Tags: chocloate, english, Leila Lindholm, mousse, recipe, Swedish, translated
First of all, thank you all so much for the French dessert recipe suggestions a while ago! In the end I went for mousse au chocolat because I really love a chocolate ending to dinner.
I googled and went with a recipe by Leila Lindholm, a Swedish cookbook author and TV personality who did a series (which translated) was called Leila Bakes in France.
Very, very rich but also very, very delicious!
Here’s the recipe translated. It says it makes four portions but there was enough for six I’d say.
LEILA’S MOUSSE AU CHOCOLAT
- 200 grams / 7 oz of dark chocolate. Her recipe says Valhrona 60% Manjari but I couldn’t find it and went for 70% Lindt.
- 2 tablespoons of milk
- 1 dl / 0.4 cups of caster sugar
- 6 eggs
- 1,5 dl / 0.6 cups of crème fraiche
- Separate the eggs. It’s important to keep any yolk away from the whites.
- Melt the chocolate in a bain marie, add the milk and half of the sugar.
- Remove from heat.
- Whisk the egg whites in to a hard foam with the rest of the sugar.
- Whisk a yolk at a time into the chocolate and fold in the crème fraiche.
- Fold in the whisked egg white.
- Place in fridge for 2 to 3 hours so the mousse can set properly before serving. I did mine straight in the bowls but that made for a bit of a flat presentation. I guess if you spoon it in to the bowls just before serving it can look fluffier and prettier.
Ps. The main course on the night was boef bourgignon and as a starter we had chèvre chaud. Mmmm.