Beat 4 egg yolks with vanilla and sugar in the blender. Melt

chocolate in a double boiler and stir continuously, otherwise the

production will crystallize.

Stir salted butter into the chocolate, add the egg yolk mixture

and spoon the whipped cream into the mixture.

Beat the egg whites and add at the last moment the icing sugar.

Spatula 1/3 of the mixture and then the rest.

Pour the mousse into jars and allow to set in the fridge.

Chocolate mousse

180 g dark Belgian chocolate

4 eggs

1 vanilla sugar

30g salted butter

1 cup cream

45g caster sugar

A Recipe Guide For The Amateur Chef Belgian Cuisine

Chocolate mousse

Beat 4 egg yolks with vanilla and sugar in the blender.

Melt chocolate in a double boiler and stir continuously,

otherwise the production will crystallize.

Stir salted butter into the chocolate, add the egg yolk

mixture and spoon the whipped cream into the mixture.

Beat the egg whites and add at the last moment the

icing sugar. Spatula 1/3 of the mixture and then the rest.

Pour the mousse into jars and allow to set in the fridge.

180 g dark Belgian chocolate

4 eggs

1 vanilla sugar

30g salted butter

1 cup cream

45g caster sugar

a recipe guide for the amateur chef Belgian Cuisine