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Glutenfree, Good food on a budget, LCHF, Recipes, Sugarfree, Sweet treats, Tastecelebration, Without refined sugar
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Heavenly, bitter chocolate mousse

Heavenly_bitter_chocolate_mousse

Tomorrow it is the last day of the year 2015. Of course it should be celebrated! If you have planned a dinner with friends and family, you need a grand dessert. Something you can prepare in advance, that doesn’t ask too much effort and doesn’t cost a fortune. I have the answer for you – rich and bitter chocolate mousse!
Just as a bonus, it hardly contains any sugar and is totally according to LCHF. A good start for the new year and any possible New Year Resolutions… The rich taste of the chocolate, fluffy as a pink cloud on a winter sky combined with luxurious raspberries and crunchy hazelnuts. Oh, bye bye 2015. Hello new chances 2016!
The darkness of the chocolate depends on how brave you and your tastebuds are (including your guests). I often go for 85-90 % percent dark chocolate when making the mousse myself but keep in mind that it will become bitter, something that me and my husband appreciate very much but not every sugar addict would. The higher percentage in the chocolate, the less amount of sugar…

Let’s get to work!

The recipe below is enough for 4 persons but if made with 90% chocolate you probably will have enough for 6 as you tend to eat less when less sweet.

Ingredients
100 gram dark chocolate (70-90%, you decide)
2 egg yolks
1/2 teaspoon of grounded vanilla
280 gram / 9,95 oz / 3 dl heavy cream

Decoraration: fresh raspberries, whipped cream and roasted, chopped hazelnuts.

How do I do it?
1. Melt the chocolate au bain marie (water bath). Let it cool off while you whip the cream.
2. Whip the cream until airy, it should absolutely not be hard! Just fluffy! Add the vanilla powder to the cream and mix it carefully.
3. Separate the eggs and whip the egg yolks in a separate bowl. Keep the egg white for later well covered in the refrigerator.
4. Mix the egg yolks in the chocolate. If the chocolate is too warm, the egg yolks will stiffen too fast and you get lumps in your chocolate. If this happen, add a small amount of cold, not whipped cream to it and mix it with a spatula until smooth.
5. Add the whipped cream little by little to the chocolate with a spatula.
6. When all mixed, add to small serving containers and place in the refrigerator for at least 2 hours.
7. When serving, add some whipped cream on top and some fresh raspberries. Roasted, chopped hazelnuts also works really well as an option.

Happy New Year!

 

3 Comments

  1. Pingback:Chocolate mousse with mango

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