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Dark Chocolate Mousse

Dark Chocolate Mousse

Course : Desserts
Regions : European
Servings : 10
Cooking Time : 20 Minutes

Chef Gautam Kumar
Finely chopped garlic 7 g
Anchovy fillet 5 no
Salt To taste
Egg Yolks (pasteurized) 110 ml
Black pepper crushed To taste
Lemon Juice 50 ml
Extra virgin olive oil 150 ml
Parmesan Cheese (Grated) 142 g


  1. Prepare a sabayon of egg yolk and sugar until thick.
  2. Boil milk and pour it in saboyon and cook it further over double boiler.
  3. Chop chocolate in a bowl and then pour the saboyon mixture and allow it to melt.
  4. Whip up Dairy cream until soft peak and fold the cream into chocolate mousse.
  5. Set the mousse in a glass or use in cakes and many other products.