Best Mousse Au Chocolat Belgium Recipes

BELGIAN CHOCOLATE MOUSSE

Steps:

• Separate the eggs.
• Mix the egg yolks with the melted chocolate.
• Mix with whipped cream.
• Mix with whipped egg white.
• (Look at my video recipe on http://www.youtube.com/watch?v=Onl5Lh0u3Lo ).

MOUSSE AU CHOCOLAT (CHOCOLATE MOUSSE)

Steps:

• Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).
• Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil.
• Boil 3 to 4 minutes.
• Meanwhile, place the 4 egg yolks in the bowl of an electric mixer.
• Gradually add the sugar syrup, beating constantly.
• Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy.
• Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly.
• Stir in the melted chocolate.
• Beat the egg whites with a rotary or electric beater until stiff and shiny.
• As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk.
• Finally, fold in the whipped cream.
• Pour into a large serving bowl and refrigerate until serving time.

MOUSSE AU CHOCOLAT

Steps:

• Melt chocolate in bain marie, set aside.
• Seperate egg yolks from egg whites.
• Beat egg whites until stiff peaks form, refrigerate.
• Whip cream until very stiff, refrigerate.
• Beat egg yolks with powdered sugar, gradually adding two tablespoons boiling water until you get a smooth light yellow cream.
• Slowly beat creamed egg yolks into molten chocolate. Don't worry if it makes a very stiff glob.
• Very quickly fold in the stiff egg whites - it might be some beating instead of gently folding in to get a smooth blend! But don't overbeat, just stir in the egg whites with enough vigour to combine choclate cream and whites.
• As soon as you have a smooth blend, fold in the whipped cream. This time it should be more of a gentle folding inches.
• As soon as everything is combined and smooth, refrigerate for about 4-6 hours.
• Serve with any garnish you like :-).
• Enjoy.