- Preparation time
- Cooking time
- 7 oz 200 gr extra dark chocolate
- 2 1/2 fl oz 75 ml Milk
- 5 oz 150 ml Double cream
- 2 1/2 oz 70 gr Sugar
- 0.2 oz 7 gr Unflavored gelatin in sheets
- 1 1 Vanilla Bean
- 6 6 roughly chopped Chocolate cookies
Melt the chocolate in a pan in a double boiler, or in the microwave oven.
Cut long wise the vanilla bean. Place the milk and the vanilla bean in a saucepan over medium heat and heat the milk until it begins to boil. Add the gelatin sheets and stir until completely melted.
Pour in the milk in a large bowl and mix it with the melt chocolate, slowly, stir well. Let cool down.
Whip the cream with an electric mixer until you get a solid, whipped cream. Add sugar.
Mix the wiped cream with the chocolate mixture with a spatula, stirring from bottom upwards so that the cream does not disassemble.
Chop the chocolate cookies end divide them into the individual bowls. Pour the chocolate mousse over the cookies, and place in the refrigerator for 2 hours.
The idea of eating raw eggs might be captivating, but eating raw eggs does have serious health risks, including Salmonella foodborne illness (that scares me so much, especially if coking for my kids).
Sometimes I pasteurized eggs at home, but -let me confess you the truth- I find that it’s a bit tricky. That’s why I prefer not eating raw eggs as fas as it’s possible.
This chocolate mousse recipe does not contain eggs. It’s really easy-to-prepare, Salmonella-proof and allergy-proof (it’s a fab party tread even for those who are intolerant to eggs).
In other words a genial recipe that makes happy children and adults!