Nutritional Info

Nutrition Facts

Serving Size 1 (14g)

Calories 32
Calories from Fat 15 (47%)
Amount Per Serving %DIV
Total Fat 1.7g 3%
Saturated Fat 1.1g 6%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 6.2mg 2%
Sodium 4.7mg 0%
Potassium 878mg 19%
Total Carbohydrate 3.7g 1%
Dietary Fiber 0g 0%
Sugars 0.3g
Protein 0.1g 0%

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Recipe Description
This is the quintessential French dessert, easy to prepare ahead, rich and extremely delicious. Use the darkest chocolate you can find for the most authentic and intense chocolate flavor. Creme fraiche, or sour cream and chocolate curls make a beautiful and decorative topping.
Prep time
25 min
Cook time
10 min
Ready In
35 min

Ingredients

Serves Tool

Serves To:USMetric
7 377/400 Gram(g)  semisweet chocolate, chopped
6 Teaspoon(t)  orange liqueur or brandy
353/400 Gram(g)  unsalted (sweet) butter, cut into small pieces
4   eggs, separated
18 Teaspoon(t)  whipping cream
14 Teaspoon (Metric)(tsp)  cream of tartar
9 Teaspoon(t)  caster (superfine) sugar

Preparation

Place the chocolate and 4 tbsp of water in a heavy pan. Melt over a low heat, stirring until smooth. Remove the pan from heat and whisk in the liqueur and butter. With an electric mixer, beat the egg yolks for 2 to 3 minutes, until thick and creamy, then slowly beat into the melted chocolate until well blended. Set aside. Whip the cream until soft peaks form and stir a spoonful into the chocolate to lighten it. Fold in the remaining cream. In a clean, grease free bowl, using an electric mixer, beat the egg whites until they are frothy. Add the cream of tartar and continue beating until they form soft peaks. Gradually sprinkle over the sugar, while continuing to beat until the egg whites are stiff and very glossy. Using a rubber spatula or large metal spoon, stir a quarter of the egg whites into the chocolate mixture to slacken, then gently fold in the remaining egg whites, cutting down to the bottom, along the sides and up to the top in a semicircular motion until they are just combined. (Don't worry about a few white streaks.) Gently spoon the mousse into a 2 liter dish, or into eight individual dishes. Chill in the refrigerator for at least 2 hours, until set and chilled. If desired, spoon a little creme fraiche or sour cream over the mousse, and decorate with chocolate curls.

Additional notes

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