2 tbsp Cream
1 1/2 cups whipped cream
200 g dark chocolate
4 Egg Yolks
6 egg whites
1 pinch of Cream of Tartar
1 tbsp Caster Sugar
500 g raspberries
The final part of the holy Belgian triple menu: first, shrimp cocktail, then Stoofvlees, and, finally, a delicious chocolate mousse; made, of course, from real chocolate. It is very light and airy and often comes in different flavors. It is not uncommon to find dark chocolate mousse but you can also get mousse based on white chocolate. It simply melts in your mouth, whatever color you go for.
- Place the cream and chocolate pieces in a heatproof bowl set over a saucepan of simmering water (bain-marie) over a medium heat. Whisk until the chocolate has melted and is smooth. Remove the bowl from the bain-marie and stir in the egg yolks.
- Add a pinch of cream of tartar to the egg whites and beat until fairly firm. Add the sugar and continue beating the whites into stiff peaks.
- Using a whisk, gently incorporate one-quarter of the beaten whites into the chocolate preparation, then carefully fold in the rest of the whites.
- Spoon the mixture into a piping bag and pipe it into six glasses. Cover with plastic wrap and place in the refrigerator to set for half a day.
- Before serving, pipe a little whipped cream on top of each mousse and garnish with a few raspberries.