baked chocolate mousse
A chocolate mousse made with cooked eggs, with a firm and excellent texture, and good shelf life. The base is a ganache that is not too thick.
In this chocolate mousse recipe, the eggs are cooked, giving the mousse a firm texture and excellent shelf life. The base of the recipe is a ganache that is not too thick. Instead of pouring it into a mold and letting it cool directly, whisked eggs are added, and the mixture is then cooked.
Ingredients and directions
- Prep time15 min
- Cook time5 min
- Resting30 min
- Total50 min
- DifficultyEasy
- Cooking methodfour
Ingredients
people
- $0.46
- $0.06
- $1.05
Directions
- Gently melt the chocolate with the butter and sugar in a double boiler.
- Meanwhile, crack the eggs into a large bowl. ≈ 3 min
- Whisk the eggs with an electric whisk at maximum speed for several minutes. ≈ 4 min
- Quickly pour the eggs into the pot with the chocolate/butter/sugar/cream mixture. ≈ 3 min
- Whisk vigorously until the cream thickens.
- Stop cooking just before the first bubble appears.
- Immediately pour into a container and leave to cool.
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