Let the chocolate melt together with the butter. (This works best in the microwave!).
Separate the eggs. Beat the yolks with 2 tbsp. sugar until very creamy. Whip the egg whites with the remaining sugar until stiff peaks form.
Fold the slightly cooled but still liquid chocolate-butter mixture into the egg yolk foam and fold in the snow.
Pour into a suitable bowl and set in the refrigerator for at least 60 minutes.
The chocolate mousse will keep in the refrigerator for at least 24 hours.
Preparation Tip:
Feel free to use better chocolate - the more delicious the result will taste!
Related Recipes:
Chocolate Meringue PieA simple but delicious cake recipe: 1. preheat the oven to 160 (convection oven 150) degrees. Put a suitable...
Crispy Mango Mousse Cake with CilantroFor the crispy mango mousse cake with coriander, first prepare the crispy base. To do this, melt the...
Tomato SauceFor the family: microwave recipe Cooking in the microwave without a lid gradually removes all the liquid from...
Crunchy Caramel Chocolate BitesFor the caramel-chocolate bites, melt coconut oil and chocolate together. Either in a water bath or carefully...
Sacher CakeFor the Sacher Torte, separate the eggs, beat the egg whites with granulated sugar until stiff. Mix soft...
Ringlotten Cake with MarzipanA simple but delicious cake recipe: Drain and seed the ringroot (use the juice elsewhere). For the shortcrust...
Mascarpone Cream with Pineapple and Mango Fruit ToppingFor the fruit layer: Peel the mangoes. Hollow out the baby pineapples. Cut off the top of the pineapple so...
Soccer CakeFor the soccer cake, preheat the oven to 180 degrees hot air. For the soccer cake, melt the butter and let it...
Rhubarb Gratin with Cointreau SabayonRinse and peel the rhubarb. Cut diagonally into pieces 8-10 cm long. Place in a shallow baking dish. Mix the...
Spanish Wind CakeA cake recipe for all foodies: (*) e.g. red and black currants, oranges, pink grapefruit Sounds exotic, but...