2. Take 6 tbsp of butter.
3. Prepare 6 of eggs.
4. You need 6 tablespoon of sugar.

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Chocolate Mousse instructions

1. Have beater plugged in and prepared, two medium size bowls, and sugar with tablespoon measurement ready. This should be prepared quickly to maintain consistency..
2. Separate 6 yolks from egg whites (NO yoke in the egg whites!).
3. Put butter in microwave for approximately 15-30 seconds (don’t let butter boil).
4. Add all chocolate to bowl and coat in warm butter.
5. Microwave for approximately 15 second intervals and stir until everything is melted (may need approx 30-45 in microwave). Don’t let boil! *continue to stir as you follow the remaining instructions.
6. Beat egg whites on high/max until it looks white, grows in size, and is like thin whip cream consistency (about 2 minutes).
7. Add 1 tablespoon of sugar at a time- sprinkle on top while beating. Repeat 5 more times (1 tablespoon for each egg). Consistency like custard..
8. Beat yolks on max until they turn a lighter yellow and takes up more volume/fluffs (1-2 minutes).
9. Add chocolate (now less hot) to yolks..
10. Beat just to mix (medium speed).
11. Add large spoon/spatula full of egg whites to the chocolate mix, and slowly stir so you don’t ruin texture/consistency. Stir from sides/bottom around the bowl, and lightly in the center to mix. Continue until all egg whites are mixed in. DO NOT OVER MIX OR BEAT!.
12. Refrigerate for at least 30 minutes, or you can freeze first for 30 minutes if in a hurry (don’t let it freeze over).
13. Turn upside down above your head to prove your confidence in your mousse ;).

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