The Chocolate Mousse


  • 200g Optilla dark chocolate
  • 5 Eggs
  • 1 Tbsp glucose


  1. Break the Optilla chocolate into pieces and melt in a double boiler.
  2. In two bowls, separate the whites from the egg yolks. In a bowl, whisk the egg yolks with the fructose until frothy.
  3. Pour the chocolate into the egg-sugar mixture. Mix well. In another container, beat the whites until firm. Gently fold into the chocolate mixture using a spatula. Refrigerate for a minimum of 3 hours.
  4. Tip: You can prepare this recipe the day before the service, it will only be better

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