Hit play on your favorite christmas playlist and dive right into the holiday spirit. Whether you are one of the lucky ones who get to enjoy a truly white christmas with snow slowly falling outside your window while it’s warm and cozy inside or whether snow is sadly absent where you live, this fluffy and smooth white mouse au chocolate will melt on your tongue, just like real snow.
Mouse au chocolate is the natural perfect dessert for both a savory, rich winter meal or christmas dinner, but it also works amazing in summer. The reason being that it’s very light and fluffy, so it nicely fits as counterbalance to a colorie intense meal in the colder days. Though it’s exactly this airiness that makes it perfect as a dessert after a tasty summer salad or BBQ.
Since the eggs won’t get cooked or in any other form heatened up, they stay raw and make it therefore paramount to use really fresh ones. Other than that, this recipe is really straight forward and quick to prepare, leaving you more time to nibble on christmas cookies and enjoy some homemadde eggnog sitting under the tree.
At a glance
- Cuisine: French, dessert
- Servings: 4
- Preparation time: 30 min
- Cooling time in the fridge: 2.5 hours
- Time from start to finish: 3 hours
Ingredients
- 7 ounces (200 grams) of white chocolate
- 1 teaspoon of butter
- 3 eggs (fresh!)
- 7 ounces (200 ml) of heavy cream
- 1/3 cup (45 grams) of sugar
- 1 pinch of salt
How to prepare mouse au chocolate
Step 1: Melt the chocolate with the butter in a water bath or in the microwave.
Step 2: Separate the eggs and whisk the egg white with the salt until stiff.
Step 3: Next beat the heavy cream until it’s also stiff.
Step 4: Combine the egg white and the cream by carefully and slowly folding it in with a spatula.
Step 5: Mix the egg yolk with the sugar.
Step 6: Combine the yolk sugar mix with the slightly cooled down chocolate until you have a smooth blend.
Step 7: The grand finale: Slowly drizzle the chocolate mix into the bowl of the egg white and cream mix and gently fold it in with a spatula. Don’t rush this, you got time. If you get hectic, you end up with chocolate chunks and destroy the fluffy egg mix ending up with a much denser.
