Amargith
Hotel California
- Joined
- Nov 5, 2008
- Messages
- 14,717
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Time to share some Belgian culture with you peeps.
This is a..family recipe, and it *is* lethal. Be warned. This stuff will stick to your ribs and kill your liver on the spot. When made with fondant chocolate, it looks almost pitchblack and will defy gravity. Eat at your own risk.
...it is worth the pain, however
Made with milkchocolate, it will still attack the liver but will no longer stick to your ribs or defy gravity. Slightly more runny, but very much airy and yummy.
Tip: the combo of the two different types of chocolate mousse is heavenly
This is a..family recipe, and it *is* lethal. Be warned. This stuff will stick to your ribs and kill your liver on the spot. When made with fondant chocolate, it looks almost pitchblack and will defy gravity. Eat at your own risk.
...it is worth the pain, however

Made with milkchocolate, it will still attack the liver but will no longer stick to your ribs or defy gravity. Slightly more runny, but very much airy and yummy.
Tip: the combo of the two different types of chocolate mousse is heavenly

Ingredients:
1 chocolate bar per person if large, 2 if medium sized.
1 egg per person (Big amount: -2 eggs)
1 bag of vanilla sugar
1 tsp sugar per person
200 ml whipped cream
2 pots that fit into one another to creat the bain-marie effect.
Fill the biggest pot with water and put it on the fire. Turn the furnace up to the highest setting. Place the second pot in the first. Put the chocolate in the second pot and let it melt. Meanwhile, seperate the yolks from the eggwhites. Put the eggwhites in a big bowl. Once the chocolate has melted, mix in the sugar, regular and vanilla. After that, add the yolks. Whip (?) the eggwhites, and remove the pot with the melted chocolate from the fire. Add the eggwhites. Important: 'fold' them under instead of stirring them in. This way the chocolate mousse will be light and creamy instead of thin and runny. Repeat this process with the cream (into the mixer, then folding in). Let the chocolate mousse set for 24 hours in the fridge.