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Chocolate Mousse Choco-coco
2013-08-06
https://www.metro.ca/userfiles/image/recipes/chocolate-mousse-choco-coco-3793.jpg
PT25M
PT15M
PT3H40M
Melt the chocolate in a double boiler.Separate egg whites from the yolks.Mix the yolks and sugar until a creamy consistency.Heat the cream and incorporate it gently in the mixture of egg yolks and sugar.Beat egg whites to soft peaks while incorporating the icing sugar.Mix the melted chocolate with the cream, egg yolk and sugar mixture.Carefully add the egg white mixture with a spatula.Place the mousse in the chocolate egg halves, ramekins or chocolate cups. Refrigerate for 3 hours.
4
Metro
3
5
5
2
7 oz (210 g) dark chocolate
5 egg
2 Tbsp. (30 mL) sugar
2/3 cup (170 mL) cream (35%m.f.)
1/3 cup (80 mL) icing sugar, strained
2 optional eggs in empty chocolate easter eggs
Chocolate Mousse Choco-coco
-
![]()
Gluten-free
4
servings
0:25
Preparation
0:15
COOKING
3:40
TOTAL TIME
Ingredients
-
7 oz
(210 g)dark chocolateYou might like:
![]()
Flyer Deals
(3)
THEOBROMA CHOCOLATE BAR
$4.99 ea.
80 g SELECTED VARIETIES
HERSHEY’S CHOCOLATE BAGS
2 for/ $10.00
160 - 230 g, SELECTED VARIETIES
HERSHEY’S CHOCOLATE BAGS
2 for/ $10.00
160 - 230 g, SELECTED VARIETIES
-
5
egg
-
2 Tbsp.
(30 mL)sugar
-
2/3 cup
(170 mL)cream (35%m.f.)You might like:
![]()
Flyer Deal
(1)
Natrel Cream
$4.99 ea.
1 l Selected Varieties
-
1/3 cup
(80 mL)icing sugar, strainedYou might like:
![]()
Flyer Deals
(2)
REDPATH BROWN OR ICING SUGAR
$2.99 ea.
1 kg SELECTED VARIETIES
REDPATH BROWN OR ICING SUGAR
$2.99 ea.
1 kg SELECTED VARIETIES
-
2
optional eggs in empty chocolate easter eggsYou might like:
![]()
Flyer Deals
(3)
THEOBROMA CHOCOLATE BAR
$4.99 ea.
80 g SELECTED VARIETIES
HERSHEY’S CHOCOLATE BAGS
2 for/ $10.00
160 - 230 g, SELECTED VARIETIES
HERSHEY’S CHOCOLATE BAGS
2 for/ $10.00
160 - 230 g, SELECTED VARIETIES
Preparation
Melt the chocolate in a double boiler.
Separate egg whites from the yolks.
Mix the yolks and sugar until a creamy consistency.
Heat the cream and incorporate it gently in the mixture of egg yolks and sugar.
Beat egg whites to soft peaks while incorporating the icing sugar.
Mix the melted chocolate with the cream, egg yolk and sugar mixture.
Carefully add the egg white mixture with a spatula.
Place the mousse in the chocolate egg halves, ramekins or chocolate cups. Refrigerate for 3 hours.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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