Brazilian recipe
Creamy Chocolate Mousse (Mousse de chocolate cremosa)
A classic Brazilian chocolate mousse with a light, airy texture and rich flavour, made with a few simple ingredients. Perfect as a dessert.
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Ingredients
6 egg whites
2 cans heavy cream, drained
2 packets unflavoured gelatine
6 tablespoons cocoa powder
6 egg yolks
1 litre milk
12 tablespoons sugar
2 cans heavy cream, drained
2 packets unflavoured gelatine
6 tablespoons cocoa powder
6 egg yolks
1 litre milk
12 tablespoons sugar
Where to find ingredients
Find the ingredients in the dairy case, baking aisle, and dessert section of supermarkets or local grocers. For the gelatine, choose unflavoured gelatine; if needed, unflavoured vegetarian gelatine can be used as a substitute.
Preparation method
- Beat the egg whites until stiff peaks form and add the heavy cream, setting the mixture aside
- In a mixer, combine the egg yolks, cocoa powder, milk and sugar
- Beat all the ingredients well until you get a smooth mixture
- Transfer the mixer mixture to low heat, stirring constantly, until it thickens slightly
- Dissolve the unflavoured gelatine packets according to the package instructions
- Add the dissolved gelatine and the thickened cream to the reserved mixture with the egg whites and heavy cream
- Gently fold the beaten egg whites into the mixture, stirring from the bottom up so you do not lose the air
- Divide the mousse into individual glasses
- Refrigerate for at least 4 hours, or until completely set
Observations
This is a traditional chocolate mousse recipe, a classic among Brazilian desserts that wins people over with its bold flavour and light, airy texture. Perfect for special occasions or simply to sweeten the day, it is surprisingly easy to prepare with affordable ingredients.
Chocolate mousse is made from a creamy base that becomes lighter with beaten egg whites and the addition of gelatine to achieve the ideal set. Its unmistakable flavour comes from cocoa powder, which can be adjusted to taste.
Chocolate mousse is made from a creamy base that becomes lighter with beaten egg whites and the addition of gelatine to achieve the ideal set. Its unmistakable flavour comes from cocoa powder, which can be adjusted to taste.
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