Venezuelan Chocolate Mousse
A rich and decadent dessert originating from Venezuela, made with dark chocolate and topped with toasted nuts.
Ingredients
- ●250g Dark Chocolatepreferably Venezuelan
- ●150g Moussestore-bought or homemade
- ●100g Granulated Sugar
- ●2 Eggsat room temperature
- ●50g Toasted Hazelnuts
- ●100ml Heavy Creamoptional
- ●1 tsp Venezuelan Vanilla Extract
- ●20g Unsalted Butter
Instructions
- 1
1. In a double boiler or a heatproof bowl set over a pot of simmering water, melt the dark chocolate, stirring occasionally.
- 2
2. In a separate bowl, whisk together the eggs and sugar until light and fluffy.
- 3
3. In another bowl, whip the heavy cream until stiff peaks form.
- 4
4. Fold the whipped cream into the egg mixture until well combined.
- 5
5. Add the melted chocolate to the egg mixture and fold until smooth.
- 6
6. Stir in the mousse and toasted hazelnuts.
- 7
7. Pour the mixture into individual serving cups or a large serving dish.
- 8
8. Chill in the refrigerator for at least 2 hours.
- 9
9. Just before serving, drizzle with a little heavy cream and sprinkle with toasted hazelnuts.
- 10
10. Serve chilled and enjoy!