chocolate mousse is one of those classic recipes, that is to say, tested and approved all over the world.
Very easy to make, and with one more advantage: you can prepare the day before.

Soft and delicious, this recipe for chocolate mousse requires a few moves and needs only a few ingredients. Only requirement: that they be fresh and of good quality.

Egg white, fresh mounted snow stops, butter, sugar, egg yolks and orange peel, grated, chocolate quality. Do not need anything else.

I chose to serve the mousse in small cocotte color gold to highlight the color of a voluptuous dessert, decorating it at the end with wild strawberries, dried rose petals and crystallized, and chop.

The Recipe:


  • 100 g of dark chocolate cut in small pieces
  • 2 tablespoons sugar
  • 3 eggs (separate the yolks from the egg white and set aside)
  • 1 tablespoon of slightly salted butter
  • Zest of an orange peel (best if organic orange)
  • wild strawberries, dried rose petals and crystallized (optional)

Prepare a pan with the water bath and bring to a boil. Turn off the flame when the water starts to boil and place a glass baking dish with the chopped chocolate. Turn until the chocolate is melted completely.
Work the butter with the sugar and the grated orange rind, until the butter becomes light and frothy.
Add the chocolate previously melted in a bain-marie to this mixture with butter and sugar, working well so far, become well homogeneous. Add the egg yolks one by one, beating vigorously.
Whip the egg whites until stiff, adding the mixture of chocolate, butter and sugar, stirring gently from bottom to top, to avoid that you “unmount”.
The mousse obtained is to be left in the refrigerator for at least 4 hours before serving.



For the chocolate mousse I used the dark chocolate bar 64%: you can find It here.

Tablet dark 64%


A receita em portugues!


  • 100g de chocolate meio amargo cortado em pedaços
  • 5 colheres de sopa de açucar
  • 3 ovos (separar as claras das gemas)
  • 1 colher de sopa de manteiga salgada
  • 1 colhersinha de casca de laranja raspada bem fina (melhor se for laranja bio)
  • Morangos liofilizados and pétalas de rosas cristalizadas (optional), para enfeitar

Preparar o banho Maria and when iniciar a ferver desligar to chama. Put the chocolate num pyrex de vidro e em seguida no banho Maria. Deixar o chocolate derreter, mexendo bem. Nao deixe o chocolate entrar em contato com a'àgua.
Enquanto isso trabalhar a manteiga com o açùcar and casca de laranja raspada, até a manteiga ficar clarinha. Juntar aos poucos o chocolate derretido misturarando bem. Adicionar as gemas, beating bem até amalgamar completely.
Bater as claras em neve signatures and envolver manually or chocolate, devagar e com doçura, com movimentos de baixo pra cima pra nao desmontar as neves.
Put em tacinhas and servir bem frio. Eu decoro com moranguinhos liofilizados and pétalas de rosas cristalizadas, fica lindo!



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