Chocolate mousse topped with cream and condensed milk

Method6 steps

1. 1

   Step 1: For the mousse: Place the chocolate broken into pieces and the margarine (1 tablespoon) in a bowl and melt for 1 minute in the microwave. Remove from microwave and stir with a fork until a creamy mixture; set aside.

   Uses 200 grams (7 ounces) dark chocolate · 1 tablespoon margarine

2. 2

   Step 2: Separate the yolks from the whites. Beat the egg whites until stiff peaks form and reserve in the fridge.

   Uses whites from the 5 pasteurized eggs; reserve yolks

3. 3

   Step 3: In an electric mixer, beat on medium speed the egg yolks and the sugar until a creamy and homogeneous mixture. Add the chocolate mixture and beat for 3 to 4 minutes until well incorporated. Then, add the whipped egg whites and fold gently with a spatula. Pour the mousse into a large bowl or individual bowls and freeze about two hours.

   Freeze mousse · 120 minUses 100 grams (1/2 cup) granulated sugar · 200 g dark chocolate melted with 1 tbsp margarine · yolks separated from the 5 pasteurized eggs · whites from the 5 pasteurized eggs whipped and chilled

4. 4

   Step 4: For the topping: Whip the cream (200 ml) with a tablespoon powdered sugar until stiff peaks form. Add the condensed milk and fold gently with a spatula.

   Uses 200 ml heavy whipping cream · 1 tbsp powdered sugar for whipped cream topping · 200 grams (7 ounces) condensed milk

5. 5

   Step 5: Remove the mousse from the freezer and cover with the previous mixture. Freeze for another two hours.

   Freeze with topping · 120 minUses chocolate mousse frozen for 2 hours · 200 ml cream whipped with powdered sugar and folded with 200 g condensed milk

6. 6

   Step 6: Remove from freezer and garnish with grated chocolate. Store the mousse in the fridge.

   Uses Grated chocolate for garnish · mousse chilled for another 2 hours after topping