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A easy and soft chocolate mousse, that you can turn into a chocolate fondant, by chef Vladimir Niza from Daylesford cooking school
- Preparation time
- Cooking time
- Recipe category Dessert
- Recipe yield 4
- Recipe cuisine International
Break up the chocolate and melt it in a bain-marie, over a low flame.
Beat the egg whites with the sugar until fluffy, then add a quarter of the whites to the melted chocolate, using a quick movements so the chocolate mixture doesn’t fall apart.
Then, using a spatula, add the remaining egg whites, taking care not to mix it for too long – this is the secret for a light, airy mousse.
Pour it into small bowls or a large serving bowl and keep it in the fridge until ready to serve.
Garnish with almond slivers for a deliciously crunchy touch.
If possible, use organic or free-range eggs. Add a bit of arrowroot, bake it in the oven, and voilà, this fluffy mousse gets transformed into the most decadent chocolate fondant!