35 min

Chocolate Mousse with Green Chartreuse

Name: Chocolate Mousse with Green Chartreuse
Prep time: 35 min
Yield: 4
Ingredients: 160.00 g Dark chocolate (64% cacao); 80.00 g (lukewarm) Pouring cream (min. 30% fat); 40.00 ml (green Chartreuse) Chartreuse; x 4.00 Eggs; 40.00 g Sugar; Toasted hazelnuts or orange zest

This chocolate mousse with green Chartreuse recipe is a more sophisticated version of the classic French chocolate mousse. The dark chocolate and Chartreuse are a match made in heaven, the mousse is velvety and complex. Light and airy with just the right amount of decadence, it’s perfect for a special dinner or an indulgent treat.

👩‍🍳 Cooking Tips: For a perfect mousse, melt the chocolate in a bain-marie. It’s important for the melted chocolate to be the right temperature before adding the eggs to avoid them cooking and to get the right texture. The perfect temperature is 40°C; use a cooking thermometer to check.

✨ Add a Unique Twist: Chartreuse and Citrus Variations

For an added layer of flavour, consider swapping Green Chartreuse with Yellow Chartreuse for a slightly milder, sweeter herbal note that will complement the dark chocolate beautifully. Alternatively, fold in finely chopped candied orange peel for a subtle citrus balance to the mousse's richness. Both variations create a delightful contrast to the deep chocolate flavour and make this dessert truly unforgettable.

Zubereitungszeit

35 min

Zutaten Für

Dark chocolate (64% cacao) 160 g
Pouring cream (min. 30% fat) 80 g (lukewarm)
Cocktail

Chartreuse

40 ml (green Chartreuse) Zum Produkt
Eggs x 4
Sugar 40 g
Toasted hazelnuts or orange zest

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Zubereitung

Chop the chocolate and separate the egg whites from the yolks.

Melt the chocolate in a bain-marie over low heat. Remove from the heat and stir in the Green Chartreuse. Then add the egg yolks (check the temperature of the chocolate before adding the egg yolks) and the warm cream.

Beat the egg whites until they start to foam, then add the sugar gradually until stiff peaks form.

Fold the egg whites into the chocolate ganache gently.

Pour the mousse mixture into ramekins and chill for at least 2 hours.

Optional: Top with chopped toasted hazelnuts or orange zest.