Mousse au Chocolate recipe

“There's nothing better than a good friend, except a good friend with CHOCOLATE.”

Linda Grayson, The Pickwick Papers

Following yesterday's chocolate blog I thought I might add 2 Swiss Chocolate Mousse recipes. Both are super-duper easy to prepare and taste delicious. Go ahead and plunge!

Toblerone Mousse

Ingredients: 

200gr roughly chopped Toblerone 

450 ml whipped cream 

3 medium egg whites 

Milk chocolate curls or tiny Toblerone triangles for decorating 

Preparation:

1.) Melt the chocolate in double boiler 

2.) Cool slightly 

3.) Fold in the whipped cream 

4.) Whisk 3 egg whites until stiff 

5.) Fold into the chocolate mixture 

6.) Serve in small glasses decorated with the chocolate and chill

Chocolate Mousse

Ingredients:

5 dl whipping cream

200gr dark chocolate

3 eggs

30 gr sugar

1 teaspoon vanilla essence or 1 little envelop of vanilla sugar

Preparation:

Mix egg yolk, sugar and vanilla

Melt chocolate in a double boiler

Whip the cream stiff

Add the warm chocolate to the sugar/egg mixture and mix thoroughly.

Add whipped cream to mixture.

Fold in the stiffly whipped egg whites carefully.

Refridgerate for at least 4 hours.