Rich Dark Chocolate Mousse
Light but intense thanks to the dark chocolate. And a drop of Kikkoman Soy Sauce gives it that extra umami depth. This is how mousse is supposed to be.
Separate the egg yolks from the whites and place in two medium-sized metal bowls. Make sure that the bowl for the egg whites is very clean to ensure that they will stiffen later.
Chop the chocolate and melt this in a heatproof bowl over a bain-marie.
In the meantime, take another bowl and whip the cream to almost stiff peaks, then whip the egg whites to very stiff peaks.
Now beat the egg yolks together with the sugar, scraped vanilla pod seeds, orange zest and Kikkoman soy sauce over a bain-marie until the mixture thickens slightly.
Remove the mixture from the bain-marie and quickly fold the stiff egg whites, chocolate and cream into the egg yolk mixture, one after the other.
Pour this into a good-sized bowl (not too large) and chill for at least 60 minutes.
Before serving, place a dollop of whipped cream on each chocolate mousse and garnish with raspberries and dark chocolate chips.
Recipe as PDF
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