Thread Rating:
  • 0 Vote(s) - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
Chocolate Mousse


24Egg Yolk
24Egg White
400g Castor sugar
400ml Semi whipped Double cream
800g Dark Belgian chocolate
150ml Kahlua


Sabayon the egg yolk and castor sugar together. Add the Semi whipped cream to this mixture.
Add the alcohol to the melted chocolate.
Whisk the egg whites until stiff.
Add the Sabayon/Cream to the chocolate and mix in thoroughly.
Fold in the egg white carefully to this mixture.
Leave to set for 6-12 hours in the fridge

Possibly Related Threads...
Thread Author Replies Views Last Post
  Chocolate studded Cape Malva Pudding Cheffie 1 4,249 03-08-2006, 09:35 AM
Last Post: Cheffie
  Molten Chocolate Cake Toktokkie 9 5,608 22-06-2005, 01:09 PM
Last Post: Toktokkie
  Piquant Strawberry Mousse Cheffie 0 4,459 17-01-2004, 01:22 AM
Last Post: Cheffie
  Chocolate and Hazelnut torte Cheffie 0 3,280 Less than 1 minute ago
Last Post:
  Bitter chocolate fondant – white chocolate centre Cheffie 0 4,942 Less than 1 minute ago
Last Post:

Forum Jump:

Users browsing this thread: 1 Guest(s)