Ingredients and Weight:
- 8 oz (225g) good-quality cocoa powder
- 1 lb (454g) sugar
- 8 large eggs
- 16 oz (473ml) heavy cream
- 8 oz (227g) unsalted butter, melted
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 package (about 3.5 oz or 100g) of Ladyfinger cookies (Italian dipping cookies) or your choice of sandwich cookies, for serving
Preparation Time:
30 minutes + Refrigeration Time (at least 2 hours)
Cooking Time:
No cooking required (once the mixture is prepared, it needs to be refrigerated)
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a large bowl, mix together cocoa powder, sugar, and eggs until well combined.
- Add melted butter and vanilla extract and mix well.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Fold the whipped cream into the chocolate mixture gently but thoroughly.
- Pour the mousse into individual serving dishes or a large serving bowl.
- Cover and refrigerate for at least 2 hours or until firm.
- Serve with Ladyfinger cookies or your choice of sandwich cookies on the side.
Nutritional Information: (Per serving assuming the dish is made for 8 people)
- Calories: Approx. 600 calories per serving (depending on the exact ingredients used)
- Fat: Approx. 35g
- Carbohydrates: Approx. 75g
- Protein: Approx. 6g
Dish Characteristics:
- Rich and creamy chocolate flavor
- Light and airy texture
- Perfect balance of sweet and rich flavors
- Ideal as a dessert or as a snack with coffee or tea
User Comments:
- "This is an excellent chocolate mousse recipe! The texture is perfect and the flavor is rich and delicious."
- "I love the combination of the mousse and the Ladyfinger cookies. It's like eating chocolate heaven!"
- "This mousse is really creamy and smooth. It's not too sweet and not too rich, just perfect!"
Special Precautions and Tips:
- Make sure to use good-quality cocoa powder for the best flavor.
- Use fresh eggs for the best results. If possible, buy them from a reliable source to ensure their freshness and quality.
- Do not over-whip the cream as it can become grainy. Whip until soft peaks form and then fold into the chocolate mixture gently.
- Refrigerate for at least 2 hours before serving to allow the mousse to set properly.
