Chocolate mousse

Deli dino melk

Star of the dish


  1. Heat the chocolate until fluid (microwaven / bain-marie) (+/- 40°C)
  2. Divide the eggs.
    • Put the yolks in a saucepan
    • Put the egg whites in a separate grease-free cup
  3. Add the sugar to the egg yolks and whisk into an airy but firm sabayon
  4. Add the warm / fluid chocolate to the sabayon and mix well
  5. Whisk the cream until firm
  6. Add the cream to the chocolate-sabayon mixture and stir everything nicely (don't stir too hard, otherwise the mixture will get blocked and you'll get lumps)
  7. Lastly, whisk the egg whites and carefully fold them into the chocolate mixture with a spatula, until you see no more white
  8. Divide the chocolate mousse into portions, and let it set in the refrigerator
  9. Enjoy!