Melt the chocolate in a double boiler.
Separate egg whites from the yolks.
Mix the yolks and sugar until a creamy consistency.
Heat the cream and incorporate it gently in the mixture of egg yolks and sugar.
Beat egg whites to soft peaks while incorporating the icing sugar.
Mix the melted chocolate with the cream, egg yolk and sugar mixture.
Carefully add the egg white mixture with a spatula.
Place the mousse in the chocolate egg halves, ramekins or chocolate cups. Refrigerate for 3 hours.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.