Carbs
Fats
Proteins
| per 100 g | Total Recipe | |
|---|---|---|
| Gross weight | 100 g | 400 g |
| Energy | 1844 kJ / 441 kcal | 7374 kJ / 1763 kcal |
| Sat. fat | 22 g | 86 g |
| Unsat. fat | 11 g | 42 g |
| Fibre | 4 g | 13 g |
| Salt | 25 mg | 100 mg |
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434 mlDouble cream
-
160 gDark chocolate
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20 gSugar
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400 gTotal recipe weight
Equipment
Preparation time
10 Min
Cooking time
10 Min
1
Add water in the sauce pan until 1/4 filled and place on medium to low heat. Break the dark chocolate in the mixing bowl and place on the sauce pan. Change to low heat.
2
The chocolate should melt at a temperature around 40 degrees, remove from heat if nececary.
Beat the cream with the sugar in a second mixing bowl until it is slightly thicker than yoghurt.
3
To mix, first fold a couple spoons of cream through the chocolate, allow to fully incorperate in the chocolate.
After that fold the chocolate through the cream with the spatulas.
4
Allow the chocolate mousse to set in the fridge for al least 1 hour
5
Your chocolate mousse is ready to serve!
Tips
1
For a little extra punch add a few splashes of Grand Marnier to the whipped cream before adding the chocolate
