Chocolate mousse

Tempo de preparo 40 minutes
Rende até A 1.5 liter bowl
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Sobre a receita

This Chocolate Mousse recipe was developed by Chef Vivian Feldman live on instagram


  • 3 gems
  • 120 grams of refined sugar
  • ¼ cup of water
  • 190 grams of semisweet Belgian Melken Chocolate
  • 300 grams fresh cream

Modo de preparo

Place the yolks in the mixer bowl with the globe and set aside.

Place the sugar and water over medium heat and boil, without stirring, until boiling point (110 degrees).

Beat the egg yolks at high speed and slowly add the syrup.

Beat until cool.

Melt the chocolate in the microwave or in a bain-marie and mix with the cold beaten egg yolks using a wire whisk.

Whip the cream until you get medium peaks and gently incorporate it into the mousse, using a silicone spatula, in three additions.

Pour into the desired container and refrigerate for a couple of hours.

Finish with Granulé Melken semisweet or Cocoa powder Melken sifted.