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Mousse au Chocolat without Eggs
This velvety-light chocolate mousse impresses with its simplicity and intense chocolate note. With just three ingredients, you can create an elegant dessert.
The Most Important Ingredients and Their Selection:
- Chocolate: Dark with 60-70% cocoa content
- Cream: With high fat content
- Milk: Whole milk for best creaminess
Detailed Step-by-Step Preparation:
- Prepare chocolate
- Finely chop for even melting
- Gently warm the milk
- Slowly stir in chocolate
- Whip cream
- Beat until almost stiff
- Do not overbeat
- Fold in carefully
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The Perfect Consistency:
- Finely chop chocolate
- Do not let milk boil
- Fold in cream in three portions
Creative Variations:
- Refine with espresso
- Garnish with berries
- Top with caramel sauce
Storage:
- Up to 2 days in the refrigerator
- Cover with plastic wrap
- Garnish just before serving
Garnishing and Serving:
- Decorate with chocolate shavings
- Add fresh berries
- A mint leaf as an accent
Temperature and Timing:
- Chill for 2 hours before serving
- Room temperature for optimal flavor
- Add garnish just before serving
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Avoiding Mistakes:
- Do not overheat chocolate
- Do not whip cream too firmly
- Fold in airily, do not stir
This mousse is proof that even simple desserts can be elegant!
Frequently Asked Questions
- → Why isn't the mousse setting?
- The chocolate mixture must be completely cooled before folding in the cream. The cream must be whipped almost stiff.
- → Which chocolate works best?
- Dark chocolate with 50-70% cocoa content gives the best result. Too sweet chocolate makes the mousse too heavy.
- → Can I prepare the mousse in advance?
- Yes, it keeps in the refrigerator for up to 2 days. Only garnish just before serving.
- → Is the mousse possible without milk?
- Yes, the milk can be replaced with cream. The mousse will then be somewhat heavier.
- → Why is the chocolate clumping?
- The milk must be hot enough and the chocolate must be dissolved in it with constant stirring.