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MOUSSE AU CHOCOLAT VARIATIONS

15 min
MOUSSE AU CHOCOLAT VARIATIONS

MOUSSE AU CHOCOLAT VARIATIONS

15 min

Tip: All ingredients should be at the same temperature, so make sure that the chocolate is not too hot and the eggs are not too cold; otherwise the mixture will not bond properly.

  • 100 gdark chocolates
  • 200 gcream
  • 20 gsugar
  • 2 pcseggs
  • 100 gchocolates
  • 200 gcream
  • 20 gsugar
  • 2 pcseggs
  • 100 gwhite chocolates
  • 200 gcream
  • 20 gsugar
  • 2 pcseggs
  • 1 xmixed fruit
  • 1 xcaramel chips
  • 2 xchocolate pearls
  • 1 xbrittle

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Directions

beater
whisk
The process is always the same: with the bamix® whisk, beat the two eggs with the sugar using a bain marie. Caution: not too hot. Melt the chocolate in another pot. Allow the chocolate to cool slightly and carefully stir into the egg mixture using the bamix® whisk. Using the bamix® beater, whip the cream until stiff, add to the chocolate and egg mixture and fold in evenly. Carefully stir in the desired topping and fill the mousse into cups or bowls.
The process is always the same: with the bamix® whisk, beat the two eggs with the sugar using a bain marie. Caution: not too hot. Melt the chocolate in another pot. Allow the chocolate to cool slightly and carefully stir into the egg mixture using the bamix® whisk. Using the bamix® beater, whip the cream until stiff, add to the chocolate and egg mixture and fold in evenly. Carefully stir in the desired topping and fill the mousse into cups or bowls.
The process is always the same: with the bamix® whisk, beat the two eggs with the sugar using a bain marie. Caution: not too hot. Melt the chocolate in another pot. Allow the chocolate to cool slightly and carefully stir into the egg mixture using the bamix® whisk. Using the bamix® beater, whip the cream until stiff, add to the chocolate and egg mixture and fold in evenly. Carefully stir in the desired topping and fill the mousse into cups or bowls.
Carefully stir in the desired topping and fill the mousse into cups or bowls.

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