More ▾
Mousse de Chocolate Francesa
| 200 g / 7 oz dark chocolate (70% cocoa) | Melt chocolate & butter | Fold yolk mixture into chocolate | Add espresso & fold | Gently fold in egg whites | Chill 6 hr or overnight |
| 100 g / 3.5 oz salted butter | |||||
| 4 egg yolks | Whisk yolks & sugar over gentle heat | ||||
| 25 g / 1 oz sugar | |||||
| 4 egg whites | Whip egg whites to soft peaks | ||||
| 25 g / 1 oz sugar | |||||
| 20–25 ml / 0.7–0.8 fl oz espresso, optional |
Read left to right — each column combines what's behind it. Tap a step to check it off.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free