Le Chocolat Suisse
Indulge in pure decadence with *Le Chocolat Suisse*, a rich and luscious chocolate mousse recipe that embodies the essence of Swiss chocolate luxury. This elegant dessert layers velvety dark chocolate mousse—made with premium 70% cocoa chocolate, fresh cream, and a hint of vanilla—with a dollop of airy whipped cream and a glossy chocolate glaze. Perfect for dinner parties or romantic evenings, this recipe highlights simple yet sophisticated techniques, like folding whipped cream for a light-as-air texture and creating a smooth chocolate glaze for a professional finish. Ready in just 30 minutes of prep and refrigerated to set, *Le Chocolat Suisse* is a show-stopping dessert that will satisfy every chocolate lover's dream. Serve it chilled with a garnish of chocolate shavings or a dusting of cocoa for an unforgettable treat.
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Ingredients
- 200 grams dark chocolate (at least 70% cocoa)
- 50 grams unsalted butter
- 250 ml heavy cream (for mousse)
- 50 grams sugar
- 3 large egg yolks
- 100 ml heavy cream (for whipped topping)
- 15 grams powdered sugar
- 100 grams dark chocolate (for glaze)
- 50 ml heavy cream (for glaze)
- 1 teaspoon vanilla extract
- 1 pinch pinch of salt
Directions
Step 1
Chop the dark chocolate (200 grams) finely and place it in a heatproof mixing bowl.
Step 2
In a small saucepan, melt the unsalted butter (50 grams) over low heat and pour it over the chopped chocolate. Let it sit for 1-2 minutes, then stir until the chocolate is fully melted and smooth.
Step 3
In another bowl, beat the egg yolks (3 large) with sugar (50 grams) until the mixture is pale and creamy.
Step 4
Gradually fold the egg yolk mixture into the melted chocolate until well combined.
Step 5
Whip the heavy cream (250 ml) for the mousse in a separate bowl until soft peaks form. Carefully fold the whipped cream into the chocolate mixture in three batches, being gentle to preserve the airiness. Add a pinch of salt and vanilla extract (1 teaspoon).
Step 6
Divide the mousse into serving glasses or bowls, cover with plastic wrap, and let it chill in the refrigerator for at least 2 hours.
Step 7
To prepare the whipped topping, whip the heavy cream (100 ml) with powdered sugar (15 grams) until soft peaks form. Refrigerate until ready to use.
Step 8
For the glaze, melt the dark chocolate (100 grams) with heavy cream (50 ml) over low heat, stirring until smooth and glossy. Let it cool slightly before using.
Step 9
Once the mousse is chilled and set, spoon or pipe the whipped topping over the chocolate mousse in each serving glass.
Step 10
Gently drizzle the prepared chocolate glaze over the whipped topping for a glossy finish.
Step 11
Optional: Garnish with chocolate shavings or a dusting of cocoa powder. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (870.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3912.1 |
| Total Fat 317.0g | 0% |
| Saturated Fat 188.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1126.7mg | 0% |
| Sodium 373.8mg | 0% |
| Total Carbohydrate 231.1g | 0% |
| Dietary Fiber 28.8g | 0% |
| Total Sugars 172.3g | |
| Protein 37.2g | 0% |
| Vitamin D 101.6IU | 0% |
| Calcium 547.7mg | 0% |
| Iron 37.2mg | 0% |
| Potassium 2303.0mg | 0% |
Source of Calories