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Chocolate Mousse
Ingredients
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1 1/3 cup |
cream 15% |
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330 mL |
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140 g |
bittersweet chocolate, chopped |
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3 |
egg yolks |
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1/4 cup |
sugar |
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55 g |
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plastic wrap |
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Before you start
A hand-held or stand mixer will make things easier for this recipe.
Method
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Preheat the oven to 160°C/325°F.
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In a saucepan, heat the cream over medium-low heat, paying attention not to let it boil. Add the chopped chocolate, remove from heat and stir until the chocolate has melted completely. Let the mixture cool down a few minutes.
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Meanwhile, separate the egg whites from the yolks. Set the egg whites aside in a glass jar
and put it in the refrigerator or freezer for a future use. Put the yolks in a bowl, add the sugar and whisk
using an electric mixer until the mixture is pale and form ribbons, about 3-4 min.
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Pour in the cream-chocolate mixture slowly while gently folding using a whisk. Spoon the mixture into ramekins.
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Put a towel or piece of cloth into a large baking-pan (either a rectangular cake-mould or a roasting pan). Place the ramekins on the cloth and fill the pan with enough hot water to reach halfway up the sides of the ramekins.
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Bake in the middle of the oven 30 min: the centre will still tremble slightly when moved and will continue to set as it cools.
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Take the ramekins out of the water bath right away to avoid overcooking. Let them cool down 20 min at room temperature, then cover them with a plastic wrap and chill at least 2 h in the refrigerator. Serve.
Claims
- Low :
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Sodium
- Source of :
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Calcium, Folacin, Iron, Pantothenic Acid, Phosphorus, Selenium, Vitamin A, Vitamin B2, Vitamin D, Vitamin E, Zinc
- Good source of :
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Vitamin B12
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (90g)
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Amount
% DV*
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* DV = Daily Value
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Calories
270
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Fat
17 g
26 %
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Saturated 9 g
+ Trans 0 g
47 %
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Cholesterol
135 mg
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Sodium
25 mg
1 %
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Carbohydrate
26 g
9 %
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Fibre
2 g
6 %
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Sugars
21 g
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Protein
4 g
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Vitamin A
10 %
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Vitamin C
0 %
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Calcium
6 %
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Iron
8 %
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More info
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