Recipe serves: 14

Chocolate mousse and vanilla cream

1 pint heavy cream (475ml)
3 Tbsp instant vanilla pudding powder
7 oz milk chocolate (imported from Belgium)
4 Tbsp water
3 each eggs, separated
2 Tbsp sugar
2 Tbsp brandy
14 sprig fresh mint
42 each raspberries or blackberries
2 tsp cocoa powder

Preparation steps:
    1. Whip the heavy cream with vanilla pudding powder. Check cream sweetness, add sugar if needed.
    2. Fill each ramekin with a full table spoon of the cream. Press the cream down with a tea spoon and clean the ramekin sides.

    3. Arrange ingredients as following:
      1. Bowl (microwaveable) - Chocolate + 4 Tbsp water.
      2. Medium size Bowl - Egg whites + 1 Tbsp sugar.
      3. Large size Bowl (pouring spout) - Egg yolks + 1 Tbsp sugar.
    4. Whip the egg whites with 1 Tbsp of sugar until stiff. Refrigerate until the rest of the mix is ready.
    5. Beat the egg yolks with 1 Tbsp sugar and brandy.
    6. On a microwave medium heat melt the chocolate with water for 45 seconds. Stir the chocolate and microwave additional 30 seconds.
    7. Add the melted chocolate to the egg yolks bowl. Mix until smooth.
    8. Add the refrigerated egg whites and use a pastry spatula to fold it carefully into the chocolate mix.
    9. Pour 2 Tbsp chocolate mousse into each ramekin.

    10. Cover each ramekin with foil and refrigerate for at least 2 hours or over night.

    Serving: Place a little heart shape (or other stencil) on a side of a white dessert plate. Sift cocoa powder over it to generate a reversed image of the shape. Decorate each plate with a mint leaf and 2-3 berries. Place the ramekin on the plate and serve.
Picture of recipe

Each dish is made with a ramekin placed on
a decorated dessert plate. For this recipe
use 14 ramekins, size: 1/3 cup each.

Take note!
  • This recipe uses raw eggs!
  • When separating the eggs, discard
    the little piece that connects the egg
    yolk to the egg white. Its structure is too
    noticeable in the final dish.
  • An easier way to clean the ramekin after
    pouring in the creams is to use a paper
    tissue or a disposable glove.
  • The mousse melts in room temperature,
    so refrigerate it until serving.
  • Measurements:
    7 oz = 200 grams chocolate = 16 squares
    of Trader Joe Belgium chocolate.

  • Strawberries instead of the raspberries.