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Portuguese Recipes is a collection of popular Portuguese food recipes from mainland Portugal, the Azores, Madeira and around the world.


Sunday, June 13, 2021
About
How to make Portuguese double chocolate mousse.
Info
Preparation time:
10 min
Cooking Time:
20 min
Ready In:
30 min
Level of Difficulty:
Easy
Servings:
4

Portuguese Double Chocolate Mousse Recipe

Portuguese Double Chocolate Mousse Recipe

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Posted in: Desserts
Sun, Mar 6, 2016, 18:25
5 out of 5 with 2 ratings
Views: 14679

Ingredients

For the White Chocolate Mousse:1/2 cup of white chocolate3 egg whites2 tablespoons sugar1 and 3/4 cups of heavy creamFor the Dark Chocolate Mousse:3/4 cup of dark chocolate (good quality)4 eggs1/2 cup of butter1/2 cup of sugarMilk chocolate sprinkles
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  • This site uses US measurements.

    Directions

    1. White Chocolate Mousse
    2. Place half of the cream in a small pan and let it boil until it is very hot but not boiling. Remove from heat and immediately add the chocolate broken into small pieces, stirring well until the chocolate is completely melted and forms into a smooth cream.
    3. Aside, beat the remaining cream with an electric mixer (must be very fresh, but not frozen).
    4. Beat the egg whites gradually adding two tablespoons of sugar.
    5. Add the  cream with the melted chocolate to the whipped cream stirring slowly. Add to the previous prepared egg whites, stirring from top to bottom very carefully.
    6. Dark Chocolate Mousse
    7. In a pan, steam (banho maria) the chocolate with the butter to melt. Stir well until it forms into a smooth cream. Remove from heat.
    8. In a bowl place the egg yolks and sugar and beat well until it begins to turn into a cream and add it to the melted chocolate and butter.
    9. Aside, beat the egg whites firmly and than add the egg whites to the chocolate mixture  moving slowly up and down very carefully.
    10. Fill the dessert bowls halfway with black chocolate mousse, finishing with the white chocolate mousse.
    11. Garnish with the milk chocolate sprinkles.
    12. Refrigerate and serve well chilled.
    Recipe & Photo Credit: viajardemochilaascostas.blogspot.ca *


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