No - Bake French Chocolate Mousse #nobakerecipes #chokolatemousse #chocolatecake #schokoladenkuchen

Ingredients • 200 g high-quality dark chocolate (70% cocoa or more) • 3 large eggs, separated • 50 g fine sugar • 200 ml cold whipping cream (33–35%) • a pinch of salt • optional: a few drops of vanilla extract or a splash of coffee liqueur for aroma Preparation 1. Melt the chocolate. Break the chocolate into small pieces and place in a heatproof bowl over a saucepan of gently simmering water (double boiler). Stir until smooth and glossy, then remove from heat and let cool slightly — it should be warm but not hot to the touch. 2. Prepare the eggs. Separate the eggs carefully — no yolk should get into the whites. In a clean, dry bowl, beat the egg whites with a pinch of salt until they begin to foam. Gradually add the sugar and continue beating until you have a glossy meringue with stiff peaks. 3. Whip the cream. In another chilled bowl, whip the cold cream to soft peaks. It should hold its shape but remain smooth and airy. 4. Combine the yolks and chocolate. Stir the egg yolks (and vanilla or liqueur, if using) into the slightly cooled chocolate. The mixture and uniform should be silky. 5. Fold everything together. Using a spatula, gently fold the whipped cream into the chocolate mixture in two additions. Then carefully fold in the beaten egg whites — do this slowly and gently to keep the mousse light and airy. 6. Chill. Spoon the mousse into individual glasses or bowls. Cover and refrigerate for at least 2, or until set and velvety. 🍮 Serving Suggestion Serve chilled, topped with a dollop of whipped cream, a few chocolate curls, or fresh berries. This mousse is rich yet light — a timeless French dessert that melts in your mouth.