← All recipes

🍰 Double Chocolate Mousse Spheres

605 kcal · 30 min · 4 servings

Double Chocolate Mousse Spheres Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut a circle from cardboard with a diameter of about 25 centimeters.
  2. 2. Cut a straight slit from the edge to the center of the cardboard circle.
  3. 3. Shape the cardboard circle into a cone and secure the edge with tape.
  4. 4. Cut a piece of baking paper to the same size.
  5. 5. Attach the baking paper to the cardboard cone using a paperclip.
  6. 6. Place the prepared forms upright in drinking glasses so they stand stably.
  7. 7. Melt the dark chocolate and the milk chocolate separately in a hot water bath.
  8. 8. Then let both chocolate mixtures cool down.
  9. 9. Remove about four tablespoons of the cooled dark chocolate.
  10. 10. Put the chocolate into the prepared molds.
  11. 11. Rotate the molds in your hand so that the bottom part is evenly coated with chocolate.
  12. 12. Place the molds back upright in the glasses so the chocolate can harden.
  13. 13. Separate the eggs and set aside the egg yolks.
  14. 14. Whip the egg whites with a pinch of salt until they form stiff peaks.
  15. 15. Whip the egg yolks with the sugar over a hot, but not boiling, water bath until very foamy.
  16. 16. Put one-third of the egg yolk-sugar mixture into a wide bowl.
  17. 17. Stir the melted milk chocolate into this egg yolk mixture.
  18. 18. Pour the remaining dark chocolate into the rest of the egg yolk-sugar mixture and stir well.
  19. 19. Gently fold one-third of the egg white foam under the light chocolate cream.
  20. 20. Fold the remaining egg white foam under the dark chocolate cream.
  21. 21. Whip the cream until stiff.
  22. 22. Divide the whipped cream into two equal halves.
  23. 23. Fold one half of the cream under the light chocolate cream.
  24. 24. Fold the other half of the cream under the dark chocolate cream.
  25. 25. Fill the dark mousse into the prepared molds first.
  26. 26. Then fill the light mousse into the molds.
  27. 27. Hold a knife under hot water for a short time to warm it.
  28. 28. Carefully run the warm knife along the edge of the mousse to release it.
  29. 29. Turn out the mousse spheres immediately onto dessert plates.
  30. 30. Serve the spheres immediately afterwards.

Nutrition per serving