Recipes
Suggest a recipe
- Arabic bread
- Black Crumbled Cake gfh2010
-
Black forest cake dzg2010
-
Bottomless cheese c… gfh2010
- Butter pie
-
Cherry almond cake
-
Chocolate Almond Nu… gfh2010
-
Chocolate and berry… gfh2010
-
Chocolate Banana Br… gfh2010
- Cinnamon cookies
-
Classic Beef Roulad…
- Cottage cheese donu…
- Croissants
- Donuts
- Easter Bunny
-
Flakes-Dates-Macroo…
- Flan case
- Fruit Cake
- Gingerbread
-
Gourmet cracker gfh2010
- Hamburg pastries
- Hot Rolls
- Kangaroo cookies
-
Malfatti
- Milch-schnitte gfh2010
-
Mousse au chocolat gfh2010
-
Paschal Lamb
- Pizza
- Poppy-Seed Cake
-
Potato Pancakes wit…
- Red-corn cake
- Rolls
- Scald
-
Spätzle gfh2010
-
Special Bread
- Spice nuts
- Stollen
-
Tomato and mozzarel… gfh2010

Mousse au chocolat
gfh2010
Participant of our 2010 Glutenfreiheit Sweepstake
Recipe serves four people.
100 g gluten-free dark chocolate
1 tbsp butter
2 eggs
1 tbsp sugar
1 pinch salt
1/8 liter heavy cream
1 tbsp icing sugar
Crumble chocolate and melt with butter in a small saucepan over very low heat.
Separate eggs, stir egg yolks with sugar until fluffy. Beat egg whites with salt until stiff.
Beat cream with icing sugar until stiff.
Mix melted chocolate with the frothy egg yolk mix and add 2 tablespoons of beaten egg white.
Let the chocolate cream cool off a bit. Then mix everything with the remaining beaten egg whites and the whipped cream mix.
Let mousse au chocolat harden in the refrigerator. Decorate the rest of the cream with some berries, coffee beans and edible flowers.