frenchdessert· 6 servings
Mousse Cokelat
Chocolate Mousse
Ingredients
- 200 g dark chocolate (70% cocoa), chopped
- 150 g unsalted butter, cubed
- 6 large eggs, separated
- 100 g granulated sugar
- 1 pinch salt
- 1 tsp vanilla extract
- 2 tbsp strong coffee or espresso (optional)
- 1 tbsp cognac or Grand Marnier (optional)
- 30 g powdered sugar, for dusting
- Fresh berries, for garnish
Instructions
- 1Melt chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and stir in coffee and cognac if using.
- 2In a large bowl, whisk egg yolks with 50 g granulated sugar and vanilla until pale and thick, about 3 minutes.
- 3Fold the melted chocolate mixture into the yolk mixture until fully incorporated.
- 4In a clean bowl, beat egg whites with salt until foamy. Gradually add remaining 50 g sugar and beat to stiff, glossy peaks.
- 5Fold one-third of the egg whites into the chocolate mixture to lighten, then gently fold in the remaining whites in two additions, maintaining volume.
- 6Divide mousse into serving glasses or ramekins. Cover and refrigerate at least 4 hours, preferably overnight.
- 7Before serving, dust with powdered sugar and garnish with fresh berries.
Source: llm-generated