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Chocolate mousse with nuts
A very chocolate dessert.
How to cook Chocolate mousse with nuts
Step 1
Melt chocolate and butter in a water bath, stirring. Beat egg whites with a pinch of salt until stiff.
Step 2
Add sugar to chocolate, mix well.
Step 3
Pour the chocolate into a large bowl and fold in the egg whites in 2 batches, mixing gently. Divide the mousse into molds and refrigerate for at least 20 minutes.
Step 4
Sprinkle mousse with chopped nuts. Enjoy your meal!
Chocolate mousse with nuts - FAQ About Ingredients, Baking Time and Storage
Yes, dark chocolate can be used for a richer flavor. Just ensure it's melted properly for a smooth texture.
The mousse can be stored in the fridge for up to 3 days. Cover it tightly to prevent it from absorbing other odors.
Yes, you can substitute butter with coconut oil and use dairy-free chocolate to make it vegan-friendly.
Yes, the mousse can be frozen for up to 1 month. Thaw it in the fridge before serving for the best texture.
You can top the mousse with fresh berries, whipped cream, chocolate shavings, or caramel sauce for variety.
Ensure the egg whites are beaten to stiff peaks and fold them gently into the chocolate mixture to maintain airiness.
Yes, you can use aquafaba (chickpea water) as an egg substitute for a vegan version.
Use a double boiler or microwave in short bursts, stirring frequently to avoid burning the chocolate.
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