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Chocolate mousse with whipped cream

Chocolate mousse with whipped cream

Name: Chocolate mousse with whipped cream
Total time: 15 min
Ingredients: 500 ml whipped cream; 250 g BAM dark chocolate drops; 1 teaspoon BAM vanilla paste

(1)

Preparation time: 15 min
Difficulty:
Number of ingredients: 3

As we all know, the preparation of a traditional French-style chocolate mousse usually requires eggs. The preparation requires that for the chocolate mousse you whisk the egg yolks with the sugar, add the melted chocolate, whisk the egg whites separately and then fold very carefully in order not to destroy all the perfect little air bubbles.

In contrast, this recipe for chocolate mousse with 3 ingredients is as easy as pie. It contains no eggs, only BAM dark chocolate, whipped cream and of course BAM vanilla paste that intensifies the flavor.

This recipe is also perfect for an elaborate festive dinner, because you can prepare the chocolate mousse the day before and then on the day of the meal you only need to whip the cream and take everything out of the refrigerator at the right moment.

For added elegance, the mousse can be sprinkled with chocolate curls, crunchy pearls, berries or other fruits, chopped nuts, caramel sauce or other decorations.

BAM tip: If you whip the mixture too long, the same thing happens as if you overbeat regular whipping cream - you get butter. So be sure to beat the mixture just long enough to form peaks.

Here are some more ideas for chocolate mousse:

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Chocolate mousse with whipped cream

Preparation time: 15 min
Difficulty:
Number of ingredients: 3

Ingredients:

ingredients:

Instructions:

preparation process:

1. Step Heat half of the 250 ml whipping cream in a small saucepan over medium heat until bubbles form around the edges. Place the BAM dark chocolate in a heatproof bowl. Once the whipped cream is heated, pour over the chocolate and add the BAM vanilla paste. Let everything melt and then stir with a whisk until all the chocolate is melted and the mixture is smooth and well incorporated.

2. Step Then stir in the remaining 250 ml of whipped cream. If you add cold whipped cream, the mixture will cool down faster. If the chocolate is a little too bitter when you taste the mixture, you can add a little sugar or powdered sugar until the chocolate mousse is as sweet as you like. Cover and refrigerate until it has cooled sufficiently (at least a couple of hours or overnight). TIP: If you're in a particular hurry, you can cool the chocolate mousse more quickly by placing it in the freezer.

Order ingredients with a 10% discount:

Premium BAM baking products.

Dark chocolate drops, 250 g

5,50 €

Bourbon Vanilla Paste, 70 g

9,90 €

Discount on products used in the recipe - 10%:

-1,54 €

Total:

13,86 €

Apron and Baking Glove set

(2 Ratings)

24,80 € 19,90 €

-20%

Cotton bag

(1 Ratings)

7,90 €

FIT
Vegan
Recommended

Vanilla paste, 50 g

4,90 €

Gluten free
Best seller

White Chocolate Drops, 250 g

(73 Ratings)

5,50 €

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Chocolate mousse with whipped cream

Preparation time: 15 min

Difficulty: 2

Number of ingredients: 3

For added elegance, the mousse can be sprinkled with chocolate curls, crunchy pearls, berries or other fruits, chopped nuts, caramel sauce or other decorations.

BAM tip: If you whip the mixture too long, the same thing happens as if you overbeat regular whipping cream - you get butter. So be sure to beat the mixture just long enough to form peaks.

Here are some more ideas for chocolate mousse:

Ingredients:

ingredients

Instructions:

preparation process

1. Korak

Heat half of the 250 ml whipping cream in a small saucepan over medium heat until bubbles form around the edges. Place the BAM dark chocolate in a heatproof bowl. Once the whipped cream is heated, pour over the chocolate and add the BAM vanilla paste. Let everything melt and then stir with a whisk until all the chocolate is melted and the mixture is smooth and well incorporated.

2. Korak

Then stir in the remaining 250 ml of whipped cream. If you add cold whipped cream, the mixture will cool down faster. If the chocolate is a little too bitter when you taste the mixture, you can add a little sugar or powdered sugar until the chocolate mousse is as sweet as you like. Cover and refrigerate until it has cooled sufficiently (at least a couple of hours or overnight). TIP: If you're in a particular hurry, you can cool the chocolate mousse more quickly by placing it in the freezer.

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