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Chocolate Mousse Choco-coco 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
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

Chocolate Mousse Choco-coco

Rate this recipe
5 Votes
  • Gluten-free
4
servings
0:25
Preparation
0:15
COOKING
3:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 7 oz
    (210 g)
    dark chocolate
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    THEOBROMA CHOCOLATE BAR

    THEOBROMA CHOCOLATE BAR

    $4.99 ea.

    80 g SELECTED VARIETIES


    HERSHEY’S CHOCOLATE BAGS

    HERSHEY’S CHOCOLATE BAGS

    2 for/ $10.00

    160 - 230 g, SELECTED VARIETIES


    HERSHEY’S CHOCOLATE BAGS

    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.)
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    Natrel Cream

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    1 l Selected Varieties


  • 1/3 cup
    (80 mL)
    icing sugar, strained
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    REDPATH BROWN OR ICING SUGAR

    REDPATH BROWN OR ICING SUGAR

    $2.99 ea.

    1 kg SELECTED VARIETIES


    REDPATH BROWN OR ICING SUGAR

    REDPATH BROWN OR ICING SUGAR

    $2.99 ea.

    1 kg SELECTED VARIETIES


  • 2
    optional eggs in empty chocolate easter eggs
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    Flyer Deals  (3)
    THEOBROMA CHOCOLATE BAR

    THEOBROMA CHOCOLATE BAR

    $4.99 ea.

    80 g SELECTED VARIETIES


    HERSHEY’S CHOCOLATE BAGS

    HERSHEY’S CHOCOLATE BAGS

    2 for/ $10.00

    160 - 230 g, SELECTED VARIETIES


    HERSHEY’S CHOCOLATE BAGS

    HERSHEY’S CHOCOLATE BAGS

    2 for/ $10.00

    160 - 230 g, SELECTED VARIETIES


Imprimer ma sélection

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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