Chocolate Mousse

For the chocolate mousse, briefly boil the milk and briefly soak the gelatine in cold water. Squeeze the gelatine well and stir into the milk.

In the meantime, chop the chocolate. Allow to cool slightly, then stir in the chopped chocolate. Stir until it reaches an even consistency.

When the mixture is about 25 °C, carefully fold in the whipped cream. Then chill for about 4 hours (but preferably overnight).

Related Recipes:

Chocolate Mousse with Raspberry PulpFor the chocolate mousse, first prepare the sauce. To do this, bring the raspberries to the boil with the... Chocolate Beer AmisuWhisk the egg yolks, sugar, salt and vanilla pulp over steam until foamy. Once the sugar has completely... Thin Chocolate Leaves – *(*) Thin chocolate leaves filled with lemon mousse, with mango fan on fruit sauce (by Patissier Markus... Apricot Mousse CakeFor the apricot mousse cake, first prepare the base. To do this, mix the finely crumbled sponge cake and the... Mango Mousse with Fruit SauceThinly peel and squeeze well-washed lemons. Cut lemon peel into very fine strips. Peel the mangos, remove the... Chocolate MousseFor chocolate mousse, first prepare a vanilla cream. To do this, mix the egg yolks with the sugar until... Tomato and Bell Pepper MousseFor the tomato bell pepper mousse, thinly peel the red peppers with a peeler, cut them in half and remove the... Salmon Terrine with Sieve Sauce on Fresh FigsThe preparation is necessary 1 day before! Cut the smoked salmon into pieces and place in the refrigerator... The Secret of the Best Mousse Au Chocolat with Orange SauceThe trick: Mix a little cinnamon and a tiny bit of instant coffee powder into the cocoa – this gives the... Avocado Chocolate Mousse with Spicy Cherry CompoteFor the dark avocado chocolate mousse, break up chocolate and melt in a water bath. Add espresso and honey and...