Villars Chocolate Mousse
3 hr 15min
200 g milk chocolate
2 egg yolks
4 egg whites
25 g sugar
Villars product used in this recipe
Boil the cream and gradually pour over the chocolate, mix together well and add the egg yolks.
Leave the mixture to cool.
Whip the egg whites together with the sugar.
Once the mixture of cream + chocolate + egg yolk has cooled to a temperature of 40–45°C, add ¼ of the whipped egg whites and mix together.
Finish by adding and mixing in the rest of the whipped egg whites.
Leave to chill in the fridge for a few hours, and remove from the fridge before serving.
On the occasion of his 120th birthday, the Maître Chocolatier from Friborg joins forces with the street artist Serge Nidegger “Lowrider” who signs a colossal fresco highlighting the values of the brand on the walls of the chocolate factory.
Discover the latest Villars recipe Proud of its Swiss origin and particularly involved in the selection of the products offered, Villars Maître Chocolatier has always fostered raw materials and suppliers from Switzerland. Thanks to a meticulous selection and a high...