Easy Way to Prepare Tasty Chocolate mousse with cream and egg yolk

Chocolate mousse with cream and egg yolk Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Egg yolks: The egg yolks are heated to remove any bacteria so they are completely safe to eat. Sugar: Only a little granulated sugar is used to help stabilize the egg yolks.

Here is the best “Chocolate mousse with cream and egg yolk” recipe we have found until now. This will be really delicious.

Ingredients of Chocolate mousse with cream and egg yolk

1. Make ready 100 ml of milk.
2. It’s 100 ml of cream.
3. It’s 100 gr of sugar.
4. It’s 2 of egg yolks.
5. It’s 280 gr of dark couverture chocolate (chopped).
6. Prepare 300 ml of cream for whipping.

Add a splash of the warm milk to the egg mixture and stir gently. (We are shocking the eggs so they do not scramble).I'm sure this tastes great, but the classic French way of doing a mousse is just eggs and chocolate, no cream, no sugar.Mix egg yolks with melted chocolate and then add the nice egg white (beaten firm to stiff).Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan.

Chocolate mousse with cream and egg yolk step by step

1. Prepare a bain marie on a stove (a pot with hot water and another pot on top of it).
2. In another stove, place a pot and fill in with milk, cream, sugar. Bring it to boil..
3. Take two laddle of luke warm milk mixture into a bain marie top bowl, pour in the egg yolks in order to temper the egg (to prevent the egg overcook and become scrambled).
4. Place the pot on bain marie while whisking it..
5. When the milk is boiled, switch off the heat. Slowly pour the milk into the egg mixture. Whisking it until it is smooth and little thicker for 4-6 mins..
6. Remove the pot from bain marie, add the chopped chocolate. Whisk it well until chocolate melted. Set aside while cooling it down..
7. In a mixer pot, pour the cream and mix it well until stiff..
8. If the chocolate is still very warm, you may put a minute in ice bath. (Optional).
9. Slowly whisk in the whipped cream into chocolate mixture until good incorporated and shiny..
10. Pour the chocolate mousse into individual serving glasses or any containers. Cool it down..
11. Tips. You may use gelatine, if you use the chocolate mousse for the cake..

Suddenly found out a video from a Chef in a well known hotel and I try to make it with local ingredients.Temper eggs with cream mixture: While whisking egg mixture slowly.To make the chocolate mousse whisk egg yolks on the highest speed until they thicken.

The air bubbles in the creamed egg white mixture give the mousse light and airy texture, while the chocolate makes it rich and velvety smooth.Some recipes for chocolate mousse involve double-boilers and they can seem very intimidating to make.Semisweet Chocolate Mousse Tips Is it safe to eat raw eggs in chocolate mousse?No, we don't recommend that you eat raw eggs.When the mixture thickens, it means the egg has been fully cooked.