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Chocolate Mousse  
World Traditional Recipe スイス

French style mousse made with chocolate. As the mousse may become too firm, use only the required amount of gelatin. Optionally, you can top the mousse with whipped cream, with a sugar content of 6 – 8 %.
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●Preparation Tip

Photo #1

Photo #2

Photo #3

Photo #4
Finely chop chocolate and melt it over low heat or by double boiling.

Soak gelatin in water.

Heat milk in a saucepan until it comes to the boil. (Photo #1)

In a bowl, cream together egg yolks and sugar.

Beat whipping cream until thick. It should still be runny enough to run from the whisk.

Quickly stir the hot milk into the egg yolk mixture. (Photo #2)

Pour the mixture back into the saucepan and place it over heat. Stir constantly with a spatula until the mixture thickens.

Remove the saucepan from the heat. Stir in the gelatin and melted chocolate, in that order. (Photo #3)

Place the saucepan in a larger bowl of ice water and allow the mixture to cool.

Add the whipped cream to the chocolate mixture (#9). Blend well. (Photo #4)

Transfer the mixture into glasses and refrigerate until set.

Servings per Recipe Calories per Serving Ready In
four glasses  333kcal 120 minutes
milk 200g 
egg yolks 40g 
sugar 40g 
chocolate 80g 
whipping cream 100g 
gelatin 2g 
water 18g 
*The amount of water needed here varies depending on the gelatin product you are using. Please refer to the instructions on the package and adjust the amount of water if necessary.
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