Brazilian recipe
Creamy and Easy Chocolate Mousse
Classic Brazilian chocolate mousse recipe. Enjoy its airy texture and intense flavor with few ingredients. Perfect for dessert.
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Ingredients
6 egg whites
2 cans (approx. 300g total) heavy cream (undrained)
2 packets unflavored gelatin
6 tablespoons cocoa powder
6 egg yolks
1 liter milk
12 tablespoons sugar
2 cans (approx. 300g total) heavy cream (undrained)
2 packets unflavored gelatin
6 tablespoons cocoa powder
6 egg yolks
1 liter milk
12 tablespoons sugar
Where to find ingredients
Egg whites and yolks: Found in the dairy section of most supermarkets. Eggs are widely available.
Heavy cream: Look for 'heavy cream' or 'whipping cream' in the dairy section of supermarkets. If 'heavy cream' is unavailable, use the thickest cream product available.
Unflavored gelatin: Typically found in the baking aisle of supermarkets, often near Jell-O or baking supplies.
Cocoa powder: Available in the baking aisle of most supermarkets. Look for unsweetened cocoa powder for best results.
Milk: Available in the dairy section of any grocery store.
Sugar: Granulated sugar is a pantry staple, found in the baking aisle of supermarkets.
Heavy cream: Look for 'heavy cream' or 'whipping cream' in the dairy section of supermarkets. If 'heavy cream' is unavailable, use the thickest cream product available.
Unflavored gelatin: Typically found in the baking aisle of supermarkets, often near Jell-O or baking supplies.
Cocoa powder: Available in the baking aisle of most supermarkets. Look for unsweetened cocoa powder for best results.
Milk: Available in the dairy section of any grocery store.
Sugar: Granulated sugar is a pantry staple, found in the baking aisle of supermarkets.
Preparation method
- Beat the egg whites until stiff peaks form and add the heavy cream, reserving this mixture
- In a mixer, combine the egg yolks, cocoa powder, milk, and sugar
- Beat all ingredients well until a homogeneous mixture is obtained
- Cook the mixture from the mixer over low heat, stirring constantly, until slightly thickened
- Dissolve the unflavored gelatin packets according to the package instructions
- Add the dissolved gelatin and the thickened cream to the reserved mixture with the egg whites and heavy cream
- Gently fold the whipped egg whites into the batter, stirring from bottom to top to avoid losing air
- Distribute the mousse into individual serving dishes
- Refrigerate for at least 4 hours, or until completely firm
Observations
This is a traditional chocolate mousse recipe, a classic Brazilian dessert that pleases everyone with its strong flavor and light, airy texture. Perfect for special occasions or simply to sweeten your day, its preparation is surprisingly practical, using accessible ingredients.
The chocolate mousse is made from a creamy base, which gains lightness with whipped egg whites and the addition of gelatin to ensure the ideal firmness. The unmistakable flavor comes from cocoa powder, which can be adjusted to your taste.
The chocolate mousse is made from a creamy base, which gains lightness with whipped egg whites and the addition of gelatin to ensure the ideal firmness. The unmistakable flavor comes from cocoa powder, which can be adjusted to your taste.
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